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Remoulade Sauce

Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.


Remoulade Sauce
source Allrecipes.com
categories sauce
yield Serves 6
prep time 20 mins
total time 20 mins

INGREDIENTS
  • 1 cup mayonnaise
  • ¼ cup chili sauce
  • 2 Tbsp Creole mustard
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp Louisiana-style hot sauce, or to taste
  • 2 Tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 4 Med scallions, chopped
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped green olives
  • 2 Tbsp minced celery
  • 1 clove garlic, minced
  • ½ tsp chili powder
  • 1 tsp salt, or to taste
  • ½ tsp ground black pepper
  • 1 tsp capers, chopped (optional)

    • INSTRUCTIONS
  • 1. Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce.
  • 2. Stir in scallions, parsley, olives, celery, capers, and garlic.
  • 3. Season with chili powder, and salt and pepper.
  • 4. Cover, and refrigerate.

    • NOTES

    NUTRITION