· By Tony Balestreri
White Remoulade Sauce
This ain’t your average remoulade.
It’s creamy, punchy, and laced with that signature Banger heat — where tangy meets smoky and bold doesn’t ask for permission. Think zesty lemon, crisp herbs, and a whisper of garlic, all riding shotgun with that deep, savory swagger only Banger seasoning can bring. It’s the sauce that shows up overdressed to the BBQ and still steals the show. Slather it, dunk it, drizzle it — just don’t waste a drop.
Ingredients
- 1 Cup (230g) Mayo
- 3 Tbsp (24g) Diced Shallot
- 1/2 Tbsp (6g) Wheres-your-sister-sauce
- 4 Cloves (15g) Microplaned or Minced Garlic
- 1 Tbsp (20g) All Season Banger Seasoning
- 2 Tbsp Chopped Parsley
- 2 Tbsp (14g) Chipped Dill Pickle
- 1/2 Lemon (20g) Juice
- 1/2 Lemon Zest
- 1 Tbsp (20g) Spicy Brown Mustard
Directions
- Chop Shallot, Parsley, Pickles, Garlic and add to a bowl.
- Add worcestershire, Mayo, Banger Seasoning, Lemon Juice, Lemon Zest and Mustard to the bowl.
- Mix well to incorporate all ingredients
- Store in a container with lid in fridge for up to 3 weeks.
- Drop a comment and let us know what you think:)