Recipe: Remoulade Sauce

[ 0 ] September 15, 2009 |

1 cup mayonnaise

1/4 cup Emeril’s Kicked Up Horseradish Mustard

1 tsp. cayenne pepper

1 tbsp. Hot Sauce

1 tsp. paprika

Add all ingredients to a small bowl and mix well. Serve.

*Johnna’s tip: Aww we missed our tips of the day…we had stopped because we literally stopped cooking this summer. From one restaurant to the next, we roamed the city for the best and the worst cuisine neglecting our kitchen. So last night we took on the task of breaking in our new deep fryer (*which is awesome!) and we loaded it up with some finger-licking good catfish. We paired it up with this homemade remoulade sauce and were on Cloud 9, it was delicious! We actually found this recipe searching the web and had to substitute due to the constraints of our kitchen contents (*and budget…). We suggest a fun potato salad or chips as a side (*Try Cape Cod Parmesan and Roasted Garlic…we love the things they do with their chips!).

Picture source

Category: dips, seafood

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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