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By | October 31, 2017

Ingredients

  • 2 tablespoons Dijon mustard
  • 1 cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Italian parsley, finely chopped
  • 1 tablespoon Louisiana-style hot sauce
  • 2 teaspoons Creole mustard
  • 2 cloves garlic, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons capers, roughly chopped
  • 4 cornichons, chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon mild paprika
  • 1 scallion, finely chopped
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon cayenne pepper

Instructions

Make the Remoulade:  In a small bowl, mix together the remoulade ingredients and let sit for 1 hour for flavors to combine, then cover and refrigerate.

Ingredients

  • 2 tablespoons Dijon mustard
  • 1 cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Italian parsley, finely chopped
  • 1 tablespoon Louisiana-style hot sauce
  • 2 teaspoons Creole mustard
  • 2 cloves garlic, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons capers, roughly chopped
  • 4 cornichons, chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon mild paprika
  • 1 scallion, finely chopped
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon cayenne pepper
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