A classic condiment used in French and Cajun cooking, rémoulade is a tangy, mayonnaise-based sauce made with Dijon mustard and capers. Other ingredients, including anchovies and tarragon, are often added as twists on the traditional recipe. It is similar to tartar sauce and is traditionally served with seafood like prawns, crab cakes and fried fish. Louisiana-style remoulade starts with a mayonnaise base as well, but the addition of tomato sauce (ketchup), paprika and tabasco (hot sauce) gives this creamy, tart, and spicy sauce a pinkish colour.
250 ml mayonnaise
60 ml spring onion, finely chopped
30 ml Dijon mustard
15 ml freshly squeezed lemon juice
15 ml finely chopped flat-leaf parsley
10 ml whole-grain mustard
10 ml garlic, minced
10 ml capers, roughly chopped
5 ml worcestershire sauce
5 ml paprika
1 ml salt
tabasco sauce to taste
- To make the remoulade, combine the ingredients in a medium mixing bowl and set aside for 1 hour for the flavors to develop.
- Serve immediately with fried green tomatoes or seafood or cover refrigerate until ready to serve.