Think of rémoulade as a fancy pants version of tartar sauce. Use it on po’ boys, fish and chips, shrimp, and crab cakes. It is also yummy as a dip for French fries and onion rings.
Makes about 1 cup
3/4 cup mayonnaise
1/4 cup small dice hot dill pickles
3 tablespoons minced fresh parsley
1 teaspoon minced fresh dill
1 teaspoon minced fresh or freeze-dried chives
1/2 teaspoon pickle juice (from the jar of hot dill pickles)
2 tablespoons Frank’s® RedHot® Original Cayenne Pepper Sauce
1 shallot, minced
1 serrano pepper
1/4 teaspoon ground hot paprika
1/4 teaspoon dry mustard
1 Combine all the ingredients in a small bowl and stir to evenly distribute. Refrigerate 1/2 hour before serving.