Cajun Remoulade

A creamy Louisiana-style remoulade balances Creole mustard, lemon, paprika, and adjustable hot sauce with crisp little bites of caper, pickle, scallion, and parsley.

36 min

8 2-tbsp servings

Chilled coral remoulade in a small bowl shows finely chopped capers, pickle, scallions, and parsley.

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

Equipment

Medium mixing bowl · Flexible spatula · Measuring spoons · Fine grater

Let the flavor settle

The short covered rest rounds out the garlic and paprika while keeping the caper and pickle texture bright.

Adjust heat gently

Add hot sauce a few drops at a time and taste between additions so the mustard and lemon remain clear.

Prepare and whisk

01. Drain and chop the capers and pickle; slice scallions, chop parsley, and grate garlic so every mix-in is ready before whisking.

02. Whisk mayonnaise, Creole mustard, lemon, hot sauce, Worcestershire, paprika, salt, pepper, and garlic until smooth and evenly coral.

Fold and balance

03. Fold in capers, pickle, scallions, and parsley with a spatula; keep the small pieces intact for texture.

04. Taste a spoonful, then add hot sauce a few drops at a time for heat or lemon for brightness, tasting between additions.

Chill to settle

05. Cover and refrigerate for 20 minutes so the garlic, paprika, mustard, and hot sauce mellow together.

Stir and serve

06. Stir gently from the bottom and taste again; make any final heat or lemon adjustment dropwise so the briny pieces stay distinct.

07. Spoon into a serving bowl and serve chilled as a dip or spread, with fried seafood as an optional pairing.