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Enjoy a Reuben sandwich on St. Pat's Day

A tasty dressing for your Reuben sandwich. photo by Annie Rouleau-Scheriff.

March 13, 2014
Monday 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.

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