I started making this remoulade sauce about three years ago. The thing I like about it (besides the flavor) is that it has ingredients with long shelf lives, so it stays good in the fridge for a while. Some recipes call for fresh minced onion, but I use dried minced onion for this reason. This sauce is great with anything fried, especially fried seafood.
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My Wild Kitchen - New Post - Easy Remoulade Sauce
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Originally posted by J Sweet View PostNice, Im always buying and wasting Remoulade. Can this be frozen? If not at least with a recipe I can divide the recipe and make small quantities.
Originally posted by czechgrubworm View PostThis will be awesome with some panko fried ling cod from Alaska I have. Thanks.
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My 4 yo daughter and I caught 4 gallons worth of catfish fillets, last week. Going camping tomorrow through the 4th and planning a fish fry ( with your crunchy catfish recipe)
Just whipped this up. So simple. Literally used one 4 cup measuring cup and mixed it all in there then poured into mason jar for transport.
Taste great, I'm sure 4 gallons won't be enough with this combination
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