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Spicy Remoulade Sauce
Created by Art Smith
Oprah.com  | January 01, 2006
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This spicy sauce is the perfect topping for crab or salmon cakes, or any other seafood you might be serving. To cut calories, use reduced-fat mayonnaise and sour cream.

Servings: Serves 4
Ingredients
  • 1 cup mayonnaise
  • 3 tablespoons grainy mustard (such as Creole or moutarde de Meaux)
  • 3 tablespoons sour cream
  • 1 tablespoon seeded and finely chopped green or red bell pepper
  • 1 tablespoon peeled, seeded, and finely chopped cucumber
  • 1 tablespoon minced capers
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon hot red pepper sauce , or more to taste
  • Freshly ground black pepper
Directions
Stir all of the ingredients in a small bowl, using plenty of hot sauce and pepper. Cover and refrigerate for at least 1 hour for the flavors to blend.

The sauce can be prepared up to 3 days ahead, covered and refrigerated.

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