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
- 1 cup mayonnaise
- 0.25 cups 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
- 0.5 teaspoons chili powder
- 0.5 teaspoons ground black pepper
Instructions
-
1
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.
-
2
Cover, refrigerate, and serve chilled.
Nutrition Facts
Per serving
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