Super Easy Rémoulade Sauce
Rémoulade, that traditional French and subsequently Louisiana Créole dipping sauce (think New Orleans Shrimp Rémoulade), was originally a garlic-scented mayonnaise with a little extra vinegar or lemon juice. But it can have almost anything savory added, from minced green onion, parsley, pickled relish, roasted peppers, to minced tomato or even horseradish or Dijon mustard.
Here’s a particularly easy version, requiring maybe a minute to make.
The recipe provides sufficient sauce for the condiment for four to six people.
4 tablespoons whole-milk yogurt (or 3 tbsp. fat-free yogurt + 1 tbsp. sour cream)
2 tablespoons mayonnaise
2 tablespoons water
1 teaspoon white wine vinegar or white vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Rub the inside of a mixing bowl well with a halved clove of garlic to season the bowl and the sauce that will be mixed in it. Add the remaining ingredients to the bowl and mix them well until smooth.
Taste, and add a little salt if you wish or vinegar. Let sit for at least ten minutes before serving. Mix again.
Place in a suitable serving bowl for the sauce’s intended use. It can, optionally, be garnished with a little minced parsley or green onion dusted on top.