While technically a French sauce, in reality it’s more of a Cajun and Creole sauce. If you’re not familiar with remoulade, think of it as an alternative to tarter sauce with fish, or to chipotle sauce on a po’boy sandwich. Usually this recipe calls for Tobasco sauce but since I find that stuff to be as disgusting as 57 sauce, I recommend using cayenne pepper instead, or if you really want to go Cajun, use siracha sauce.
Ingredients
- 10 Cornichons sliced & diced (in America they‘re called gerkins)
- 1 cup Mayonnaise
- 2 tsp Capers
- 2 Green onions – coarsely chopped
- 1 TBL Parsley – chopped
- 1 TBL Lemon juice – fresh
- 1 TBL Creole mustard – or whole grain mustard or Dijon
- 0.5 tsp Paprika – your choice which one
- 1 dash Cayenne pepper – or 3 dashes Tabasco
- Salt and pepper to taste
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Using a food processor or blender – combine cornichons, capers, onion, lemon juice, mustard and parsley. Pulse until you have a fine texture.
- Add Mayo, paprika, and cayenne and pulse until evenly blended.
- Salt and pepper to taste.
- Put in an air tight container in the fridge. Best if used within a few hours but will keep in fridge for a few days.
