This homemade rémoulade sauce is a classic out of New Orleans, Louisiana, 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.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: About 3/4 cup Rémoulade Sauce
- 3/4 cup mayonnaise
- 4 tsp. mustard – I like a combination of Dijon-style and whole grain mustards
- 1 tsp. fresh lemon juice
- 1/4 tsp. Tabasco sauce or other hot sauce
- 2 tsp. capers, minced (optional)
- 2 green onions/scallions, minced
- 2 Tbsp. minced flat-leaf parsley
- Salt to taste
Combine mayonnaise and mustard in a medium bowl. Stir in lemon juice and Tabasco to combine thoroughly. Add capers and green onions and stir to combine. Stir in parsley. Add salt to taste.
Rémoulade is delicious right away, but tastes even better if you cover and chill it for at least an hour to let the flavors blend a bit.