Yields 1 1/3 Cups
- 1 1/4 cup mayonnaise
- 1/4 cup mustard (Creole or Dijon mustard if possible)
- 1 Tbsp sweet paprika
- 1 Tbsp Worcestershire sauce
- 1 Tbsp chopped fresh flat-leaf parsley
- 1 teaspoon lime
- 2 teaspoons prepared horseradish
- 1/4 teaspoon Tabasco sauce
- 2 teaspoons drained tiny capers, chopped
- 1 large clove garlic, minced and smashed
- 1 scallion, very thinly sliced (cut white keep green)
Ready for the hardest recipe instructions ever!? Ok. Here goes:
Combine & mix all ingredients in a medium bowl. That’s it!
Let the remoulade sit for a few hours to capture all the New Orleans essence. Keep refrigerated.
Remoulade is a staple French sauce. However, Louisiana has its own twist to the classic remoulade. Pretty much everywhere in New Orleans remoulade is a table condiment. Though you’ll find that remoulade varies from restaurant to restaurant – almost everyone has their own secret sauce recipe.
Remoulade sauce goes great on shrimp, po boy, crab cakes, fries and chicken. And hopefully the remoulade you do eat won’t make you sick…bathrooms are hard to come by during Mardi Gras.