Simple Remoulade Sauce

 

2/3 cup/165 ml mayonnaise, homemade or good-quality commercial

1/4 cup/60 ml Dijon mustard

2 green/spring onions, white and tender green parts, chopped

2 T. finely minced fresh flat-leaf parsley

1 tsp fresh lemon juice

1 tsp Worcestershire sauce

1 T. sweet paprika

Dash of hot-pepper sauce

Kosher salt and freshly ground black pepper

 

In a bowl, whisk together the mayonnaise, mustard, green/spring onions, parsley, lemon juice, Worcestershire sauce, paprika, hot-pepper sauce, and salt and pepper to taste until well blended. Taste and adjust the seasoning, if necessary. The sauce will keep, covered in the refrigerator, for up to 1 day. Bring to room temperature before using.