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.
Ingredients
- mayonnaise: 1 cup
- chili sauce: 0.25 cup
- Creole mustard: 2 Tbsp
- extra-virgin olive oil: 2 Tbsp
- lemon juice: 2 Tbsp (fresh)
- Louisiana-style hot sauce: 1 Tbsp (to taste)
- Worcestershire sauce: 1 tsp
- medium scallions: 4 piece (chopped)
- fresh parsley: 2 Tbsp (chopped)
- green olives: 2 Tbsp (chopped)
- celery: 2 Tbsp (minced)
- capers: 1 tsp (chopped)
- clove garlic: 1 piece (minced)
- salt: 1 tsp (to taste)
- chili powder: 0.5 tsp
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
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Cover, refrigerate, and serve chilled.
