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Bed and Breakfast Cookbook

Remoulade Sauce

Cindy prefers this sauce on her crab cakes, we also serve this sauce on fish or salad.

1 cup mayonnaise
1 1/2 Tbsp. lemon juice
2 tsp. Dijon mustard
1/8 tsp. fresh ground black pepper
1 tsp. prepared horseradish
1 Tbsp. finely diced onion (optional)

Blend all ingredients together in a bowl.
Let stand for flavors to blend.
Serve a dollop on the side of your plate or in a condiment server.

Variations add 1 tsp. Old Bay Seasoning for that special Maryland flavor, add 1 tsp. hot sauce works great on Creole dishes, or 2 Tbsp. dill weed to replace your normal tarter sauce on fish.

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Last modified: August 14, 2008