This remoulade sauce recipe is a cold sauce that originated in France, then popularized in New Orleans. Use this wonderful sauce to top your crab, shrimp, lobster, salmon dishes, or seafood po’ boy sandwiches.
Preparation Details
Prep Time: 20 mins
Cook Time: Not available
Total Time: 20 mins
Servings: 6
Ingredients
- 1 cup mayonnaise
- ¼ cup chili sauce
- 2 tablespoons Creole mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Louisiana-style hot sauce, or to taste
- 1 teaspoon Worcestershire sauce
- 4 medium scallions, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped green olives
- 2 tablespoons minced celery
- 1 teaspoon capers, chopped
- 1 clove garlic, minced
- 1 teaspoon salt, or to taste
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
Steps
- Mix together mayonnaise, chili sauce, mustard, olive oil, lemon juice, hot sauce, and Worcestershire in a medium bowl. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with salt, chili powder, and black pepper.
- Cover, refrigerate, and serve chilled.
