Quick Rémoulade (Creole Tartar Sauce)
Submitted by chasbo
This vibrant Creole-style rémoulade sauce, a zesty twist on tartar sauce, boasts bold flavors from whole-grain mustard, tangy pickles, and a kick of cayenne. Perfect for crab cakes, shrimp, or any fish dish, it’s a versatile condiment that elevates seafood with its creamy, spicy profile.
YIELD
8 servingsPREP
5 minCOOK
0 minREADY
5 minChef Tips
- Ingredient Prep: Finely chop pickles and scallions to ensure a smooth texture and even flavor distribution. Avoid large chunks, which can overpower bites.
- Spice Level: Cayenne adds a subtle kick. For a milder sauce, reduce to ⅛ teaspoon or omit entirely. For extra heat, add a dash of hot sauce (e.g., Tabasco).
- Mayonnaise Quality: Use high-quality mayonnaise for the best flavor. Homemade mayonnaise can enhance the sauce’s richness if you have time.
- Make Ahead: Preparing the sauce a few hours in advance or the day before allows the flavors to deepen, making it even more delicious.
- Over-seasoning with salt early on can lead to an overly salty sauce, as pickles and mustard already contribute saltiness. Taste and adjust seasoning at the end.
Optional Variations
- Herb-Infused: Add 1 tablespoon of finely chopped fresh parsley or tarragon for a herbaceous note that pairs well with fish.
- Cajun Twist: Replace cayenne with ½ teaspoon Cajun seasoning for a smokier, more complex flavor.
- Sweet Pickle Version: Swap dill pickles for sweet pickles or cornichons for a slightly sweeter rémoulade, balancing the tang.
- Garlic Kick: Add 1 small minced garlic clove for a bolder, savory depth.
Ingredients
Directions
- In a small mixing bowl, combine the mayonnaise, whole-grain mustard, chopped dill pickles, chopped scallion, lemon juice, and cayenne pepper.
- Stir thoroughly until all ingredients are well incorporated.
- Taste and season with salt and black pepper as needed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld (optional but recommended).
- Serve chilled with crab cakes, fried fish, shrimp, or as a dipping sauce. Store in an airtight container in the refrigerator for up to 3 days.
Comments
I've been making my own tartar sauce for years, similar to your recipe. However, I've never used the mustard, and because my family doesn't like chunks of raw onions/scallions, I use onion powder. I also add about 1 TBS dill weed. In the past few years, I've started substituting 2% Plain Greek Yogurt for 1/2 the mayo. Everyone loves this!
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