Remoulade Sauce a la New Orleans

"Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans."

Ingredients

Method

Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce.

Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper.

Cover, and refrigerate.

Prep 20m | Cook 0m | Ready 20m

Return to Shrimp Recipe

• 1 cup mayonnaise
• 1/4 cup chili sauce
• 2 tablespoons Creole mustard
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Louisiana-style hot sauce, or to taste
• 2 tablespoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 4 medium scallions, chopped

• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped green olives
• 2 tablespoons minced celery
• 1 clove garlic, minced
• 1/2 teaspoon chili powder
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper
• 1 teaspoon capers, chopped (optional)