Description
This classic remoulade sauce is the perfect creamy, tangy, and slightly spicy accompaniment to crab cakes. Made with mayonnaise, mustard, capers, and spices, it enhances the delicate flavor of the crab while adding a zesty kick.
Ingredients
Scale
- 1 cup mayonnaise (or substitute with Greek yogurt for a lighter option)
- 2 tablespoons Dijon mustard (or stone-ground mustard)
- 2 tablespoons sweet pickle relish (or chopped dill pickles)
- 1 tablespoon capers, drained and chopped
- 1 tablespoon fresh parsley, chopped (or substitute with dried parsley or chives)
- 1 tablespoon lemon juice (or lime juice)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
- Salt and black pepper to taste
Instructions
- Combine Ingredients: In a medium bowl, whisk together the mayonnaise, Dijon mustard, pickle relish, capers, parsley, lemon juice, paprika, garlic powder, cayenne pepper (if using), salt, and black pepper.
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Taste and Adjust: Before serving, adjust seasonings as needed. Add more lemon juice for tang or cayenne for heat.
Notes
- For a more intense flavor, let the sauce chill for at least one hour.
- Add a pinch of red pepper flakes for extra spice.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Method: Mixing
- Cuisine: French, American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 kcal
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Carbohydrates: 2 g
- Protein: 1 g
Keywords: remoulade sauce, crab cake sauce, seafood sauce, creamy sauce, spicy remoulade