Spicy Remoulade Sauce
Created by Art Smith

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.

Ingredients:
Serves 4

  • 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
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.