Remoulade sauce is a popular condiment or dipping sauce, usually paired with seafood, cold meats, and fried foods like French fries and fried green tomatoes.
A cold smooth sauce made with a mayonnaise base, garlic, onions, mustard, parsley, other fresh herbs, and seasonings. Variations of remoulade are found all over the world, from France to Louisiana, USA. Paprika, anchovies, capers, and horseradish are some of the many ingredient variations added to flavor this popular condiment.
Drizzle on baked fish, fried green tomatoes, or use as a sandwich spread. Use as a dip for hot french fries or bites of scrumptious crab cakes…
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Remoulade is a cold French sauce with a mayonnaise base. Its original purpose was possibly for serving with meats, but today is served as a condiment or dipping sauce, primarily with fried foods, fish, shrimp, and crab, as a sandwich spread, and on vegetables.
Although similar to tartar sauce, it is often an orange color (Louisiana Remoulade), and variations are made with different ingredients around the world.
Remoulade will keep refrigerated for two weeks. Store in an inexpensive plastic squeeze bottle or an airtight container.
What You Need…
Ingredient Variations:
Other common remoulade ingredients to use…
- chopped pickles like cornichons
- capers
- anchovies
- curry
- shallots
- fresh tarragon or chervil
How To Use Remoulade?
Use remoulade cold as a sauce to dip or drizzle on:
- fried fish
- shrimp cocktail
- grilled salmon
- crab cakes
- French fries
- fried green tomatoes
- BLT sandwich spread
- hot dogs or sausages
- potato salads
- hamburgers
- fried pickles
- roast beef topping
- Po’ boy sandwich
- softshell crab sandwiches
- roasted artichokes
- asparagus
More Recipes For Remoulade Sauce:
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Remoulade
Equipment
Ingredients
remoulade sauce
- 1/4 cup fresh lemon juice
- 3/4 cup vegetable oil or Mayo?
- 1/2 cup chopped yellow onions
- 1/2 cup chopped green onions green and white parts
- 1/4 cup chopped celery
- 2 cloves chopped garlic
- 2 tablespoons prepared horseradish
- 3 tablespoons whole-grain mustard or Creole mustard
- 3 tablespoons prepared yellow mustard
- 3 tablespoons ketchup
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon of sea salt
- 1/4 teaspoon cayenne
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon celery salt
- 1 tablespoon Louisiana-style hot sauce
Instructions
- Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds.
- Transfer to an airtight container and refrigerate for at least 1 hour before using. The sauce will keep for up to 1 week in the refrigerator. You can also put the remoulade sauce in a plastic squeeze bottle for easy use.
Notes
storage:
Remoulade will keep refrigerated for two weeks. Store in an inexpensive plastic squeeze bottle.variations to add:
- chopped pickles like cornichons
- capers
- anchovies
- curry
- shallots
- fresh tarragon or chervil
- seafood or fish
- shrimp cocktail
- grilled salmon
- crab cakes
- fried food: French fries or fried green tomatoes
- BLT sandwich spread
- hot dogs or sausages
- potato salads
- hamburgers
- roast beef topping
- softshell crab sandwiches
- roasted artichokes
- asparagus
We absolutely love this easy to make sauce to dip fried shrimp in. So simple to make too! One of the most tastiest sauces ever!