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Finger Lickin Remoulade Sauce

Finger Lickin Remoulade Sauce recipe image
This creamy remoulade sauce is a staple of Southern and Cajun cooking, offering a complex balance of tangy, spicy, and herbal notes. Built on a base of smooth mayonnaise and rich hard-boiled egg yolks, it&# 226;ÂÂs brightened with white vinegar and Worcestershire sauce, then layered with the earthy warmth of paprika and the sharp bite of Creole mustard. Fresh parsley and dried chervil add a delicate herbaceous finish, while a dash of hot sauce provides a gentle kick. ItâÂÂs incredibly versatile: use it as a dipping sauce for shrimp, oysters, or fried chicken, or spread it on a lobster roll. The flavors meld beautifully as it chills, making it an ideal make-ahead condiment for potlucks and summer gatherings.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 773.0
Dietary: Gluten-free, Vegetarian
Description
This creamy remoulade sauce is a staple of Southern and Cajun cooking, offering a complex balance of tangy, spicy, and herbal notes. Built on a base of smooth mayonnaise and rich hard-boiled egg yolks, it&# 226;ÂÂs brightened with white vinegar and Worcestershire sauce, then layered with the earthy warmth of paprika and the sharp bite of Creole mustard. Fresh parsley and dried chervil add a delicate herbaceous finish, while a dash of hot sauce provides a gentle kick. ItâÂÂs incredibly versatile: use it as a dipping sauce for shrimp, oysters, or fried chicken, or spread it on a lobster roll. The flavors meld beautifully as it chills, making it an ideal make-ahead condiment for potlucks and summer gatherings.
Ingredients
  • 1 1/2 cup Mayonnaise or salad dressing
  • 2 Hard-cooked egg yolks, mashed
  • 2 tbsp Minced fresh parsley
  • 2 Garlic cloves, minced
  • 1 tbsp Dried Chervil
  • 1 tbsp Paprika
  • 1 1/2 tbsp Creole mustard
  • 2 tbsp White vinegar
  • 1 tbsp Worcestershire sauce
  • 1 dash Hot sauce
Directions
  1. 1
    In a medium mixing bowl, mash the hard-cooked egg yolks with a fork until they form a coarse paste.
  2. 2
    Add the mayonnaise to the egg yolks and whisk vigorously until the mixture is smooth and creamy.
  3. 3
    Stir in the minced garlic, fresh parsley, dried chervil, paprika, and Creole mustard.
  4. 4
    Pour in the white vinegar, Worcestershire sauce, and hot sauce, then whisk until all ingredients are fully incorporated.
  5. 5
    Taste and adjust seasoning if desired, adding more hot sauce for extra heat or vinegar for brightness.
  6. 6
    Cover the bowl tightly with plastic wrap or transfer to an airtight container.
  7. 7
    Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 773.0kcal
% Daily Value *
Total Fat 80.8g125%
Saturated Fat 13.6g68%
Cholesterol 552.6mg185%
Sodium 388.5mg17%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.0g0%
Sugars 1.9g
Protein 9.0g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This sauce keeps well in the refrigerator for up to 1 week. Store in an airtight container.

If you prefer a milder flavor, reduce the amount of hot sauce or omit it entirely.

For a traditional variation, you can add finely chopped pickles (cornichons) or capers.

Ensure all ingredients are at room temperature before mixing for a smoother emulsion.

Keywords: remoulade, cajun, sauce, dipping, mayonnaise, egg yolks, parsley, garlic, mustard, spicy, condiment, seafood, fried chicken, herbs, chervil, paprika, worcestershire, vinegar, hot sauce
Read it online: https://www.chefs-mate.com/recipe/finger-lickin-remoulade-sauce/