Description
You only need 7 ingredients to make this easy remoulade Asian-style recipe! Creamy and tangy, with a spicy kick, it’s the perfect dipping sauce or condiment to any burger.
Ingredients
Units
Scale
- 1 cup Japanese Mayo (See Notes 1 for Substitutes)
- 2 Tbsp rice wine vinegar (See Notes 2 for Substitutes)
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 Tbsp chili garlic sauce (See Notes 3 for Substitutes)
- 3 green onion whites, chopped (See Notes 4 for Substitutes)
- Salt to taste (this may be optional)
Instructions
- Mix all ingredients (minus salt) together.
- Taste and add salt, if needed.
- Set in the fridge until ready to use (at least 15 minutes).
Equipment
All-Clad Stainless Steel Whisk
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Mora Ceramics: Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (Vanilla White)
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U-Taste Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant (Teal/Aqua Sky)
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Substitutions
- Japanese Mayo: 1:1 regular mayonnaise; plus 1 Tablespoon of sugar and ½ teaspoon extra rice wine vinegar
- Rice Wine Vinegar: 1:1 apple cider vinegar
- Chili Garlic Sauce: 1:1 Sriracha Sauce
- Green Onion Whites: 1 whole green onion (chopped); ½ of a shallot chopped; ⅛ teaspoon of onion powder
Storage Details
This Asian Remoulade Sauce will last 5 to 7 days in a food storage jar or other food-safe container. I do not recommend freezing this sauce since it is mayonnaise-based.
- Prep Time: 5 minutes
- set time: 15
- Cook Time: 0 minutes
- Category: Dressings, Sauce, dips
- Method: one bowl
- Cuisine: Asian-American
Nutrition
- Serving Size: 2 Tablespoons
- Calories: 208.23kcal
- Sugar: 0.51g
- Sodium: 304.62mg
- Saturated Fat: 3.07g
- Unsaturated Fat: 0.47g
- Trans Fat: 0g
- Carbohydrates: 0.81g
- Fiber: 0.15g
- Protein: 0.17g
- Cholesterol: 39.9mg
