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
Ingredients:
1/4 cup mayonnaise
2 teaspoons hot sauce
1 teaspoon lemon juice
1/2 teaspoon Creole seasoning
Directions:
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!
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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 ... ;)
ReplyDeleteOh - 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.
ReplyDeleteI 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. :)
ReplyDeleteHmmm, 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!
ReplyDeleteStill sounds good to me, I'm a salt lover though too.
ReplyDeleteAll your sauces are GREAT...just like fish creations.
ReplyDeleteGood luck with the BIL.
ReplyDeleteIt's too bad the sauce was too salty for you... good thing I love salty things!!
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!!!!
ReplyDeleteYeah, 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?)
ReplyDeleteThat 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. :)
ReplyDeleteLOL! 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?
ReplyDeletePeople named Chris are pompous and overrated.
ReplyDelete