Remoulade Sauce

Ingredients

• 1 C mayonnaise
• 4 tbs Creole mustard
• 1 tbs ketchup
• 1 tbs Dijon mustard
• 2 tbs fresh lemon juice
• 1-2 cloves garlic, minced
• 2 tbs capers, finely chopped
• 2 tbs cornichons or dill pickles, finely chopped
• 1 tbs fresh parsley, finely chopped
• 1 tbs fresh chives, finely chopped
• 1 tbs prepared horseradish
• ½ tsp Worcestershire sauce
• 1-2 tsp Tabasco
• 1 tsp paprika (smoked or regular)
• 1 tsp Cajun seasoning
• 1 tsp Old Bay seasoning
• ½ tsp sugar, or more to taste
• Salt, if needed, and black pepper to taste

Directions

1. Mix: Combine all ingredients and mix well, adjusting to taste. Add more sugar or Tabasco, if desired, but additional salt is often unnecessary.
2. Optional Blend: For a smoother texture, pulse everything in a small food processor until evenly incorporated, scraping down the sides as needed.
3. Chill or Use: Use immediately or refrigerate; the sauce will thicken slightly as it chills.
4. Store: Keep refrigerated in an airtight container for 1-2 weeks.

Chef's Notes

• A classic South Louisiana sauce

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