|Nutritional Guidelines (per serving)|
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.
* An immersion blender or stick blender is 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.