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Another great recipe I learned in Culinary School is this delicious spicy remoulade that goes with the Crab Cake I recently posted.  A remoulade is a mayonnaise based sauce that originated in France and is used generally as a condiment.

This particular remoulade recipe is a bit spicy, but you can adjust the amount of cayenne and chili powder to make it more or less spicy to your liking.  The capers give it a bit of saltiness and tartness while the chili powder and cayenne give it a nice spicy bite!  It’s a perfectly delicious pairing with the crab cakes!

Spicy Remoulade

1 cup mayonnaise
1/4 tsp. dry mustard
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. capers, crushed
1 Tbsp. cayenne pepper
2 Tbsp. chili powder
2 1/2 Tbsp. red wine vinegar
1/4 cup parsley, chopped

1)  Combine all ingredients above and mix well.  Serve with crab cakes.

Recipe from International Culinary School at the Art Institute, Las Vegas, Nevada

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