TMBL seems to be all about the dairy-free condiments these days (blame the Whole30).
It’s a case of sorry, not sorry, because I wouldn’t share them if I didn’t think they were delicious.
This went down particularly well on Wing Wednesdays which is a tradition in our house.
Like all good traditions, Wing Wednesday has certain irreplaceable features – the hot dressing, the accompanying green salad and a blue cheese sauce.
Sadly blue cheese (and all cheese…I’m crying inside) is out for me at the moment, so this remoulade was hastily drafted in to replace it.
Hubs liked it so much, he spread it on his lettuce leaves. I wouldn’t recommend that, but you could serve it with fried fish, chicken or even pork. It’s incredibly versatile and very, very tasty.
Remoulade Sauce (makes about 3/4 cup)
- 2 tbsps mayo
- 1 tsp hot sauce
- 2 tsps yellow mustard
- 1 clove garlic, minced
- 1 tsp dill pickle juice (or apple cider vinegar)
- 1 tbsp sweet paprika
- Whisk all the above together. Chill until needed.
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