Louisiana versions of the sauce are varied. The sauce might contain green onions, celery, hard-cooked eggs, garlic, or horseradish. This mayonnaise version is one of my favorite versions, made with capers, cornichons, grainy mustard, and a little paprika.
If you're a fan of horseradish (my family is not), add about 1 teaspoon along with the mustard and lemon juice.
- 8 to 10 small cornichons (coarsely chopped)
- 2 teaspoons capers
- 2 green onions (coarsely chopped)
- 1 tablespoon fresh lemon juice
- 1 tablespoon Creole mustard or a whole grain mustard
- 1 tablespoon parsley (chopped)
- 1 cup mayonnaise
- 1/2 teaspoon paprika
- a few drops of Tabasco (or a dash of cayenne pepper)
- dash salt (to taste)
- dash pepper (to taste)
- In a food processor,* combine the cornichons, capers, green onion (if using), lemon juice, mustard, and parsley. Pulse until finely chopped.
- Add the mayonnaise, paprika, and Tabasco sauce or cayenne. Pulse to blend.
- Add salt and freshly ground black pepper, to taste.
- Spoon the mixture into a jar or container, cover tightly, and refrigerate for up to 5 days.
Ideally, remoulade should have several hours in the refrigerator to develop the best flavor, but it's delicious right away, too.
* I use the food processor attachment for my immersion blender. It's just the right size for a small batch like this. If you don't have a food processor, mince the cornichons, capers, and onions finely and mix with the remaining ingredients.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||0 g|