Sriracha Remoulade
This is my adaptation of Jeff’s remoulade sauce, which is subtlety spicy and tangy. It tastes phenomenal with the crab cakes, and it’s also awesome slathered on sandwiches and burgers.
Ingredients
- 1 cup mayonnaise
- 1 teaspoon red wine vinegar
- 2 teaspoons fresh lime juice
- 1 teaspoon Sriracha
- 1 small garlic clove , grated on microplane or minced finely
- 1 tablespoon finely chopped green onions
- 1 tablespoon finely chopped parsley
- ¼ teaspoon paprika
- Salt and pepper
Instructions
- Mix together all of the ingredients, and season with salt and pepper. Do Ahead: The remoulade can be made up to 2 days in advance.