Remoulade

Source: seed-creole

Ingredients

300 ml mayonnaise
2 tbsp Creole mustard
1 tbsp horseradish, freshly grated
3 tbsp cornichons, finely chopped
2 tbsp capers, chopped
2 tbsp fresh parsley, finely chopped
1 tbsp fresh tarragon, finely chopped
2 cloves garlic, minced
2 fillets anchovy fillets, minced
1 tsp Worcestershire sauce
1 tsp hot sauce
0.5 tsp paprika
1 tbsp lemon juice
to taste tsp sea salt and black pepper

Method

Remoulade

Method

Combine mayonnaise and Creole mustard in a bowl, whisking until well blended. Fold in the grated horseradish, cornichons, capers, parsley, and tarragon, stirring gently to distribute evenly. Add the minced garlic, anchovy fillets, Worcestershire sauce, and hot sauce, mixing thoroughly. Season with paprika, lemon juice, salt, and pepper to taste, adjusting the heat and acidity as desired. Allow the remoulade to chill in the refrigerator for at least one hour to let the flavours meld together. Serve cold with boiled shellfish, fried seafood, or crispy vegetables.

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