Super Easy Rémoulade Sauce

 

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.

I use various rémoulades for catering to accompany crab cakes, potato cutlets, and herb-roasted potatoes and sweet potatoes. At home, we serve it as a dip for artichoke leaves and hearts, and with grilled or fried asparagus. At family Easter dinner this year I made a rémoulade to dress the roasted root vegetables. But people topped their cold herb-roasted pork tenderloin slices with it too, and my daughter Anna asked me to make more of the “pork sauce” for a catering client. Ah well! It’s a useful sauce. And easy!!!

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.

 1 clove garlic

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.