March 13, 2014Monday is St. Patrick's Day. A four-day weekend for the crazies.
I'm grilling up Reuben sandwiches to honor the corned beef this year. Instead of the usual Thousand Island (or Russian) dressing I've stirred up a zesty remoulade sauce with just enough spice to kick up that Reuben (whether corned beef or turkey) or serve alongside a traditional boil dinner.
Make the sauce a day in advance to give all the flavors a chance to marry.
Spicy Remoulade Sauce
1 1/4 cups mayonnaise 1/4 cup Dijon mustard
2 tablespoons horseradish
2 tablespoons white wine vinegar
1 teaspoon lemon juice
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/4 cup minced shallot
2 teaspoons minced garlic
1 tablespoons finely chopped fresh parsley
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Combine all ingredients and allow to chill for at least 4 hours before serving.
You will find countless ways to enjoy this sassy sauce . . . . on a lettuce wedge, with grilled chicken or seafood or a dipper for fresh cut veggies.
Have a safe Monday.