Rémoulade
This tangy, well-spiced sauce starts with mayonnaise and ends with a horseradish kick. It comes together quickly and is the ideal accompaniment to Jared Austin’s Cajun shrimp boil. It’s also pretty tasty served with steamed or fried fish, crab cakes or fritto misto. A full batch of this recipe makes enough sauce for a 12-person seafood boil, so for everyday home cooking, make half a batch.
- Total:
- Serves: 3 persons
Ingredients
- 2cups mayonnaise
- 6tablespoons Creole or Dijon mustard
- ¼cup finely chopped parsley
- ¼cup finely chopped scallions
- ¼cup prepared or finely grated horseradish
- 2garlic cloves, finely grated or pounded
- 2teaspoons hot sauce
- 2teaspoons lemon juice, plus more as needed
- ½teaspoon cayenne-pepper powder
- 1teaspoon paprika
Instructions
Step 1
Place all ingredients in a medium bowl, and stir to combine. Taste, and adjust seasoning with lemon juice and salt as needed. Cover, and refrigerate sauce until serving. Any remaining sauce can be covered and refrigerated for up to 3 days.