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Remoulade Sauce

A delightful and versatile condiment that adds a rich, creamy touch to seafood and fried vegetables.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Condiment, Sauce
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup mayonnaise Opt for Duke's mayonnaise for classic flavor.
  • 2 tablespoons Dijon mustard Brings a tangy kick.
  • 2 teaspoons whole-grain mustard Adds texture.
  • 1 tablespoon hot sauce Like Texas Pete.
  • 2 teaspoons minced garlic Provides depth to the flavor.
  • 2 teaspoons capers Drained and roughly chopped.
  • 1 teaspoon Worcestershire sauce Adds umami.
  • 1 teaspoon paprika For a smoky hint.
Finishing Ingredients
  • 1 green onion minced Adds fresh taste.
  • 1/4 teaspoon kosher salt Enhances flavors.
  • 1/4 teaspoon cayenne pepper Balances the creaminess.
  • 1/2 lemon freshly squeezed juice
  • 1 tablespoon fresh parsley Minced (or 2 tsp dried parsley).

Method
 

Preparation
  1. Begin by selecting a small mixing bowl.
  2. In the bowl, whisk together the mayonnaise, both types of mustard, hot sauce, minced garlic, and Worcestershire sauce until thoroughly blended.
  3. Next, add the chopped capers, paprika, minced green onion, kosher salt, and cayenne pepper to the mixture and whisk again until fully integrated.
  4. Squeeze the juice from half a lemon into the bowl and sprinkle in the minced parsley. Stir once more to combine.
  5. Cover the bowl and place it in the refrigerator to chill for at least 30 minutes.
Storage
  1. Store in an airtight container in the fridge for 3 to 5 days.

Notes

Adjust the heat level to your preference and experiment with herbs for varied flavor profiles. A non-dairy option is available using plant-based mayonnaise.