Remoulade Sauce
Yield: 12 servings
Calories: 132kcal
I love making remoulade sauce because it's a versatile and flavorful condiment that elevates any dish it's paired with.
Ingredients
- 1 cup (240 ml) mayonnaise
- 2 tablespoons (30 ml) Creole mustard
- 1 tablespoon (3 g) chopped parsley
- 1 tablespoon (7 g) finely chopped scallions
- 1 tablespoon (19 g) dill pickle relish
- 1 tablespoon (15 ml) lemon juice
- 2 teaspoons (7 g) Cajun seasoning
- 1 teaspoon (5 ml) Worcestershire sauce
- 1 teaspoon (5 ml) hot sauce
- 1 teaspoon (7 g) prepared horseradish
- 1 teaspoon (3 g) minced garlic
- 1 teaspoon (2 g) paprika
Instructions
- Mix the Sauce Ingredients - In a medium bowl, whisk together mayonnaise, mustard, parsley, scallions, relish, lemon juice, Cajun seasoning, Worcestershire sauce, hot sauce, horseradish, garlic, and paprika. Season wih salt, pepper, and hot sauce to taste.
Notes
- Recipe Yield: About 1 1 /2 cups
- Serving Size: 2 tablespoons
- Mustard Options: Spicy brown mustard, Dijon, or stone ground can be used instead of Creole mustard.
- Homemade Cajun Seasoning: Combine 1 teaspoon kosher salt, 1/2 teaspoon sweet or smoked paprika, and 1/4 teaspoon each of garlic powder, onion powder, black pepper, dried oregano, dried thyme, and cayenne pepper. If the dried herbs are not available, you can omit them.
- Relish Swap: For a sweeter taste, use chopped pickles or sweet relish. Add 1 to 2 teaspoons of pickle juice or vinegar.
- Scallion Swap: Use green onions or shallots.
- Additional Add-Ins: For an extra tangy flavor, add 1 tablespoon chopped capers or 1 to 2 tablespoons of ketchup.
- Storing: Refrigerate in an air-tight container for up to 7 days.
Nutrition
Calories: 132kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 177mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.3mg
Recipe Link
Recipe Video