Kalamazoo Remoulade

Remoulade is a classic French sauce that found its second home in Louisiana. The Creole version is more colorful and fiery than the original, and is a wonderful accompaniment to seafood. It is also amazing with French fries, grilled asparagus, and just about anything else you can dip into it. And it’s particularly delicious with our Hedgehog-Po-Dog recipe.

By Russ Faulk, Kalamazoo Outdoor Gourmet
Serves 1 cup
Image of Kalamazoo Remoulade

  • 2 cloves garlic, roughly chopped
  • 30 salt-brined capers
  • 2/3 cup good quality mayonnaise
  • 1/4 cup Creole mustard (or spicy brown mustard)
  • 2 teaspoons Creole seasoning
  • 2 teaspoons freshly-squeezed lemon juice
  • 1 teaspoon Tabasco sauce
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon Worcestershire sauce
  • 2 cornichons (small French pickles)

Combine all ingredients in the bowl of a food processor. Process until nearly smooth. Enjoy!