Ingredients for Creole Remoulade Sauce
- 1 cup mayonnaise
- Red Onion
- 2 tablespoons chopped scallions
- Fresh Parsley
- Fresh Tarragon
- 1 tablespoon capers (drained)
- Dill Pickle
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ teaspoon hot sauce
- Dijon Mustard
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How to Make Creole Remoulade Sauce
- Combine 1 cup mayonnaise, ¼ cup finely chopped yellow onion, 2 tablespoons chopped scallions, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon capers (drained), 2 tablespoons finely chopped dill pickles, 2 tablespoons lemon juice, 1 teaspoon salt, ½ teaspoon hot sauce, and 1 teaspoon Dijon mustard in a food processor fitted with a metal blade.
- Pulse until the mixture is well combined but still slightly chunky. Do not over-process.
- For a lower-fat version: Substitute ½ cup mayonnaise with ½ cup plain nonfat Greek yogurt.
- For extra heat: Add ⅛ cup drained prepared horseradish.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
11g
Fat
8g
Carbs
3g
