Remoulade Sauce for Crab Cakes & Beyond
Make this classic sauce for crab cakes with French origins in just a few minutes. Remoulade sauce is also compatible with fried fish, fried oysters, fried shrimp, calmari, beer battered soft shell crab... Fresh, zingy and fast work.
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Servings: 6 servings
Ingredients
- 1 cup mayonnaise
- 2 tablespoon Dijon mustard
- ¼ cup shallots finely diced
- 2 tablespoon pickles finely diced
- 1 tablespoon capers
- 1 tablespoon parsley finely chopped
- 1 tablespoon chives finely chopped
- 1 tablespoon white vinegar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground black pepper or to taste
Instructions
- In a mixing bowl place the mayonnaise, Dijon mustard, finely diced shallots and finely diced pickles. Add the capers, finely chopped parsley and chives. Follow with the white vinegar and the Worcestershire sauce. Season with the salt and pepper.
- Gently mix to combine all the ingredients until you reach a thick consistency. Taste and adjust seasoning if needed. Serve right away or store refrigerated and covered with plastic wrap until you make your crab cakes.
Notes
You can use whole grain mustard in place of the Dijon or a tarragon flavored mustard. You can also add tarragon, dill, chervil, or summer savory to the herb mix. You can substitute the diced pickles with sweet relish.
Although not ideal, you may use red onion insted of shallots.
If you want to add heat consider hot sauce, cayenne pepper, more black pepper.
Nutrition
Serving: 3tablespoon
