Rémoulade Dipping Sauce

Why This Recipe Works

A typical Lousiana-style rémoulade is a tangy, creamy, mayo-based sauce often containing some or all of the following: chopped celery, scallions, parsley, pickles, and capers and horseradish, ketchup, mustard, and a bit of cayenne or hot sauce. We liked a simplified version—one that required no chopping—to use as a dipping sauce for our Boudin Balls. The cool, bright heat of the horseradish, Dijon mustard, and hot sauce contrasted and balanced the richness of the sausage, and the smooth sauce lightly coated the crispy spheres without competing with the texture and complexity of the boudin. It's equally delicious as a sauce for poached shrimp or with any crispy fried snack.