White Remoulade Sauce
This White Remoulade Sauce is creamy and zesty, perfect for elevating your seafood, sandwiches, and salads!
Servings: 4 servings
Ingredients
- 1 cup yellow onion finely chopped
- 1 cup scallions finely chopped
- 1 each lemon zest and juice
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise
Instructions
- Start by finely chopping the yellow onion and scallions. Aim for small, uniform pieces to ensure even distribution of flavor throughout the sauce.
- In a mixing bowl, combine the chopped yellow onion, scallions, lemon zest, lemon juice, Worcestershire sauce, and mayonnaise.
- Using a whisk or spatula, mix the ingredients together until you achieve a smooth and creamy consistency. Make sure there are no lumps from the onions or scallions.
- Give your sauce a taste. You can adjust the acidity by adding more lemon juice or the seasoning by incorporating additional Worcestershire sauce if desired.
- For the best flavor, cover the mixing bowl with plastic wrap and refrigerate the White Remoulade Sauce for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Equipment
- Cutting board and knife
- Mixing Bowl
- Whisk or spatula
- Measuring cups and spoons
- Storage container
Notes
- Store in an airtight container in the refrigerator for up to one week.
- For a lighter option, substitute Greek yogurt for mayonnaise.
- If the sauce is too thick, add a splash of water or more lemon juice to thin it out.