We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
20 minutes
20 minutes
- 1 cup mayonnaise
- 0.25 cup chili sauce
- 2 tablespoons Creole mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Louisiana-style hot sauce, or to taste
- 1 teaspoon Worcestershire sauce
- 4 medium scallions, chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped green olives
- 2 tablespoons minced celery
- 1 teaspoon capers, chopped
- 1 clove garlic, minced
- 1 teaspoon salt, or to taste
- 0.5 teaspoon chili powder
- 0.5 teaspoon ground black pepper
- Combine mayonnaise, chili sauce, mustard, olive oil, lemon juice, hot sauce, and Worcestershire sauce in a medium bowl. Add scallions, parsley, olives, celery, capers, and garlic. Season with salt, chili powder, and black pepper to taste.
- Chill in the refrigerator before serving.
Similar Recipes
- 50min
Chef John's Fried Green Tomatoes
Crispy fried green tomatoes with zesty remoulade sauce - a tangy and irresistible Southern classic.
- 75min
Cajun Spice Chicken Wings with Remoulade Sauce
Chef John's easy New Orleans-style Buffalo chicken wings: Crispy, spicy, and no messy deep frying! Dip in cold, creamy sauce for a perfect contrast of textures and flavors.
- 35min
Crab fritters with remoulade sauce
Curtis Stone's delicious crab cakes paired with a creamy remoulade sauce make for a winning combination.
- 40min
Spicy Remoulade Sauce
Creamy remoulade with a tangy twist of capers, pickle juice, and hot sauce. Lightened up with non-fat Greek yogurt for a healthier option.
- 40min
Crab Cakes with Remoulade Sauce
Create golden, crispy crab cakes in a skillet, paired with a zesty New Orleans-inspired remoulade sauce.