Sauced: Louisiana Remoulade Recipe
Sauces, dips, dressings, and condiments from around the world.
Mayonnaise is the base for this remoulade brimming with fresh herbs and spices.
Remoulade originated in France in a combination most closely resembling tarter sauce, bringing togethermayo, herbs, pickles, and capers. Of course, in the American spirit, we took this sauce, amped it up, and made it something all our own.
Louisiana remoulade starts with a mayo base as well, but then adds ingredient after ingredientto form a reddish complex sauce that's creamy, tart, and spicy. Traditionally served with seafood—great with shrimp, crab cakes, and fried fish fillets—my absolute favorite thing would be fried dill pickles. Those salty, sour crunchy chips are a perfect pairing in my book.
- Yield:Makes 1 1/2 cups
- Active time:15 minutes
- Total time:15 minutes
- Rated:
Ingredients
- 1 cupmayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon Louisiana-style hot sauce
- 2 teaspoons whole-grain mustard
- 2 cloves garlic, minced
- 2 teaspoons capers, roughly chopped
- 1 teaspoon worcestershire sauce
- 1 teaspoon mild paprika
- 1 scallion, finely chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
Directions
-
1.
In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.
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