Louisiana Remoulade

“Perfect for dipping shrimp, vegetables, or serving with a shrimp boil!”

Difficulty

Beginner

Yield

1 and 1/2 cups remoulade

Ingredients

1 cup mayonnaise2 tablespoons Dijon mustard1 tablespoon lemon juice1 tablespoon flat-leaf parsley, finely chopped1 tablespoon Louisiana-style hot sauce2 teaspoons grainy mustard2 garlic, minced2 teaspoons capers, roughly chopped1 teaspoon Worcestershire sauce1 teaspoon mild paprika1 scallion, finely chopped1/8 teaspoon cayenne pepper Salt to taste

Equipment

Measuring cupsMeasuring spoonsBowls, various sizesSpatulaCutting boardChef's knifeDish towelTasting spoons

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Juice the lemon.

Finely chop the parsley.

Mince the garlic.

Roughly chop the capers.

Finely chop the scallion.

In a small bowl, combine the mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, grainy mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, cayenne pepper, and salt to taste. Stir well until everything is evenly mixed.

Let the remoulade sit for at least 1 hour in the refrigerator to allow the flavors to blend. Serve with a shrimp boil or as a dip.