Remoulade Sauce →

Photo: c. foodblogchef 2019 - Crab Cakes with Remoulade Sauce
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REMOULADE SAUCE
Yield: about 1 cup (16 tablespoons)

Ingredients:
3/4 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar (or 1 tsp. rice wine vinegar + a pinch of dried tarragon)
1/4 teaspoon Tabasco sauce
2 teaspoon ketchup
1 teaspoon sweet pickle relish (or finely chopped dill or cornichon pickles)
2 teaspoons drained tiny capers, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 scallion (white and pale green only), very thinly sliced
Salt and freshly ground black pepper, to taste

Combine ingredients in a bowl. Set aside, covered, in the refrigerator. Extra sauce will keep in the refrigerator for 3-4 days.

"Rémoulade is a condiment invented in France that is usually aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers, and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes).” I prefer the Louisiana-style remoulade for crab cakes and I like a bit of color in my remoulade, hence the small amount of ketchup. I also use sweet pickle relish instead of dill or cornichons. Like any recipe, experiment and make it to suit your own tastes.

Adapted from: https://www.thespruceeats.com/basic-remoulade-sauce-3060568