New Orleans Remoulade Sauce
A zippy New Orleans-style remoulade that brings mustard, garlic, capers, herbs, and heat to anything that needs a bold sauce.
Prep 10 min · Total 1 hr 10 min · Makes about 1 1/2 cups
Ingredients
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon Louisiana-style hot sauce
- 2 teaspoons whole-grain mustard
- 2 cloves garlic, minced
- 2 teaspoons capers, roughly chopped
- 1 teaspoon worcestershire sauce
- 1 teaspoon mild paprika
- 1 scallion, finely chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
Directions
In a small bowl, stir the mayonnaise with the Dijon and whole-grain mustards, then work in the lemon juice, parsley, hot sauce, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper until the sauce looks even. Give it 1 hour for the flavors to settle in, then serve it right away or cover the bowl and tuck it into the refrigerator.