Mind-Blowing Remoulade!

Remoulade sauce in bowl on plate with fish and chips

This Mind-Blowing Remoulade Sauce is seriously creamy, seriously addictive, seriously mind-blowing!  It’s Mayonnaise-based with fresh crunchy veggies, tangy ketchup (see below for my homemade version!), and for a special kick, a bit of Sriracha!  It’s great on fish, chicken, shrimp, fries, roasted veggies, a salad or anything else you want to dunk 🙂

I’m a sauce girl.  I dip, dunk, scoop, scrape, lick up sauce like its going out of style.  I particularly love mayonnaise based sauces for the buttery, creamy, tangy taste and texture.  There’s honestly not much that I won’t dunk in sauce, even just a spoon – oh my this is starting to sound like a problem!

Making your Remoulade

Remoulade is really just a fancy name for the more common tartar sauce, but where tartar sauce is typically just for seafood, Remoulades are for so much more.  It starts with the saucy part.  Here I use mayonnaise, ketchup, and Sriracha.  For the ketchup, I hope you try my EASY Homemade Ketchup that is made with Honey.

Next you chop the veggies.  For this recipe, I use dill pickles, radishes, and scallions.  These give the Remoulade the perfect amount of crunch and texture, as well as tart, tangy, and mild oniony flavor.

Mix everything together in a bowl and that’s it!  You can make this days in advance or just always keep some on hand!

Mind-Blowing Remoulade Sauce

This Mind-Blowing Remoulade Sauce is seriously creamy, seriously addictive, seriously mind-blowing!  I's Mayonnaise-based with fresh crunchy veggies, tangy ketchup, and for a special kick, a bit of Sriracha!  Check out my homemade ketchup recipe too! 

Course Condiment
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 1 tsp Scallions
  • 3 tsp Pickles, diced
  • 3 tsp Radishes, diced
  • 1/4 Cup Mayonnaise
  • 3 tsp Ketchup
  • 1/2 tsp Sriracha, or more to taste
  • Fresh Ground Pepper, to taste

Instructions

  1. Finely dice the pickles, radishes, and scallions.

  2. In a bowl, mix the mayonnaise, ketchup, sriracha, pickles, radishes, scallions, and fresh ground pepper to taste.

  3. That's it!  Enjoy with fish, fries, roasted veggies, chips, chicken or anything else you love to dip, dunk, or scoop! 

AMAZING Creamy Pimento Olive Dip

Ok, I don’t claim to say that every single recipe that I post is amazing.  I think they are all delicious, but it call something amazing, it really has to blow your sox off.  This Creamy Pimento Olive Dip is…seriously…AMAZING!  It is AMAZING because it is so addictively delicious.  And, it is AMAZING because it only has 4 simple ingredients.

I came up with this dip recipe when I was catering and it was and still is a go-to dip for anytime I am entertaining.  This is a super creamy dip with the salty and briny delicious olive flavor, sweetness from the pimento, and tang from the cream cheese, and the smoothness from the sour cream, all balancing each other out to create this magical combination. Add packaged ranch dip mix to round out the flavors and make it the perfect unexpected vegetable or chip dip. Leave the sour cream out and it’s a great cracker spread!

Four simple ingredients and a mini food processor and you are set!

Creamy Pimento Olive Dip

This is a super creamy dip with the salty and briny delicious olive flavor, sweetness from the pimento, and tang from the cream cheese, and the smoothness from the sour cream, all balancing each other out to create this magical combination.  Add packaged ranch dip mix to round out the flavors and make it the perfect unexpected vegetable or chip dip.  Leave the sour cream out and its a great cracker spread!

Course Appetizer
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 people
Author Carrie Tyler

Ingredients

  • 8 oz Whipped Cream Cheese or 8oz regular softened
  • 1/2 cup Sour cream
  • 3/4 cup Pimento Stuffed Green Olives
  • 1 tsp Ranch Dip Mix

Instructions

  1. In a Mini Food Processor, add the olives and pulse until finely minced with most pieces about the size of rice, but still with some larger chunks.  Scoop out the olives into a bowl and set aside.

  2. Add the cream cheese to the food processor (no need to clean it after the olives).  Pulse until smooth and creamy.  Add the sour cream and pulse again until fully combined and smooth and creamy again.  (Note, if you want to use this as a spread for crackers, leave out the sour cream) 

  3. Add in the ranch dip, and pulse to combine completely. 

  4. Scoop the cream cheese mixture out into the same bowl with the olives and mix to combine.  Serve with veggies or pita chips or any other favorite chips.