Target: 6 × 4 inches · landscape

Cajun Remoulade

36 min · 8 2-tbsp servings

Ingredients

□ 3/4 cup mayonnaise

□ 2 tbsp Creole mustard

□ 1 tbsp fresh lemon juice, plus more to taste

□ 1 tsp Louisiana-style hot sauce, plus more to taste

□ 1 tsp Worcestershire sauce

□ 1 tsp sweet paprika

□ 1/4 tsp kosher salt

□ 1/8 tsp freshly ground black pepper

□ 1 small garlic clove, finely grated

□ 1 tbsp capers, drained and finely chopped

□ 2 tbsp dill pickle, finely chopped

□ 2 tbsp scallions, thinly sliced

□ 1 tbsp flat-leaf parsley, finely chopped

Directions

1. Chop capers, pickle, scallions, and parsley; grate the garlic. Whisk mayonnaise, mustard, lemon, hot sauce, Worcestershire, paprika, salt, and pepper smooth.

2. Fold in the chopped mix-ins. Taste, then add hot sauce for more heat or lemon for a brighter edge, a little at a time.

3. Cover and chill for 20 minutes so the seasonings settle into the creamy base.

4. Stir gently, taste again, and serve chilled in a bowl as a dip or spread.

Cook’s note: Fold gently to keep the pickle and caper pieces distinct in the creamy sauce.