Store-bought remoulade

Any good ones widely available (yes I know I can make it but I have a million other things to do)?

Whole Foods private-label "CAJUN REMOULADE" has good taste and a bit of a bite. Think: 1000 Island dressing with sweet relish -- but, in a good way. Goes well on sandwiches: hard-boiled egg; meat/cheese (particularly turkey).

In the cooler case of the cheese and olive-bar section.

jimd wrote:Whole Foods private-label "CAJUN REMOULADE" has good taste and a bit of a bite. Think: 1000 Island dressing with sweet relish -- but, in a good way. Goes well on sandwiches: hard-boiled egg; meat/cheese (particularly turkey).

In the cooler case of the cheese and olive-bar section.

So the traditional New Orleans remoulade doesn't have pickles at all and the French version uses sour pickles (usually cornichons) if I'm not mistaken. Your description actually sounds like thousand island dressing to me. Not bad--just not remoulade.

It really is super easy to make fresh--I like the "white" version--mayo, creole mustard, white wine, lemon juice, horseradish, parsley, green onion, cayenne, salt & pepper. If you like the pink version, add ketchup and hot sauce. I'm partial to the Galatoire's recipe.

If you like the French, trade out the creole mustard for Dijon, add capers and pickles (I like cornichons), anchovy instead of horseradish, Chervil and tarragon instead of cayenne. Craig Claiborne's NYT recipe is my pref.

It's a great all purpose condiment to keep around.

I was hoping for the white style but all I found was the French version- I guess we'll have to be brave and tough it out