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3 cups
Easy
By Peter Sherman and Stephanie Banyas
Published 2019
This New Orleans–style rémoulade is piquant thanks to a good dose of hot sauce, and is most often served with fried food and grilled seafood. It is also good slathered on a BLT or burger or as a dipping sauce for Kentucky Fried Bacon or Tempura Bacon.
Whisk together the mayonnaise, mustard, Tabasco sauce, Worcestershire sauce, and garlic in a medium bowl until smooth. Fold in the onion and capers and season with salt and pepper to taste.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep, tightly covered in the refrigerator, for up to 5 days.