Remoulade Sauce

Remoulade is a French sauce that loosely resembles Thousand Island dressing. In the United States, it's often served with Southern classics like crab cakes, fried green tomatoes, Po'boys, and other fried favorites.

Course Pantry

Cuisine American

Prep Time 5

Cook Time 1

Total Time 6

Servings servings (2 tablespoons each)

Calories 133kcal

Author Meggan Hill

Ingredients

1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon lemon juice
1 tablespoon Dijon Mustard
1 teaspoon anchovy paste or 3 fillets, minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Salt and ground white pepper to taste
Tabasco sauce to taste (see note 1)
Worcestershire sauce to taste (see note 2)
1/4 cup minced fresh parsley

US Customary - Metric

Instructions

In a medium bowl, whisk together mayonnaise, ketchup, lemon juice, mustard, anchovy paste, garlic powder, onion powder, and cayenne pepper. Add salt, pepper, tabasco, and Worcestershire sauce to taste.
Fold in parsley. Cover and chill until serving time, up to four days in the refrigerator in an airtight container.

Notes

Tabasco: For a spicer sauce, add extra tabasco and cayenne pepper.
Worcestershire: You get plenty of umami oomph from the anchovy paste, so taste the sauce before adding more Worcestershire.

Nutrition