French Rémoulade
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A classic French rémoulade sauce made with mayonnaise, mustard, hot sauce, capers, and fresh herbs. Perfect for fried seafood, chicken, or as a sandwich spread.
Ingredients
- 828 ml mayonnaise, such as Duke's or Best Foods
- 14.8 ml creole or country Dijon mustard
- 14.8 ml Texas Pete or Crystal hot sauce
- 1 medium red onion finely diced
- 1 rib celery finely diced
- 59.1 ml capers rinsed and chopped
- 59.1 ml fresh flat-leaf parsley chopped
- 1 scallion, white and green parts thinly sliced
- Kosher salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 3 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 74.2 mg
- Iron: 1.41 mg
- Magnesium: 34.6 mg
- Phosphorus: 33.8 mg
- Potassium: 317 mg
- Zinc: 0.35 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 828 ml mayonnaise, such as Duke's or Best Foods
- 14.8 ml creole or country Dijon mustard
- 14.8 ml Texas Pete or Crystal hot sauce
- Kosher salt
- freshly ground black pepper
Prepare
- 1 medium red onion, finely diced
- 1 rib celery, finely diced
- 59.1 ml capers, rinsed and chopped
- Chop 59.1 ml fresh flat-leaf parsley
- 1 scallion, white and green parts, thinly sliced
Let's Cook
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Step 1.
In a large bowl, combine 3½ cups mayonnaise, 1 tablespoon creole or country Dijon mustard, 1 tablespoon Texas Pete or Crystal hot sauce, 1 cup finely diced red onion, ½ cup finely diced celery, ¼ cup rinsed and chopped capers, ¼ cup chopped fresh flat-leaf parsley, and 1 thinly sliced scallion (white and green parts).
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Step 2.
Season the mixture to taste with kosher salt and freshly ground black pepper, stirring until well combined.
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Step 3.
Transfer the rémoulade to a lidded glass jar and refrigerate; it will keep for up to 2 weeks.