Ingredients:

  • 1 cup Full-Fat Mayonnaise
  • 2 tablespoons Creole Mustard (or Dijon)
  • 1 to 2 teaspoons Hot Sauce (e.g., Tabasco or Crystal)
  • 1 tablespoon Prepared Horseradish (Drained)
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Freshly squeezed Lemon Juice
  • 1 small stalk Celery (finely diced)
  • 1 stalk Green Onion (white and light green parts only, finely diced)
  • 2 tablespoons Fresh Flat-leaf Parsley (finely chopped)
  • 1 tablespoon Capers (drained and rinsed)
  • 1 tablespoon Dill Pickle Relish (well-drained)
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Smoked Paprika
  • ¼ teaspoon Freshly ground Black Pepper
  • Pinch of Salt (or to taste)

Instructions:

  1. Finely mince the celery, green onion, parsley, and capers. Ensure all vegetables and pickles are chopped to a very fine dice.
  2. In the mixing bowl, combine the mayonnaise, Creole mustard, hot sauce, horseradish, Worcestershire sauce, and fresh lemon juice. Whisk until completely smooth and uniform in colour.
  3. Gently fold in all the minced flavourings (celery, green onion, parsley, capers, relish) along with the garlic powder, smoked paprika, black pepper, and initial pinch of salt.
  4. Give the mixture a thorough taste test. Adjust the heat, tang, or seasoning (salt/pepper) as required to meet your preference.
  5. Transfer the remoulade to an airtight container and refrigerate for a minimum of 30 minutes to allow the flavours to marry.
  6. Serve chilled alongside fried seafood, crab cakes, or fried green tomatoes.