Fish Remoulade

Prep time: 5 min

Cook time: 10 min.

Servings:

Serve this Fish Remoulade as a dipping sauce for fried or grilled fish, shrimp, or crab cakes. It's also great as a spread for fish sandwiches or a topping for seafood salads.

Ingredients

1 cup mayonnaise

2 tbsp Dijon mustard

1 tbsp whole grain mustard

2 tbsp capers, drained and chopped

2 tbsp pickles (such as cornichons), finely chopped

1 tbsp lemon juice

1 tbsp white wine vinegar

2 cloves garlic, minced

1 tbsp fresh parsley, finely chopped

1 tbsp fresh tarragon, finely chopped (optional)

1 tsp paprika

1/2 teaspoon cayenne pepper (optional, for heat)

Salt and pepper to taste

Directions

Combine Ingredients: In a medium bowl, whisk together the mayonnaise, Dijon mustard, whole grain mustard, lemon juice, and white wine vinegar until smooth.

Add Chopped Ingredients: Stir in the capers, pickles, minced garlic, fresh parsley, and fresh tarragon (if using).

Season: Add the paprika, cayenne pepper (if using), salt, and pepper to taste. Mix well to combine.

Chill and Serve: Refrigerate the remoulade sauce for at least 30 minutes before serving to allow the flavors to meld together.

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