Low Carb Remoulade. To my mind Remoulade is kind of a pinkish mixture not too unlike aioli except for its chunky texture. Yes they certainly can and do taste differently depending on the ingredients but the visual can be quite striking. If you look at most prepared remoulades they seen to be white and this does not appeal to me in the least. White denotes Tartar Sauce, low carb remoulade is definitely not tartar sauce, and keto remoulade is so very easy to make.
Many things to serve this with, here are just a few and I am sure you will come up with many of your own uses. Crab Cakes, served with Bacon Wrapped Shrimp as a dipping sauce, your own Open-Faced Rueben Sandwich and with a bay shrimp salad served on lettuce with tomato & hard boiled egg with a wedge of lemon. Here it is shown with Fried Oysters.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 1 C Mayonnaise
- ¼ C Minced Onion
- 2 T Lemon Juice
- 2 T Minced Celery
- 2 T Minced Green Onion Tops
- 2 T Minced Shallots
- 2 T Minced Capers
- 2 T Minced Red Pepper
- 2 T Sugar Free Ketchup
- 1 T Creole Or Dijon Mustard
- 2 t Horseradish Sauce
- 1 t Crushed Garlic
- ½ t Paprika
- Blend all ingredients and refrigerate.
- 12 Servings
- 124 Calories, .2g Protein, 13.2g Fat, 1.0g Carbs, 0.1g Fiber, 0.9 Net Carbs