Remoulade Sauce
A classic French mayonnaise-based sauce with capers, herbs, pickles, and spices. Perfect for seafood, particularly crab cakes, fried fish, or as a zesty dip for vegetables.
Ingredients
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp capers, drained, chopped
- 2 tbsp cornichons or dill pickles, finely chopped
- 1 shallot, minced
- 2 tbsp fresh parsley, chopped
- 2 tsp fresh tarragon, chopped
- 2 tsp fresh chives, chopped
- 1/2 tsp paprika
- 1 tbsp fresh lemon juice
- 1/8 tsp cayenne pepper
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
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1
In a medium bowl, combine 1 cup mayonnaise and 2 tbsp Dijon mustard, whisking until smooth.
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2
Add 1 tbsp drained, chopped capers, 2 tbsp finely chopped cornichons or dill pickles, and 1 minced shallot, stirring to incorporate.
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3
Stir in the fresh herbs: 2 tbsp chopped fresh parsley, 2 tsp chopped fresh tarragon, and 2 tsp chopped fresh chives.
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4
Add 1/2 tsp paprika, 1 tbsp fresh lemon juice, 1/8 tsp cayenne pepper, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Mix thoroughly.
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5
Taste and adjust seasonings as needed.
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6
Cover and refrigerate for at least 1 hour to allow flavors to meld. The sauce will keep in the refrigerator for up to 5 days.