Tiger Sauce Remoulade
Nothing says Creole New Orleans like a tangy remoulade sauce served with fresh boiled seafood for dipping, and Tiger Sauce adds the right amount of sweet heat. Also delicious served with fried seafood and as a sandwich spread.
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Ingredients
Yield: 2 cups
1/4 cup ketchup
2 tablespoons red wine vinegar
2 tablespoons Creole mustard
1/4 cup green onion (chopped)
1/4 cup celery (finely chopped)
1/4 cup fresh parsley (chopped)
1 tablespoon garlic (minced)
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce (Louisiana style)
salt (to taste)
cayenne pepper (to taste)
Directions
Step 1
Combine mayonnaise, ketchup, red wine vinegar, Creole mustard and Tiger Sauce in a medium bowl and mix well. Whisk in remaining ingredients until fully incorporated.
Step 2
Cover and refrigerate for at least 4 hours and up to overnight for the flavors to fully develop. Sauce can be covered and stored in refrigerator for up to 4 days.
