Remoulade sauce
A spicy mayo based sauce
Ingredients
- 1 cup mayonnaise
- 1/4 cup brown mustard
- 3 Tsb dill relish
- 1 Tbs lemon juice fresh is always best
- 1 Tbs garlic powder
- 1 Tbs New Orleans Seasoning
- 1 Tbs Hot Sauce I like Taptio or Franks
- 1 tsp Accent-MSG optional
- Salt to taste
- Pepper to taste
Instructions
- Measure mayonnaise and mustard into a bowl. Fold in using a spatula until mixed.
- Add the rest of the ingredients and gently mix in using a fork. The mayonnaise can be broken, there is no reason to beat in the ingredients
- Once ready, cover the bowl to let the ingredients meld together for an hour or more.
Corn Relish
This is one I used to make pints for Christmas gifts.
Equipment
- 1 Large Pot used to boil corn and to heat pints
Ingredients
- 12 ears corn
- 2 stalks celery
- 2 green bell peppers
- 2 red bell peppers
- 1 large onion
- 1 tablespoon celery seed
- 1 tablespoon salt
- 1 tablespoon turmeric
- 1 tablespoon mustard seed
- 1 tablespoon dry mustard
- 2 cups water
- 2 cups white vinegar
- 1 cup sugar
Instructions
- In a kettle large enough to hold the corn, bring water to a boil. Remove the
- husks and silk from the corn and add the corn, all at one time, to the
- boiling water. Cook for 5 minutes. While the corn cooks prepare a large bowl
- of ice water. When the corn is cooked, remove the ears from the boiling
- water and immediately plunge them into the ice water to stop the cooking.
- When cool, remove from the water and cut the kernels from the cobs. You
- should have about 2 quarts of kernels for this recipe.
- Chop the celery, green and red peppers, and onion into very small pieces. In
- a large kettle combine the corn kernels, chopped vegetables, spices, water,
- vinegar, and sugar. Bring to a boil and then reduce heat and cook,
- uncovered, for 20 minutes. Stir from time to time. This will make a thinnish
- sort of liquid with the relish. If you preper a thickened sauce, simply
- combine 2 Tbsp flour with 1/4 cup water and mix until lump-free (the easiest
- way is to put flour and water in a small jar put on a screw top lid and
- shake vigorously) then add the flour-water combination to the boiling relish.
- Process in a boiling water bath for 15 minutes.
Notes
YIELD: about 6 pints