The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: NHSparky on June 13, 2008, 05:13:38 PM
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Found this on the Web. Tried it. AWESOME.
Goes well with crab, lobster, shrimp, and pretty much all the fish I've tried. It's got a heck of a kick, so it's not for the faint of heart:
1 cup mayo
1 teaspoon capers
2 tablespoons finely chopped green onion
1 tablespoon finely chopped parsley
1 dash (aw, hell, 1 tablespoon) tabasco
1/3 cup Chili Sauce (I recommend Siracha brand)
1 tablespoon horseradish
1 1/2 tablespoon creole mustard (if you can't find that, just use Grey Poupon)
1 dash ketchup (more for color than anything else, and a hint of sweetness)
salt and pepper to taste
Mix all ingredients, store in refrigerator overnight (ideally) before serving.
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That sounds great! It would make a good dip for Cool Wings too.
Thanks for sharing.
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if I only liked seafood, I might try it! :-)
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This is a little different than the one I make:
Cajun Remoulade
1/2 cup mayonnaise
1 teaspoon capers
1 teaspoon chopped onion
1 teaspoon chopped parsley
1 tablespoon hot sauce
1 hard boiled egg
juice of 1 lemon
Put all ingredients into a food processor and blend lightly.