Gordy Evans Spicy Cajun Remoulade
If there was ever a topping you wanted to have on hand for a variety of dishes, a good remoulade works well with almost everything including most meats and seafood’s. This spicy cajun remoulade adds an appropriate amount of heat to a plate, not to mention a touch of elegance. The ingredients are either in your pantry or readily available and is quick to make and just beats any store bought sauce. You may find yourself going after it with chips and pretzels. The only change I made to the original recipe was adding some horseradish for an additional kick after a conversation with Le Chef.
Unlike it’s French invented cousin, Cajun remoulade takes it’s reddish color from the addition of paprika to the mix. A number of different herbs and spices can be added to the mix depending on individual taste, but this recipe covers the basics. While remoulades are traditionally used for seafoods, this versatile recipe can be used for almost any types of meat and lends a nice bit of warmth to the dish. Give it a try on your next roast and you’ll never go back to the usual bottled steak sauces. It’s also a lot less expensive than store bought sauces and takes only a few minutes to prepare.
Like a lot of other sauces, broths and other marinades, an overnight soak in a cool environment can work wonders on the flavor. Of course a couple hours doesn’t hurt either. If you can’t wait, it’s good right out of the bowl also. Many thanks to Gordy Evans for supplying the recipe. You can visit his Facebook page for other great ideas and recipes.
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