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Monday, May 21, 2012

Creole Mayo Sauce

Last month, after I posted the recipe for Creole Shrimp Pasta, I received a nasty scolding wonderful email from Chris' brother-in-law (who is also named Chris).  In the email, I was told that if I wanted to dabble in true Creole cooking, I needed to follow certain rules - the most important one of them being:  Consult with Chris (not my Chris, Chris the brother-in-law).  I guess I really don't know what true Creole cooking is and Chris made sure that I understood that.  You see, he's from the Creole capital of the world and knows a thing or two (or three or four) about true Creole cooking.  Unfortunately, I don't follow instruction very well because I saw this recipe for a Creole Mayo Sauce and threw it together without even thinking about consulting the Creole King.  I'm sure a new email will be waiting for me tonight when I get home from work :)

But that's ok.. I'm prepared.  This wasn't the greatest sauce I've ever made anyway.  And you know what, anyone out there that told me they thought the Creole seasoning was what made the Creole Shrimp Pasta dish over salty...well, you were right.  Whew... This sauce was a bit on the salty side for me.  I guess I learned my lesson on this one.  Listen to Chris (the brother-in-law) and listen to all of you amazingly smart bloggers out there.

Live and learn is what I always say....

Creole Mayo Sauce
Adapted from Cooking Light
Printable Recipe 
1/4 cup mayonnaise
2 teaspoons hot sauce
1 teaspoon lemon juice
1/2 teaspoon Creole seasoning

In a bowl, mix together all the ingredients until well combined.  Cover and refrigerate until ready to use.  Can be made up to 3 days in advance.  Serve on sandwiches or as a dipping sauce for shrimp, fish, or chicken.  Enjoy!

One Year Ago:  Lemon Habanero Tarter Sauce
Two Years Ago:  Tequila Garlic Lime Steaks



Yenta Mary said...

People take their food VERY seriously! It's their way or the proverbial highway. I always tinker with things, though if there's a recipe that's really truly authentic I do respect it. It will be interesting to see what Chris II has to say ... ;)

StephenC said...

Oh - my - god. Now you have to deal with the BIL (brother-in-law)? You and I must talk about the sauce book. Send me your phone number again (I am a stalker after all) and suggest when I should call (weekend perhaps?). Best regards for a tolerable week.

Debra said...

I love how seriously people take food. Makes food delicious. I honestly think this sauce looks delicious, I am the salt queen though. I will probably die of something related to high blood pressure. :)

Georgia | The Comfort of Cooking said...

Hmmm, looks really tasty to me but maybe less Creole seasoning in the next batch? I could still slather this all over a shrimp po'boy! Thanks for sharing, Jenn. Also, I'm having a ChicWrap giveaway today that you should enter!

Suzie said...

Still sounds good to me, I'm a salt lover though too.

Angie's Recipes said...

All your sauces are GREAT...just like fish creations.

Pam said...

Good luck with the BIL.

It's too bad the sauce was too salty for you... good thing I love salty things!!

Dom at Belleau Kitchen said...

That's too funny. I love that this blog is so perfectly Southern American and that you create stuff that I would never usually cook myself. I've never made creole food so maybe your BIL Chris not Chris should give me a call!! Oh and I've been waiting for that heat you promised and we had to have the fire on tonight. It's May for goodness sake!!!!

Cranberry Morning said...

Yeah, it would be interesting to see what he'd have to say about this. I don't think Creole would be my favorite, for even blackened chicken is way too salty for me. (That's also Creole, isn't it?)

Lea Ann said...

That Cajun and Creole cooking can be quite complicated and require attention to just the right details. I've made a few recipes from Chef Paul's books and it's interesting business. I attempted a Hoosier Sandwich once and received a few "up in arms" emails from Indiana about what the heck I did to their sandwich. :)

Mary said...

LOL! I bet the email cracked you up. Can't wait to see the recipe that your "other" Chris will deem authentic. Does he cook too?

Chris said...

People named Chris are pompous and overrated.