Ingredients with Measurements:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon capers, drained and chopped
- 1 tablespoon chopped parsley
- 1 tablespoon chopped green onion
- 1 tablespoon chopped celery
- 1 tablespoon chopped garlic
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Whisk until smooth.
2. Add the capers, parsley, green onion, celery, garlic, paprika, and cayenne pepper. Mix well.
3. Season with salt and pepper to taste.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Time:
Preparation time: 10 minutes
Cooking time: N/A
Temperature:
N/A
Serving size:
This recipe makes about 1 cup of remoulade sauce. Serving size can vary depending on the dish.
Nutritional information:
Calories: 120
Fat: 12g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 200mg
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Protein: 0g
Substitutions for ingredients:
- You can use sour cream or Greek yogurt instead of mayonnaise for a lighter version of the sauce.
- If you don't have capers, you can use chopped pickles or olives instead.
- You can use dried herbs instead of fresh ones if you don't have them on hand.
Variations:
- Add 1 tablespoon of horseradish for a spicy kick.
- Use Creole mustard instead of Dijon mustard for a more authentic flavor.
- Add 1 tablespoon of Worcestershire sauce for a tangy taste.
Tips and tricks:
- For a smoother texture, blend the sauce in a food processor or blender.
- Adjust the amount of cayenne pepper to your liking.
- The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
Store the remoulade sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the remoulade sauce in a small bowl or ramekin alongside seafood dishes, fried foods, or sandwiches.
Garnishes:
Garnish with a sprinkle of paprika or chopped herbs.
Pairings:
This sauce pairs well with seafood dishes, such as shrimp, crab cakes, or fish.
Suggested side dishes:
Serve with a side of coleslaw, potato salad, or french fries.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or lemon juice to thin it out.
- If the sauce is too thin, add more mayonnaise or Dijon mustard to thicken it.
Food safety advice:
- Make sure to refrigerate the sauce promptly after making it.
- Discard any leftover sauce that has been sitting at room temperature for more than 2 hours.
Food history:
Remoulade sauce originated in France and was traditionally made with mayonnaise, capers, anchovies, and herbs. It later became popular in Louisiana, where it was adapted to include Creole and Cajun flavors.
Flavor profiles:
This sauce has a tangy, slightly spicy, and herbaceous flavor.
Serving suggestions:
Serve the remoulade sauce as a condiment for seafood dishes, fried foods, or sandwiches.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: French