Remoulade Sauce
Sauces & Condiments | 30 Minutes or Less | Other
START TO FINISH: under 5 minutes
Cooking Notes
Sweet pickle relish is sold alongside other pickles. It is sometimes called sweet salad cubes. If you can't find it, substitute 2 finely chopped sweet gherkins.
Remoulade Sauce
2 green onions (for 2 tablespoons chopped)
1 clove fresh garlic
¼ cup mayonnaise
1 tablespoon grainy Dijon-style mustard
1 tablespoon sweet pickle relish*
¼ teaspoon cayenne pepper
Chop green onions, including enough tender green tops to make 2 tablespoons. Place in a small serving bowl. Peel garlic and finely mince. (You may use a garlic press.) Add to dish. Add mayonnaise, mustard, pickle relish, and cayenne pepper. Serve at once or cover and refrigerate until ready to serve, up to 3 days.
Remoulade Sauce
Remoulade is a French mayonnaise sauce that’s usually served as a condiment with cold meat and seafood. A traditional recipe would include capers and anchovies, but those ingredients are pricey, and we don’t think you’ll miss them.
Remoulade Sauce
Approximate Values Per Tablespoon: 57 calories (89% from fat), 6 g fat (1 g saturated), 2.5 mg cholesterol, trace amount protein, 1 g carbohydrates, trace amount dietary fiber, 101 mg sodium
Comments
From Beverly Mills - July 20, 2010
This sounds great Michael! I’m going to try it. Do you think it would work with fat-free mayo?
From michelle moore - July 20, 2010
would this sauce be good for salmon burgers? can you suggest any other sauce for salmon burgers? the simpler the better. thanks!
From Beverly Mills - July 20, 2010
Yes, this would be just delicious with salmon burgers. (We have a good recipe for them in our Cheap. Fast. Good! cookbook.)
Also, here’s another quick idea:
½ cup bottled (low-fat) Thousand Island salad dressing
1 lime
Grate the zest from half of the lime, and reserve it. Cut the lime in half, and set aside. Pour the salad dressing into a small bowl. Squeeze the juice of the zested half of the lime into the bowl with the salad dressing. Add the grated zest and stir to mix well. Serve over fish or salmon burgers!
From michelle moore - July 22, 2010
thanks for the sauce tips for my salmon burgers! i’ll give them a try and let you know how they work out.
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Our Remoulade Sauce isn't quite classic, but it's easy and delicious. Whether you're using it to top poached salmon or as a sauce for shrimp cocktail, you're going to love it.
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From Michael-Leonard - July 20, 2010
I have a similar sauce I make and keep in the frigde that I call “M&M Mix (Doors recipe)”
5 parts low fat mayo
1 part Dijon-style mustard
garlic
lemon juice
(amounts to taste and proportion of m&m)
I use it almost anyplace I would normally use mayonaisse.
Enjoy!