Meet your new favorite sauce: A tangy, creamy take on remoulade, which features briny pickles, salty capers, and barbecue sauce, which takes the place of hot sauce and Worcestershire (standard ingredients in Louisiana-style remoulade). It pairs particularly well with seafood—think crab cakes, poached shrimp, or crab cakes—but the sauce would be great layered into cold chicken sandwiches, as a dip for steak fries, or heck, why not a juicy grilled steak, too? A jar of this sauce in your fridge can turn any leftovers into a delicious meal.
½ cup mayonnaise
½ cup barbecue sauce
2 tablespoons dill pickle relish
2 tablespoons finely chopped fresh chives
1 tablespoon chopped capers
1 tablespoon coarse-grain Dijon mustard
How to Make It
Stir together all ingredients in a small bowl until combined.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.