A cold mayonnaise-based sauce that originated in France, rémoulade is a traditional condiment for crab cakes in New Orleans. You can assemble this version, a quick blend of pantry items, at the last minute or a few hours ahead. Its vivid color and zesty flavor make it the best choice for accompanying delicate chilled foods such as poached chicken, white fish, and, of course, crab cakes.
Recipe information
Yield
makes 3/4 cup
Ingredients
1/4 cup ketchup
3 tablespoons sour cream
2 tablespoons Basic Mayonnaise (page 234) or any all-natural mayonnaise
2 tablespoons whole-grain mustard
1 1/2 tablespoons capers, drained
1 tablespoon peeled and grated fresh horseradish or creamy store-bought prepared horseradish
4 to 6 dashes Tabasco or other hot sauce
Kosher salt and freshly ground black pepper to taste
Preparation
In a small bowl, briskly whisk together the ketchup, sour cream, mayonnaise, mustard, capers, horseradish, hot sauce, salt, and pepper with a fork to combine thoroughly. Cover and refrigerate until ready to use, up to 1 day ahead.
