Louisiana Remoulade with Creole Mustard and Capers

What you need

• 225 g (1 cup) mayonnaise
• 3 tbsp Creole mustard, or any coarse, grainy mustard
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp flat-leaf parsley, finely chopped
• 2 cloves garlic
• 2 tsp capers, drained
• 1/2 tsp hot sauce, Louisiana-style, up to 1 tsp for more heat
• 1 tsp Worcestershire sauce
• 1/2 tsp Cajun seasoning
• 1/4 tsp paprika, sweet or smoked
• 1/4 tsp salt, plus more to taste
• 1/8 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Peel the garlic and mince it finely. Sprinkle the salt over it and mash with the flat of the knife into a smooth paste.

2. 2

   Chop the capers and parsley small, so the sauce spoons smoothly with no large pieces.

3. 3

   In a bowl, whisk the mayonnaise with the mustard and lemon juice until smooth.

4. 4

   Stir in the garlic paste, capers, parsley, hot sauce, Worcestershire sauce, Cajun seasoning, paprika and black pepper.

5. 5

   Cover the bowl and chill for at least 1 hour. The garlic and spices need that time to soften into the mayonnaise.

6. 6

   Take the sauce out of the fridge 15 min before serving so it loses its harsh chill.

7. 7

   Taste, then adjust with more salt, lemon juice or hot sauce. The sauce should taste tangy, peppery and pleasantly sharp.

8. 8

   Serve cool, as a dip or spooned over fried or boiled seafood.

Imported from nospoonnecessary.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.