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Until now, I don't think I ever made a remoulade the same way twice—I always started with mayo and added the rest of the ingredients until I had something that tasted good. Remoulade originated in France in a combination most closely resembling tarter sauce, bringing together mayo, 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 ingredient to 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.

ingredients

  • 1 cup mayonnaise
  • 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
  • ¼ teaspoon kosher salt
  • teaspoon cayenne pepper

directions

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.

Notes

Can just substitute creole mustard for the two mustards listed.

source

Joshua Bousel

servings/yield

1-1/2 cups

rating

difficulty

cuisine

North American : United States : Southern : Creole

preparation times

• Active: 15 Minutes
• Total Time: 15 Minutes