This spicy homemade rémoulade sauce gets its kick from several sources: cayenne pepper, black pepper, Tabasco sauce, and horseradish. Watch out! It's a classic out of New Orleans where it is usually served with poached or steamed shrimp, crab, or crawfish. Use it as a dip or dolloped on top of the seafood. For a real New Orleans flavor, set it all on a bed of shredded lettuce for freshness and crunch.
There are as many versions of rémoulade as there are cooks who make it – feel free to play with the proportions to make it suit your taste! I don't like ketchup in my rémoulade, but some people do. Add a tablespoon or two if that sounds good to you.
- 3/4 cup mayonnaise
- 4 teaspoons mustard (I like an even combination of Dijon-style and whole-grain mustards)
- 1 teaspoons lemon juice (fresh)
- 1/4 teaspoon cayenne
- 1/2 teaspoon black pepper (freshly ground)
- 1 teaspoon horseradish (freshly grated or jarred)
- 1 teaspoon hot sauce (Tabasco sauce or other)
- Optional: 2 teaspoons capers (minced)
- 2 shallots (or scallions, minced)
- 2 Tablespoons parsley (flat-leaf, minced)
- 1 pinch salt (or to taste)
Combine the mayonnaise and mustard in a medium bowl. Stir in the lemon juice, cayenne, black pepper, horseradish, and Tabasco to combine thoroughly. Add the capers and green onions and stir to combine. Stir in the parsley. Add salt to taste.
Rémoulade is delicious right away, but it tastes even better if you cover it and let it chill for at least an hour to let the flavors blend a bit.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||3 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||0 g|