This remoulade sauce is bright, just a wee bit spicy, citrusy, salty, and, quite frankly, makes everything taste better. With an in-your-face punch of lemon zest and the perfect salty bite of capers, this remoulade is the definition of flavor-packed. It’s elegant enough to elevate a delicate fish or seafood dish, but rugged enough to transform a simple slaw, potato salad, pasta salad, or deviled eggs into something truly gourmet. Forget the boring mayo. Once you get a taste of this zesty, savory remoulade, you’ll be putting it on everything.

B.O.B. Bob and I have a favorite restaurant that we love to frequent. It’s part of a chain; however, it’s a small local chain. And each of their restaurants is just a wee bit different. The particular location we adore so much features a ton of seafood. And when it comes to their shrimp roll, y’all, I don’t think there’s a better one out there. The shrimp are always perfectly fried. Tender, mild, succulent, and just totally droolworthy. But it’s the remoulade sauce they use on it, and serve beside it, that’s just the over-the-top, oh my lordy, this is the best thing I’ve ever eaten, stand-out. So, after so many years of saying, over and over again to myself, that I wanted to replicate this remoulade sauce, I finally decided to give it a go. News alert, it didn’t happen. This remoulade recipe, right here, is nowhere near the same. However, it’s so crazy freaking tasty that I just couldn’t help but still share it with y’all. It has a super-lemony flavor and a briney caper bite that’s just gosh-darn fantastic. So much so that I’m excited to add it to just about everything. Deviled eggs, coleslaw, potato salad, and even pasta salad. Get ready to see this remoulade sauce featured often in our upcoming recipes. Because yeah, it’s just that phenomenal.

Ingredients:

• 1/2 Cup Mayonnaise
• 2 Teaspoons Dijon Mustard
• 1 Teaspoon Hot Sauce
• 1/2 Teaspoon Worcestershire Sauce
• 1 Teaspoon Dried Parsley
• 1/2 Teaspoon Paprika
• 1/4 Teaspoon Finely Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Ground Cayenne
• Zest of 1 Lemon
• 2 Teaspoons Non-Pareil Capers, Very Finely Chopped
• 2 Teaspoons Fresh Chives, Finely Chopped

Directions:

1. In a small glass or non-reactive metal bowl, whisk together the mayonnaise, mustard, hot sauce, Worcestershire sauce, parsley, paprika, salt, pepper, garlic powder, and cayenne. Stir well to combine.
2. Add the lemon zest, very finely chopped capers, and chopped chives. Stir well to combine.

Suggestions:

• Pat the capers dry with a few paper towels before use to remove any excess brine.
• You can use this remoulade as a sauce for fish, seafood, or fried or roasted vegetables. It can also be used as a flavorful sandwich spread. You can also use this remoulade in place of mayonnaise for your favorite pasta salads, potato salads, coleslaws, or deviled eggs.
• Refrigerate for at least 4 hours before use, to allow the flavors of this sauce to meld.
• Store this remoulade in an airtight glass container.

Improvements:

• Replace the dried parsley with fresh parsley.
• Not a fan of cayenne? Simply omit it from this recipe.
• Use this remoulade to make these Deviled Eggs with Lemon Caper Remoulade.
• Add a few teaspoons of pickle juice to the remoulade. You can use either dill pickle juice or sweet pickle juice.

Print

Yum

Lemon Caper Remoulade

Ingredients:

• 1/2 Cup Mayonnaise
• 2 Teaspoons Dijon Mustard
• 1 Teaspoon Hot Sauce
• 1/2 Teaspoon Worcestershire Sauce
• 1 Teaspoon Dried Parsley
• 1/2 Teaspoon Paprika
• 1/4 Teaspoon Finely Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Ground Cayenne
• Zest of 1 Lemon
• 2 Teaspoons Non-Pareil Capers, Very Finely Chopped
• 2 Teaspoons Fresh Chives, Finely Chopped

Directions:

1. In a small glass or non-reactive metal bowl, whisk together the mayonnaise, mustard, hot sauce, Worcestershire sauce, parsley, paprika, salt, pepper, garlic powder, and cayenne. Stir well to combine.
2. Add the lemon zest, very finely chopped capers, and chopped chives. Stir well to combine.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com/lemon-caper-remoulade/

PIN THIS RECIPE

Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.

Jerk Seasoned Caribbean Honey Mustard Sauce

Tangy Djion Honey Mustard Dressing with Paprika

Fresh Basil Honey Mustard Salad Dressing

Deviled Eggs with Lemon Caper Remoulade

These flavorful deviled eggs take things to the next level with a zesty, homemade lemon caper remoulade. With a bright punch of lemon zest and the perfect salty bite of capers, these appetizer cuties are about to become the star of every backyard barbecue. And, thanks to a touch of heat, these deviled eggs are anything but ordinary. Finished with a dusting of paprika, a garden-fresh garnish of chives, and a few whole non-pareil capers, these lil’ bites are guaranteed to disappear practically the moment you set them down. CLICK HERE for the recipe.