Paprika Remoulade
This simple and delicious remoulade gets its flavor from Louisiansa-style hot sauce and loads of bright red paprika. When your spices are vibrant and fresh, even a simple preparation like this is packed with flavor.
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Sauce
Makes about 2/3 cup
Christian Leue
This simple and delicious remoulade gets its flavor from Louisiansa-style hot sauce and loads of bright red paprika. When your spices are vibrant and fresh, even a simple preparation like this is packed with flavor.
1/3 cup mayonnaise
1/4 cup labne, sour cream, or full-fat greek yogurt
2 tsp Dijon mustard
1 Tbsp dill pickle relish
1 tsp fresh lemon juice
1-2 tsp Louisiana style hot sauce (I usually use Crystal brand)
2 tsp paprika
Thoroughly mix all of the remoulade ingredients together. Ideally do this an hour or two ahead of time so the flavors have all come together and the paprika can hydrate.
• This sauce shares some similarities with the Cajun Remoulade I use for my Fried Green Tomato Salad, but is less complex. It's a nice change of pace when you want a clean and pure flavor that's still exciting.
• I use this sauce to dip chilled Dali Scampi in, but it's also excellent with most chilled seafood. It'd be a fun pairing with Raw Oysters for example.
• Try using Pimentón instead for a smoky twist on this sauce. Ideal with heartier fried seafood like clam strips or calamari.
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