Quick Rémoulade
By America's Test KitchenPublished on October 31, 2011
Yield
Serves 24 (Makes about 1 1/2 cups)
Ingredients
1 cup mayonnaise 1 tablespoon whole grain mustard ¼ cup chopped dill pickles 1 scallion, sliced thin1 tablespoon lemon juice ¼ teaspoon cayenne pepper
Before You Begin
This simple sauce can be refrigerated for up to 3 days. It is an excellent accompaniment to the Creole Crab Cakes.
Instructions
- Stir mayonnaise, mustard, pickles, scallion, lemon juice, cayenne, and salt and pepper to taste together in small bowl. Refrigerate until ready to use.
Yield
Serves 24 (Makes about 1 1/2 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
Rémoulade is a traditional Creole accompaniment to all manner of fish dishes. While many versions we found contained a wide range of ingredients, our Quick Rémoulade recipe uses refrigerator staples that took just minutes to pull together. We kept it simple by adding just pickles and scallions to a mayonnaise and whole-grain mustard base. For extra dimension, we added tart lemon juice and fiery cayenne pepper.
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