Ingredients with Measurements:
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons hot sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 1 tablespoon capers, chopped
- 1 tablespoon chopped fresh parsley
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, Worcestershire sauce, garlic, shallot, capers, parsley, paprika, cayenne pepper, salt, and black pepper until well combined.
2. Taste and adjust seasoning as needed.
3. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
10 minutes
Temperature: None
Serving size: Makes about 1 1/2 cups
Nutritional information:
- Calories: 120
- Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 350mg
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Protein: 0g
Substitutions for ingredients:
- Hot sauce: Sriracha, Tabasco, or any other hot sauce of your choice
- Shallot: Red onion or green onion
- Paprika: Smoked paprika or cayenne pepper
- Mayonnaise: Greek yogurt or sour cream
Variations:
- Cajun Remoulade: Add 1/4 cup diced celery, 1/4 cup diced green bell pepper, and 1/4 cup diced red onion to the sauce.
- Seafood Remoulade: Add 1/4 cup chopped cooked shrimp, 1/4 cup chopped cooked crab meat, and 1/4 cup chopped cooked lobster meat to the sauce.
- Vegan Remoulade: Use vegan mayonnaise instead of regular mayonnaise.
Tips and tricks:
- For a smoother sauce, blend all the ingredients in a food processor or blender.
- Adjust the amount of hot sauce and cayenne pepper to your desired level of spiciness.
- The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- The sauce can be served cold or at room temperature and does not need to be reheated.
Presentation ideas:
- Serve the sauce in a small bowl or ramekin alongside your favorite seafood, chicken, or vegetable dishes.
Garnishes:
- Sprinkle chopped fresh parsley or green onion on top of the sauce for added color and flavor.
Pairings:
- Seafood: Shrimp, crab cakes, oysters, fried fish
- Chicken: Fried chicken, grilled chicken, chicken tenders
- Vegetables: French fries, sweet potato fries, roasted vegetables
Suggested side dishes:
- Coleslaw, potato salad, macaroni and cheese, cornbread
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water or lemon juice to thin it out.
- If the sauce is too thin, add more mayonnaise or Dijon mustard to thicken it up.
Food safety advice:
- Make sure to use fresh ingredients and store the sauce in the refrigerator to prevent bacterial growth.
Food history:
- Remoulade sauce originated in France and was traditionally served with cold meats or fish. It later became popular in Louisiana and is now commonly used as a condiment for seafood dishes.
Flavor profiles:
- Spicy, tangy, creamy, and savory
Serving suggestions:
- Serve the sauce as a dipping sauce or spread on sandwiches or burgers.
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