Classic Remoulade Sauce
This is the Louisiana-style remoulade, the pinkish, peppery one that goes on crab cakes and shrimp po’boys, not the pale French version that’s closer to tartar sauce. The color comes from a surprising amount of paprika, a full tablespoon, plus a little ketchup and tomato paste. I thought that much paprika would taste dusty. It doesn’t, as long as you give it time.
That’s really the only rule. Blend everything, then let it sit in the fridge for at least two hours so the paprika dissolves into the mayo and the garlic softens. Straight out of the food processor it tastes a bit raw and grainy. After the rest, it’s smooth and tangy, with a slow heat from the hot sauce. It keeps for a week, and it’s what I reach for whenever there’s fried fish on the table.
Ingredients
Equipment
Method
- Finely chop the scallion greens and parsley, mince the celery and garlic, and drain the capers.1/2 cup scallions, 2 tablespoons fresh flat-leaf parsley, 2 tablespoons capers, 2 tablespoons celery, 1 1/2 teaspoons garlic
- Put the mayonnaise, sour cream and olive oil in the bowl of a food processor.1 cup mayonnaise, 1/4 cup sour cream, 1/4 cup olive oil
- Add the mustard, ketchup, tomato paste, paprika, hot sauce, lemon juice, salt and pepper, followed by the chopped aromatics.2 tablespoons Creole or whole-grain mustard, 3 tablespoons ketchup, 1 tablespoon tomato paste, 1 tablespoon sweet paprika, 1 teaspoon Louisiana-style hot sauce, 1/4 cup fresh lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Pulse until everything is well combined and the sauce is an even pinkish orange, scraping down the sides once or twice. Leave it slightly textured rather than completely smooth.
- Transfer to a container, cover and refrigerate for at least 2 hours so the paprika dissolves and the flavors come together. Stir before serving, and keep leftovers in the fridge for up to a week.
this is the real deal, tastes like the stuff at my favorite seafood shack. made it for crab cakes and had to make more
letting it sit the 2 hrs is key, it was kinda grainy at first and then perfect. i added extra hot sauce
good on fried catfish. a little too much lemon for my taste so next time ill use 3 tbsp