Remoulade Tartar BangBang Sauces

Remoulade Tartar BangBang Sauces
Remoulade Tartar BangBang Sauces

I want to show you how to make remoulade, tartar and bangbang sauces. These are all very easy to make and a great addition to fried fish and fries seafood.

Remoulade sauce is native to Louisiana. It is usually served with fried catfish and hush puppies. It is made with hot sauce, stone ground mustard and horseradish so it is strong in flavor.

Tartar sauce is usually served with fried fish and fried seafood. It is a mellow, creamy sauce. It is also super easy to make.

Bangbang sauce is Thai in origin. It is made with Thai chili sauce. The sauce is sweet and spicy at the same time and goes wonderfully with fried shrimp.

This is how you make remoulade, tartar and bangbang sauces –

Remoulade Sauce
1 scallion – finely chopped (white, light green and dark green)
1 tablespoon parsley leaves – minced
1 large garlic clove – minced
2 teaspoons capers — finely chopped
1 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons stone ground mustard
1 tablespoon pickle juice OR lemon juice OR vinegar
1 tablespoon hot sauce (preferably a Louisiana one)
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
A little salt and pepper

Make sure the scallion, parsley, garlic clove and capers are chopped very finely. You do not want chunks in your sauce.

Mix all of the ingredients in a bowl until smooth. Taste for salt and adjust accordingly.

Place the sauce in a closed container in the fridge for at least an hour before you serve.

Serve this sauce with fried seafood and catfish. It will last you in the fridge for about two weeks in a closed container.

Tartar Sauce
1 tablespoon finely minced scallion or red onion
1 tablespoon finely chopped dill pickles
1 tablespoon finely chopped capers
1 cup mayonnaise
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste

Mix all of the ingredients in a bowl.

Place the sauce in a closed container in the fridge for at least an hour before you serve.

Serve this sauce with fried seafood and fish. It will last you in the fridge for about two weeks in a closed container.

Bang Bang Sauce

1 cup mayonnaise
3 tablespoons Siracha
2 tablespoons honey
1/4 cup Thai chili sauce

Mix all of the ingredients in a bowl until you have a smooth sauce. Make sure all of the mayonnaise is incorporated well.

Place the sauce in a closed container in the fridge for at least an hour before you serve.

Serve this sauce with fried shrimp. It will last you in the fridge for about two weeks in a closed container.

Print your recipe here

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