how do I make this recipe single serve?

Question

Remoulade

2 cups mayonnaise
2 tablespoons catsup
2 tablespoons mustard (cajun or deli style)
1 tablespoon parsley (chopped fresh)
1 tablespoon cayenne pepper (1 tsp for mild)
1 tablespoon lemon juice (freshly squeezed)
2 teaspoons prepared horseradish
2 cloves garlic
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon paprika

Mix all ingredients well in a mixer.
If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
Refrigerate overnight.
I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.

Answer 1

Single serve is going to be very tough.

If I were you, I would just divide it in 1/4. (You could go 1/8, but I don't think the flavors of the spices in such low quantity would come through).

That means:

1/2 C Mayo
1/2 T catsup
1/2 T Mustard
1/4 T Parsley...

... and so on and so forth. I'm sure you can continue the math. You may have leftovers, but shouldn't be too much.

Answer 2

It would be hard because it has sooo many ingredients. You may be able to wing it with something more simple like a honey mustard sauce but this is clearly a tad more complicated with ingredients.

My suggestion would be that you make the full recipe. If you are never going to use the full amount it really is a small loss in retrospect. I'm sure this can hang out in the fridge for a week. It sounds like an all purpose condiment. I would 1/2 it at best.

Answer 3

Use 1/8 of each ingredient.

Answer 4

I'd cut everything in half. You might think you have too much, but once you taste it, you'll be eating more than one serving anyway!