Remoulade Sauce a la New Orleans
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salmon
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Recipe by COOKINCOWGIRLS
"Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans."
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1 cup mayonnaise
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1/4 cup chili sauce
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2 tablespoons Creole mustard
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2 tablespoons extra-virgin olive oil
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1 tablespoon Louisiana-style hot sauce, or to taste
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2 tablespoons fresh lemon juice
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1 teaspoon Worcestershire sauce
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4 medium scallions, chopped
Directions:
- Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.
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