remolade sauce

Does anyone have a good recipe for remolade.  I am frying some green tomatoes, squash and some onions this evening and I want a tasty sauce to compliment them.
 
I am also grilling some fresh corn out of my garden.
 
Paul E. Smith
Knoxville, TN

Here's the recipe I've used many times, courtesy of Ann T. at a cooking board.  (And I don't care if it's "authentic" or not.)

REMOULADE SAUCE
1 cup Homemade Mayo, or 1 cup Hellmans mayo
1/4 cup Chile Sauce
1 garlic Clove minced
1 tablespoon horseradish
1 tablespoon dijon mustard (Coarse)
splash of Worchestershire sauce
2 tablespoons HP Sauce (or A 1 Sauce)
fresh squeezed lemon juice
fresh dill
salt and pepper
Mix all of the ingredients together.
Taste and adjust to suit personal taste. If you like Horseradish, add more, or more mustard.

Here's one I've made many times, and has always gone over well:

Remoulade Sauce

3/4 cup salad oil, or olive oil
1/4 cup lemon juice
1/4 cup creole mustard (or grainy brown mustard)
2 Tbs. horseradish
2/3 cup minced onion
2/3 cup minced celery
2 Tbs. finely chopped green onions, including tops
2 Tbs. finely chopped fresh parsley
2 tsp. paprika
1 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. cayenne pepper
1 minced clove of garlic

I add all the above ingredients to a food processor, and blend.  Make ahead and let chill a couple of hours before serving over a plate of boiled, de-veined shrimp on top of salad greens.  (Just a personal preference, but I like the combination of spring greens)
 
 

BelleReve


Here's one I've made many times, and has always gone over well:

Remoulade Sauce

3/4 cup salad oil, or olive oil
1/4 cup lemon juice
1/4 cup creole mustard (or grainy brown mustard)
2 Tbs. horseradish
2/3 cup minced onion
2/3 cup minced celery
2 Tbs. finely chopped green onions, including tops
2 Tbs. finely chopped fresh parsley
2 tsp. paprika
1 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. cayenne pepper
1 minced clove of garlic

I add all the above ingredients to a food processor, and blend.  Make ahead and let chill a couple of hours before serving over a plate of boiled, de-veined shrimp on top of salad greens.  (Just a personal preference, but I like the combination of spring greens)
 
 

I'd use the above with some tobasco and sour cream whipped in

Chewing - I'd recommend tasting before adding the Tabasco, between the creole mustard, horseradish, and cayenne I don't think you really need it.  To each his own, but if you recommended addding sour cream to a remoulade to a New Orleanian you'd be taken out and shot (just kidding).