Last Updated January 18th, 2023 at 04:18 pm by Lisa
Remoulade sauce is a popular condiment or dipping sauce, usually paired with shrimp and crab seafood, cold meats, and fried foods.
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.
Drizzle on baked salmon or fried fish, on vegetables, or use it as a sandwich spread. Dip hot french fries in it or dollup on scrumptious crab cakes...
Remoulade Sauce Recipe
- fresh lemon juice
- vegetable oil
- yellow onions
- green onions green and white parts
- celery
- garlic
- prepared horseradish
- whole-grain mustard or Creole mustard
- prepared yellow mustard
- ketchup
- fresh flat-leaf parsley
- sea salt
- cayenne
- ground black pepper
- celery salt
- Louisiana-style hot sauce or Crystal Hot Sauce
- 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. Will keep for up to 1 week in the refrigerator. Serve in a bowl with a small spoon. You can also put the remoulade sauce in a plastic squeeze bottle for easy use.
Common Ingredient Variations
Mix it up, and try some of these commonly used ingredients in your homemade remoulade sauce. Add some additional flavor, and use up things in your kitchen!
Paprika, anchovies, capers, and horseradish are some of the many ingredient variations added to flavor this popular condiment.
- chopped pickles like cornichons
- capers
- anchovies
- curry
- shallots
- fresh tarragon, chervil, or dill
- Dijon mustard
- Worcestershire sauce
- add more seasonings: Cajun seasoning features an array of hot spices and ground peppers—black, cayenne, and white pepper. Creole seasonings use more herbal fragrant spices often have oregano, thyme, rosemary, and paprika.
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-style remoulades), 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 to use Remoulade Sauce on?
Use remoulade dressing to dip or drizzle on these dishes...
- fried fish
- crab cakes
- French fries
- BLT sandwich spread
- hot dogs or sausages
- potato salads
- hamburgers
- fried pickles
- Po'boy sandwiches
- chicken wings
- fried green tomatoes
- softshell crab sandwiches
- steamed or roasted artichokes
- asparagus
- shrimp cocktail
- grilled salmon
- roast beef topping
More Cajun Recipes
More Sauce Recipes
Take a look at all the sauce recipes I have to add great flavor and these all taste so much better than things in a jar from the store. Slather Creamy Balsamic Horseradish Sauce on Roast Beef Sandwiches, Burger Sauce on Cheeseburgers, Cocktail Sauce on seafood like Shrimp Cocktail, or Lemon Butter Cream Sauce that is perfect on Lobster Ravioli.
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Remoulade
Equipment
Ingredients
- ¼ cup fresh lemon juice
- ¾ cup vegetable oil
- ½ cup chopped yellow onions
- ½ cup chopped green onions green and white parts
- ¼ 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
- ¼ teaspoon cayenne
- ⅛ 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. Serve in a bowl with a small spoon. 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
Common Ingredient Variations
Mix it up, and try some of these commonly used ingredients in your homemade remoulade sauce. Add some additional flavor, and use up things in your kitchen! Paprika, anchovies, capers, and horseradish are some of the many ingredient variations added to flavor this popular condiment.- chopped pickles like cornichons
- capers
- anchovies
- curry
- shallots
- fresh tarragon, chervil, or dill
- Dijon mustard
- Worcestershire sauce
- add more seasonings: Cajun seasoning features an array of hot spices and ground peppers—black, cayenne, and white pepper. Creole seasonings use more herbal fragrant spices often have oregano, thyme, rosemary, and paprika.
What to use Remoulade Sauce on?
Use remoulade dressing to dip or drizzle on these dishes...- fried fish
- crab cakes
- French fries
- BLT sandwich spread
- hot dogs or sausages
- potato salads
- hamburgers
- fried pickles
- Po'boy sandwiches
- chicken wings
- fried green tomatoes
- softshell crab sandwiches
- steamed or roasted artichokes
- asparagus
- shrimp cocktail
- grilled salmon
- BLT sandwich spread
- roast beef topping
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!