There are a million versions of Remoulade sauce. It is essentially a jazzed up version of tartare sauce. The original being invented in France, it has taken a life all of its own and that's what makes it fabulous.
We all have our own favourite versions and there's no right or wrong way to do it. You just taste as you go - a little bit of this & a little bit of that (isn't that a song?) But I think the one thing we can all agree on is that when it comes to mayonnaise based sauces and dips, this ones a keeper.
It is particularly good with fried seafood like deep fried oysters, on sandwiches and subs. I keep a jar on the ready in my refrigerator for those days when all rational thought has fled my mind and nothing seems to make sense for dinner. It's on those evenings that a little Remoulade goes a looonnggg way.......
All you do is get a mixing bowl and to it add -
1/2 cup store bought mayonnaise
3 tbs tomato ketchup
1-1/2 tbs unsweetened dill relish
2-1/2 tbs finely chopped onion
3/4 tsp sriracha chilli sauce or 1/2 tsp tabasco
1 tsp Dijon mustard
1 tbs lemon juice
1/2 tbs sugar
1/2 tsp capers (optional)
Using a whisk, mix thoroughly till all the ingredients are well blended. Taste and adjust seasonings. Refrigerate for at least an hour till ready to serve.
Enjoy with mini crabcakes or deep fried oysters or seafood subs and sandwiches.