MAKES ABOUT ½ CUP
The rémoulade can be refrigerated for up to 3 days.
½ |
cup mayonnaise |
1½ |
teaspoons sweet pickle relish |
1 |
teaspoon hot sauce |
1 |
teaspoon lemon juice |
1 |
teaspoon minced fresh parsley |
½ |
teaspoon capers, rinsed |
½ |
teaspoon Dijon mustard |
1 |
small garlic clove, minced |
Salt and pepper |
Pulse all ingredients in food processor until well combined but not smooth, about 10 pulses. Season with salt and pepper to taste. Transfer to serving bowl.