Name: Rémoulade
Total time: 5 min
Ingredients: 2 cups mayonnaise; 6 tablespoons Creole or Dijon mustard; 1/4 cup finely chopped parsley; 1/4 cup finely chopped scallions; 1/4 cup prepared or finely grated horseradish; 2 garlic cloves, finely grated or pounded; 2 teaspoons hot sauce; 2 teaspoons lemon juice, plus more as needed; 1/2 teaspoon cayenne-pepper powder; 1 teaspoon paprika

This tangy, well-spiced sauce starts with mayonnaise and ends with a horseradish kick. It comes together quickly and is the ideal accompaniment to <a href="https://cooking.nytimes.com/recipes/1019530-cajun-shrimp-boil">Jared Austin’s Cajun shrimp boil</a>. It’s also pretty tasty served with steamed or fried fish, crab cakes or fritto misto. A full batch of this recipe makes enough sauce for a 12-person seafood boil, so for everyday home cooking, make half a batch.

Rémoulade

mayonnaise

mustard

parsley

scallions

horseradish

garlic cloves,

hot sauce

lemon juice,

cayenne-pepper powder

paprika

Place all ingredients in a medium bowl, and stir to combine. Taste, and adjust seasoning with lemon juice and salt as needed. Cover, and refrigerate sauce until serving. Any remaining sauce can be covered and refrigerated for up to 3 days.

Rémoulade

Total: 5 minutes

Servings: 2

Cost: $9.77 /serving

Author : Samin Nosrat

Ingredients

Instructions

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