Ingredients:

  • 1 cup (240g) high-quality mayonnaise
  • 2 tbsp (30g) Creole mustard
  • 1 tbsp (15g) prepared horseradish
  • 2 cloves (6g) garlic, finely minced into a paste
  • 1 tbsp (15g) fresh flat-leaf parsley, finely chopped
  • 1 tbsp (15g) scallions (green parts only), thinly sliced
  • 1 tbsp (15g) capers, drained and minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) Worcestershire sauce
  • 1 tsp (5ml) Louisiana-style hot sauce
  • 1.5 tsp (4g) smoked paprika
  • 1/2 tsp (1g) cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Prepare the aromatics. Mince the 2 cloves (6g) of garlic, 1 tbsp (15g) of capers, 1 tbsp (15g) of parsley, and 1 tbsp (15g) of scallions as finely as possible. Note: Turning the garlic into a paste prevents anyone from biting into a raw chunk of garlic.
  2. Build the base. In your glass bowl, whisk together 1 cup (240g) of mayonnaise, 2 tbsp (30g) of Creole mustard, and 1 tbsp (15g) of prepared horseradish.
  3. Incorporate liquids. Add 1 tbsp (15ml) of fresh lemon juice, 1 tsp (5ml) of Worcestershire sauce, and 1 tsp (5ml) of hot sauce. Whisk until the mixture is glossy and smooth.
  4. Add the greenery. Fold in your minced garlic paste, parsley, scallions, and capers.
  5. Season with spices. Stir in 1.5 tsp (4g) of smoked paprika and 1/2 tsp (1g) of cayenne pepper. Note: Adding dry spices after the liquids helps prevent them from clumping together.
  6. Color check. Continue whisking until the sauce turns a consistent, pale orange pink.
  7. Final seasoning. Add 1/4 tsp salt and 1/4 tsp cracked black pepper. Note: Go light on the salt initially, as the capers and mustard already provide quite a bit.
  8. The hydration rest. Cover the bowl tightly with plastic wrap or transfer to a jar.
  9. Chill time. Place in the refrigerator for 30 minutes. Wait for the spices to fully hydrate.
  10. Taste and adjust. Give it one final stir before serving. If it’s too thick, a teaspoon of water or more lemon juice can loosen it up. If you are serving this alongside something like [Garlic Butter Shrimp](https://fooderpoint.com/recipes/garlic-butter-shrimp-in-10-mins/), you’ll notice how the cool creaminess of the sauce provides a brilliant contrast to the warm, buttery seafood. The lemon juice in the remoulade echoes the citrus in the shrimp, creating a very cohesive meal.