Spicy Remoulade Sauce

Spicy Remoulade Sauce
Spicy Remoulade Sauce. Photo © Molly Watson
    10 min
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This spicy homemade rémoulade sauce gets its kick from several sources: cayenne pepper, black pepper, Tabasco sauce, and horseradish. Watch out! It's a classic out of New Orleans, Louisiana, where it is usually served with poached or steamed shrimp, crab, or crawfish. Use it as a dip or dolloped on top of the seafood. For a real New Orleans flavor, set it all on a bed of shredded lettuce for freshness and crunch.

There are as many versions of rémoulade as there are cooks who make it – feel free to play with the proportions to make it suit your taste! I don't like ketchup in my rémoulade, but some people do. Add a tablespoon or two if that sounds good to you.

What You'll Need

  • 3/4 cup mayonnaise
  • 4 teaspoons mustard – I like an even combination of Dijon-style and whole-grain mustards
  • 1 teaspoons fresh lemon juice
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon freshly grated or jarred horseradish
  • 1 teaspoon Tabasco sauce or other hot sauce
  • 2 teaspoons capers, minced (optional)
  • 2 green onions/scallions, minced
  • 2 Tablespoons minced flat-leaf parsley
  • Salt to taste

How to Make It

Combine the mayonnaise and mustard in a medium bowl. Stir in the lemon juice, cayenne, black pepper, horseradish, and Tabasco to combine thoroughly. Add the capers and green onions and stir to combine. Stir in the parsley. Add salt to taste.

Rémoulade is delicious right away, but it tastes even better if you cover it and let it chill for at least an hour to let the flavors blend a bit.