Remoulade Sauce

By JimMac

Good with fish and shellfish. Can be used in place of tartar sauce

Ingredients

• 1/3 cup chopped fresh parsley leaves
• 1/3 cup chopped green onions, white and green parts
• 1/4 cup capers, with juice (partially crush the capers)
• 1 clove garlic, minced
• 1 cup mayonnaise
• 2 Tablespoons ketchup (optional)
• 2 teaspoons horseradish
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon or coarse ground mustard
• 1 Tablespoon sweet paprika

Details

Adapted from goodhousekeeping.com

Preparation

Step 1

Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.