Remoulade Sauce

In Louisiana, remoulade is a popular sauce for boiled shrimp and other seafood; if you think cocktail sauce is the only game in town, you should definitely give it a try. For a really deluxe shrimp cocktail, serve both. It’s also lovely with crudités.

READ: “Thanksgiving finger foods: 10 recipes for light and lovely pre-feast nibbles”

Traditionally remoulade is made with Creole mustard; if you can’t get your hands on a jar, Dijon will do. If you have homemade mayo (or feel like whipping up a batch), your remoulade will be even better for it; otherwise, commercial mayo is just fine. Feel free to play with the proportions — if you like it spicier, add more Tabasco (or use Crystal hot sauce, if that’s your Louisiana hot sauce preference), or use more or less vinegar for more or less zing. It’s also nice with chopped tarragon swapped in for half of the parsley.

Makes about 1 1/4 cups.

Ingredients

3/4 cup mayonnaise

2 tablespoons Creole or Dijon mustard

2 1/2 teaspoons Worcestershire sauce

3/4 teaspoon Tabasco sauce (or more to taste)

1 tablespoon white wine vinegar

1/4 cup finely chopped celery (about 1 smallish stalk)

2 finely chopped scallions (white and green parts)

1 tablespoon finely chopped cornichons

2 teaspoons drained and finely chopped capers

2 tablespoons finely chopped Italian parsley (or a combo of parsley and tarragon)

Salt

Instructions

1. In a small mixing bowl, combine the mayonnaise, mustard, Worcestershire sauce, Tabasco, vinegar, celery, scallions, cornichons and capers. Taste and adjust seasoning, adding a little salt if necessary, and a little more Tabasco sauce if you like a little more kick.

2. Transfer to a serving bowl and serve with boiled shrimp or crudités.