Creole Remoulade

3 comments
By

Appears in Cook's Illustrated November/December 2023

After weeks of testing the waters, we realized there's a better way to poach shrimp. Then we upgraded the “cocktail” with a fresh take on the dipping sauces.

SERVES 8 (Makes about 1 cup)

TIME 10 minutes

Creole Remoulade

WHY THIS RECIPE WORKS

In addition to mustard and minced garlic, we added Louisiana-style hot sauce and a dash of Old Bay to give this classic mayonnaise-based sauce a tinge of heat and savory tang.

Print