Remoulade is a mayonnaise sauce or dressing with French origins. The word comes from the French word — Picard dialect — ramolas, which means horseradish. It may be made with horseradish, though there are many versions with various ingredients. New Orleans remoulade is generally spicier than the French version and it might contain paprika, Tabasco, and other add-ins.
This easy version is made with parsley and green onions, along with the standard mayonnaise and mustard, and the flavor is similar to a tartar sauce. If you can't find Creole mustard, use a good quality whole grain mustard or spicy brown mustard.
- 1 tablespoon chopped fresh parsley leaves
- 2 tablespoons finely chopped green onions, white and green parts
- 2 tablespoons finely chopped sweet pickles
- dash garlic powder
- 1/2 cup mayonnaise
- 1 tablespoon extra virgin olive oil or vegetable oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon Creole mustard
- few drops Worcestershire sauce
- white or freshly ground black pepper, to taste
In a bowl combine the chopped parsley, green onions, pickles, garlic powder, mayonnaise, olive oil, lemon juice, mustard, Worcestershire sauce, and freshly ground white or black pepper. Blend well.
Cover and refrigerate for at least 1 hour for best flavor, or until thoroughly chilled.
Makes about 1 cup sauce. Good with crab cakes, fish, fried seafood, etc..
- Add about 1/4 teaspoon of ground cayenne pepper for a spicier sauce.
- Replace the Creole mustard with a good quality whole grain mustard.
- Replace the sweet pickles with chopped cornichons.
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