30 Second Remoulade Sauce
Master the art of French/Cajun remoulade sauce with my 30 second recipe!
Servings: 2 cups
Ingredients
- 1 cup mayonnaise
- 4 Tbsp brown mustard
- 2 Tbsp fresh lemon juice
- 1-2 cloves garlic, minced
- 2 Tbsp capers, finely chopped
- 2 Tbsp cornichons or dill pickles, finely chopped
- 1 Tbsp fresh parsley, finely chopped
- 1 Tbsp fresh chives, finely chopped
- 1 Tbsp prepared horseradish
- 1-2 tsp Tabasco
- 1 tsp paprika (smoked or regular)
- 1 tsp Cajun seasoning (adjust to your spice preference)
- 1/2 tsp sugar, or more to taste
- Salt, if needed, and black pepper to taste
Instructions
- Mix everything together really well, and then taste to adjust it in any way. I sometimes add a bit more sugar, or a bit more Tabasco. Normally I don't need to add any salt at all.
- If you'd like to make this in a small food processor there is no need to pre-chop any of the ingredients, just load them into the machine and pulse until you reach your desired consistency. Scrape down the sides of the bowl to make sure everything gets evenly incorporated.
- The sauce can be used right away, or chilled. It will thicken up a bit as it chills. Homemade remoulade sauce will last from 1-2 weeks, properly stored in an airtight container in the refrigerator.
Nutrition
Serving: 1 Tbsp · Calories: 50 kcal · Carbohydrates: 0.4 g · Protein: 0.2 g · Fat: 5 g · Saturated Fat: 1 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 1 g · Trans Fat: 0.01 g · Cholesterol: 3 mg · Sodium: 75 mg · Potassium: 10 mg · Fiber: 0.1 g · Sugar: 0.2 g · Vitamin A: 84 IU · Vitamin C: 1 mg · Calcium: 2 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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