Mary’s Homemade Remoulade Sauce
Remoulade sauce is a cold sauce with roots in France, but it has become well-loved in the United States—especially in Louisiana Creole and New Orleans cuisine. Piquant and creamy, this savory sauce makes an amazing accompaniment to various finger foods.
What is remoulade sauce?
If all of that fancy talk has got you feeling worried, fear not: This sauce sounds fancier than it is. It’s delectable, and that’s because it’s basically just jazzed-up mayonnaise! I love to serve it (along with my Homemade Tartar Sauce ) with my Beer Battered Fish Fry out at the farm… and a batch of Hush Puppies , still hot from the fryer.
What is remoulade sauce used for?
Although it was most likely served alongside meats in its early existence, this versatile spiced condiment is awesome for dipping. It’s delicious with sole, shrimp, and cod and especially with seafood cakes like crab and salmon cakes. Oh, my mouth is watering!
Mary’s Homemade Remoulade Sauce
Ingredients
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons whole grain mustard
- 2 teaspoons fresh lemon juice
- 2 teaspoons chopped fresh Italian parsley
- 1 teaspoon chopped fresh dill
- 2 teaspoons Slap Your Mama Hot Sauce (or more if you like a real snap!)
- 2 garlic cloves, minced
- 2 teaspoon capers, drained, rinsed, and coarsely chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- A pinch of cayenne pepper
- 2 green onions, root and tough green ends removed, finely chopped
- Salt and black pepper to taste
Instructions
- In a small bowl, combine all the ingredients except the salt and pepper. Stir to combine.
- Add salt and black pepper to taste. Store in the refrigerator for 2 to 3 hours before serving.
