{ tangy citrus remoulade sauce }

tangy remoulade sauce crawfish.n.crunches

{ tangy citrus remoulade sauce }

After having this sauce on my crabcakes at the French Quarter Fest, I couldn’t help but think, “Why haven’t I made this at home yet?” Often served on fish, shrimp, and crab in New Orleans, it is the perfect tasty sauce, easy to make and served room temperature. As with all my recipes, I added a slightly healthy twist in a few areas.

  • Juice of 1  lemon
  • 1/4 c vegetable oil
  • 1/3 c fat free greek yogurt plain
  • 2 T garlic
  • 1/4 cup chopped celery
  • 3 T whole-grain mustard
  • 3 T yellow mustard
  • 3 T ketchup
  • 1 T creole seasoning
  • 1/2 T black pepper
  • 3 T parsley
  • 2 T green onion
1) Pulse garlic in a food processor first. I do this first to make sure that there are no large chunks.
2) Pulse remaining ingredients. If you need to make the sauce thicker – add more greek yogurt or oil. If you need to make it thinner you may need to at a few tablespoons of water. Taste before serving. You can adjust seasoning, adding more creole seasoning, salt, or pepper if necessary.
3) Serve over your seafood, on sliders, on burgers, etc. Store in air-tight container in fridge.
FQF crabcakes and remoulade sauce crawfish.n.crunches

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