Remoulade Sauce

Serves:

Serves 6 as a dip

Ingredients

1 Cup of Mayonnaise
1 tablespoon of Dijon mustard
1 tablespoon of fresh lemon juice
1 tablespoon of fresh flat leaf parsley
1 tablespoon of tabasco (I use the smoked chipolte tabasco)
2 teaspoons of whole grain mustard
2 cloves of minces garlic
2 teaspoons of chopped capers
1 teaspoon of Worcestershire sauce
1 teaspoon smoked paprika
2 Spring onions finely chopped
Pinch of salt
Pinch of cayenne pepper

Preparation

Step 1

This recipe is french in origin but this is a Louisiana version which works wonderfully with all fish dishes, burgers or on its own as a complex and spicy dip.

And it couldn't be easier!

Combine all ingredients together and leave in the fridge for at least an hour before serving.