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American, Creole
 Remoulade Sauce Recipe-3122

Photo by: Joseph DeLeo
Comments: 0


Capers and herbs enliven this mayonnaise-based sauce, which will give a snappy edge to fish, seafood, and vegetables.

Yield: Makes about 1 cup


  • ¾ cup homemade or commercial mayonnaise
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced parsley
  • 2 teaspoons finely chopped fresh tarragon or ½ teaspoon dried tarragon
  • 2 tablespoons capers, chopped
  • 1 green onion (white part only), finely chopped
  • 1 clove garlic, minced
  • Salt and white pepper


In a small bowl, stir together the mayonnaise, chives, parsley; tarragon, capers, green onion, and garlic. Season with salt and white pepper to taste. Cover and refrigerate until ready to serve, up to 4 days.

© 2005 Lou Seibert Pappas

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings and includes 1/2 teaspoon of added salt.

75kcal (4%)
4mg (0%)
1mg (2%)
12mcg RAE (0%)
4mg (1%)
164mg (7%)
1g (6%)
8g (13%)
0mg (1%)

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