by Chef Scotty in

Originally posted on Facebook 4.29.15


A little traditional French... a little traditional Louisianan... and all Scotty. 

Remoulade.. it's a tartar sauce like condiment... great with grilled fish, shrimp (well anything in a shell I think.. crab, lobster) , salads, breaded or fried fish...

Today I made Pecan crusted Swai (mild white fish... related to catfish) on the fly.... thought my version of a remoulade sauce would be great, and wanted to share with you guys. And it was great.. awesome in fact. Enjoy! 

1 cup good quality mayonnaise
2 tablespoons grated onion
3 fresh garlic cloves finely minced
1/4 cup small diced gherkins (capers will work as well) 
1 tablespoon anchovy paste
1 tablespoon fresh lemon juice
1 tablespoon Boo’s Breakfast Mustard
2 tablespoons chopped parsley
a good squirt of hot chile pepper sauce