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This Louisiana-style remoulade sauce recipe is Perfect for po’ boys, crab cakes, or an awesome dipping sauce for so many things. Whip up a homemade version in minutes! Get the recipe: Remoulade ...
To cook the fish: Preheat an outdoor grill or a stovetop grill pan to medium-high heat. Drizzle the mahi-mahi with the oil and sprinkle with three-quarters of the lemon zest and juice.
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The sauce is orange-to-pink and typically a thick liquid. [1] It is spicier than ranch dressing and is creamier and less sweet than barbecue sauce. [2] [3] The Takeout described it as "a spicier type of Thousand Island salad dressing". [4] Southern Living described it as "creamy, tangy, sweet, savory, and mildly spicy". [2]
The sauce is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). [2] It is commonly served as céleri remoulade, a mustard-flavored remoulade variation with shredded raw celeriac. Often it is served as a condiment for red meats, fish, and shellfish.
Remoulade—a condiment invented in France that is usually aioli- or mayonnaise-based; although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), often flavored with curry, and sometimes contains chopped pickles or piccalilli [54] Tabasco sauce—a brand of hot sauce made with aged tabasco peppers from Avery Island [55]
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