Remoulade is a traditional chilled condiment/sauce for use in dipping, on sandwiches, etc. It is very popular on cajun foods.
| Servings |
cups
|
Ingredients
- 1 cup mayonnaise
- 1 Tbsp freshly squeezed lemon juice
- optional to taste lemon zest — A good idea if you're juicing the lemon anyway.
- 1 Tbsp finely chopped Italian (flat-leaf) parsley
- 1 Tbsp hot sauce — e.g. Original Louisiana, Zatarains, or Franks
- 2 Tbsp Colmans Mustard — accept no substitutes
- 2 tsp Grey Poupon "Country Dijon" mustard — or any whole-grain mustard
- 2 cloves garlic minced
- 2 tsp capers roughly chopped
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 scallion finely chopped
- 1/4 tsp kosher salt — minimum. Adjust to taste before serving.
- 1/8 tsp Cayenne Pepper — Maybe more (read the room). Not less.
Ingredients
|
|
Instructions
- Mix, cover and refrigerate at least an hour, or overnight. Probably not more than 2 sundowns though.
Recipe Notes
View online at KillerNoms.com/remoulade
Share this Recipe
Powered by WP Ultimate Recipe