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Remoulade
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Ingredients
- 2 tablespoons Dijon mustard
- 1 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Italian parsley, finely chopped
- 1 tablespoon Louisiana-style hot sauce
- 2 teaspoons Creole mustard
- 2 cloves garlic, peeled and minced
- 2 teaspoons capers, roughly chopped
- 4 cornichons, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mild paprika
- 1 scallion, finely chopped
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
Instructions
- In a small bowl, mix together the remoulade ingredients and let sit for 1 hour for flavors to combine, then cover and refrigerate.
Michael Aaron Gardiner
Michael Gardiner is the author of Modern Kosher: Global Flavors, New Traditions (Rizzoli, 2020) and Cali-Baja Cuisine: Ensenada Aguachiles, Tijuana Taco Stands and San Diego Cali Burritos (Rizzoli, September 2023). He is a regular food feature writer for Edible San Diego and The San Diego Union-Tribune, contributing editor for The Cook’s Cook, and freelanced for Tasting Table,Thrillist, and other publications. Gardiner was the long-time weekly restaurant reviewer for San Diego CityBeat before its closure in 2020. Gardiner has won San Diego Press Club awards every year since 2018.
