Until now, I don't think I ever made a remoulade the same way twice—I always started with mayo and added the rest of the ingredients until I had something that tasted good. Remoulade originated in France in a combination most closely resembling tarter sauce, bringing together mayo, herbs, pickles, and capers. Of course, in the American spirit, we took this sauce, amped it up, and made it something all our own.
Louisiana remoulade starts with a mayo base as well, but then adds ingredient after ingredient to form a reddish complex sauce that's creamy, tart, and spicy. Traditionally served with seafood—great with shrimp, crab cakes, and fried fish fillets—my absolute favorite thing would be fried dill pickles. Those salty, sour crunchy chips are a perfect pairing in my book.
About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon Louisiana-style hot sauce
- 2 teaspoons whole-grain mustard
- 2 cloves garlic, minced
- 2 teaspoons capers, roughly chopped
- 1 teaspoon worcestershire sauce
- 1 teaspoon mild paprika
- 1 scallion, finely chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.