Description
A creamy, tangy, and slightly spicy Louisiana-style remoulade sauce that pairs perfectly with crab cakes, seafood, sandwiches, or fries.
Ingredients
- ⅔ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped chives
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon zest
- ½ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, chives, Worcestershire sauce, lemon zest, smoked paprika, and cayenne pepper.
- Whisk until smooth and well blended.
- Taste and adjust seasoning with salt and pepper as needed.
- Chill briefly or serve immediately with crab cakes or your preferred seafood.
Notes
- For extra heat, double the cayenne pepper or add hot sauce.
- Fresh herbs like parsley or tarragon can enhance the flavor.
- Swap half the mayo with sour cream or Greek yogurt for a creamier texture.
- Add Creole seasoning or Old Bay for a spiced version.
- Store in the fridge for up to 5 days in an airtight container.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg
