Jennifer Causey

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.

How to Make It

Step 1

Stir together all ingredients in a small bowl until combined.

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