Remoulade Sauce for Seafood
This quick remoulade sauce is made with simple ingredients, including mayonnaise, mustard, horseradish, lemon juice, capers, and hot sauce. It is creamy, tangy, and a little spicy, perfect for shrimp, crab cakes, fried fish, po’ boys, and seafood platters.
Equipment
- Medium mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Cutting board
- Chef's Knife
Ingredients
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Tabasco or other hot sauce
- 2 teaspoons whole-grain mustard or Dijon
- 2 teaspoons finely chopped fresh parsley
- 2 teaspoons finely chopped capers
- 1 green onion finely chopped
- 1 teaspoon prepared horseradish
- ½ teaspoon garlic powder
- ½ teaspoon Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon sugar
- Salt and pepper to taste
Instructions
- Add the mayonnaise, lemon juice, hot sauce, mustard, parsley, capers, green onion, horseradish, garlic powder, Worcestershire sauce, paprika, and sugar to a medium bowl.
- Stir until everything is evenly combined.
- Season with salt and pepper to taste. Add more lemon juice or hot sauce, if desired.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Storage: Store remoulade sauce in an airtight container in the refrigerator for up to 5 days. Stir before serving. Do not freeze.
For the best flavor, make it at least 30 minutes ahead so the mustard, horseradish, lemon juice, and seasonings have time to blend.
Nutrition
Serving: 2tablespoonsCalories: 132.4kcalCarbohydrates: 1.3gProtein: 0.4gTotal Fat: 14gSaturated Fat: 2.2gCholesterol: 7.8mgSodium: 183.5mgPotassium: 25.6mgFiber: 0.2gSugar: 0.7g
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