- 4 tbsp Mayonnaise
- 1 1/2 tbsp Crème fraîche culinairy cream
- 12 drops Tabasco
- Pinch Cosher salt or fresh grated sea salt
- Pinch Fresh gated black pepper
- 1/2 tsp Apple cider vinegar
- 1/2 tbsp Bourbon liquor
- 1 1/2 tbsp Fresh chopped parsley
- 1/2 tbsp Dijon mustard
- 1 tbsp Chopped capers
- 1 tsp Confectioner sugar
- 4 tsp Tomatoe ketchup
Bourbon remoulade sauce
Our Bourbon remoulade sauce recipe is our Louisiana style sauce for fish. We use this recipe for our shrimp, mussels and other battered fish recipes. The Louisiana style sauce contains bourbon liquor and capers. Also this sauce is pink of color. That’s because we add tomatoe ketchup to the sauce. With fresh chopped capers and condiments, you will have wonderful sauce. See our directions below.
Whisk 4 tbsp of mayonnaise and 1 1/2 tbsp of Crème fraîche culinairy cream until smooth.
Add 1/2 tbsp of Bourbon or whisky to the mayo batch and whisk until smooth.
Now it is time for the condiments! Add 12 drops of Tabasco, pinch sea salt, pinch pepper, 1/2 tbsp dijon mustard and ketchup Whisk until smooth.
1 tsp of confectioner sugar makes the sauce a little sweet! This is optional.
The last part are the chopped parsley and capers. Whisk well until all ingredients mixed well!
- When the sauce is ready, keep this in a container with lith or serve this sauce on room temperature.
This sauce is good for 3 to 4 days in a closed container. Keep the sauce refrigerated until use. Whenever you serve this sauce from a container, please use a new spoon! When you don’t use alcohol, you can leave the Bourbon spirits out of the sauce. If you have questions or want to make a comment about our recipe, please use our comment box. For more sauce recipes and ideas, we do have more on our Pinterest and Google plus accounts. I hope you enjoyed this recipe and enjoy preparing Bourbon remoulade sauce!