Prep 10 mins
Cook 0 mins
A French Caribbean-inspired tartar sauce that enhances any seafood and makes a great sandwich topping. This sauce goes particularly well with Cajun Seafood Cakes Cajun Seafood Cakes. This Creole sauce is also well-paired with chilled shrimp, crayfish, lobster, and grilled calamari. Try it as a dressing for a seafood salad, too. Makes 1 3/4 cups; serving size is per 1/4 cup. Found in, "The Whole Foods Market Cookbook."
- 1 cup mayonnaise
- 1⁄2 small red onion, roughly chopped
- 2 scallions, roughly chopped
- 3 sprigs fresh parsley
- 3 sprigs fresh tarragon (or 2 tsp dried tarragon)
- 1⁄8 cup capers, well drained
- 1⁄4 cup dill pickle, drained and roughly chopped (or use bottled dill relish)
- 1 1⁄2 tablespoons lemon juice
- 1 teaspoon salt
- 1⁄2 teaspoon hot sauce
- 1 teaspoon Dijon mustard
- Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is well combined but retains some chunkiness.
- For a lower fat content, reduce the mayonnaise to 1/2 cup and 1/2 cup low-fat plain yogurt. For a spicier version, add 1/8 cup drained horseradish.
I made this Remoulade Sauce to accompany Shrimp-Eggplant Beignets With Remoulade Sauce 85089. This was an excellent remoulade sauce, although I think I would cut back a little on the tarragon next time. I loved the capers in the recipe...they added a really nice touch. Very enjoyable sauce....I think it would be wonderful on a fried fish sandwich! I'll try that tomorrow....made for ZWT5. Thanks for posting!