Curry Remoulade
This creamy curry remoulade brings warmth, depth and just the right amount of zing. With a spiced tang and a hint of heat, it’s the kind of sauce that instantly elevates whatever it touches. A sprinkle of my Burlap & Barrel Feelin’ Snacky spice blend adds an irresistible Old Bay–esque flair. It’s familiar, but with a punch of something unexpected—and completely craveable. Use it with crab cakes, grilled fish, as a sandwich spread, or thin it out for a bold, flavor-packed salad dressing.
Makes about ¾ cup
INGREDIENTS
½ cup kewpie mayonnaise
1 teaspoon Dijon mustard
1 teaspoon whole grain mustard
1 teaspoon lemon juice
1 teaspoon curry powder (see note)
Feelin’ Snacky Spice Blend, for finishing
Kosher salt and freshly ground black pepper
METHOD
In a small bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard, lemon juice and curry powder. Season to taste with kosher salt and freshly ground black pepper.
To serve, transfer sauce to a small serving bowl. Sprinkle Feelin’ Snacky Spice Blend atop the sauce and serve.
Note: I recommend Vahdam brand curry powder.
Pair this recipe with…
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