5 STAR REVIEW

A truly exceptional sauce has the power to transform an ordinary meal into an unforgettable culinary experience. Imagine a Cobb salad without its iconic Ranch dressing, or the elegant Eggs Benedict stripped of its luxurious Hollandaise. Even the humble pasta dish loses its soul without a rich spaghetti sauce. They would all be, quite frankly, incomplete and unsatisfying.

Among these culinary heroes stands Remoulade Sauce, a condiment that doesn’t just complement a dish but enhances it with its distinctive personality. My first encounter with this magnificent sauce was over two decades ago in Georgia, served alongside freshly fried catfish. From that moment, I was captivated. The complexity and robust flavor profile instantly won me over, inspiring me to recreate this magic from scratch. And trust me, it’s surprisingly simple to make at home!

What is Remoulade Sauce? Understanding Its Rich Heritage

Remoulade (pronounced *reh-moo-lahd*) is a classic mayonnaise-based condiment with a fascinating history rooted in French cuisine. While its origins lie in France, where it typically features a blend of herbs, capers, and cornichons, it was the vibrant culinary landscape of Louisiana, USA, that truly embraced and popularized its own unique interpretation. In Louisiana, particularly around the bustling food scene of New Orleans, you’d be hard-pressed to find a restaurant that doesn’t offer its rendition of remoulade, often served as the perfect partner to succulent, deep-fried battered seafood.

The foundation of most remoulade sauces includes creamy mayonnaise, fresh herbs, and the tangy bite of pickles. However, what sets the Louisiana-style remoulade apart is its bold, spicier character. This regional variation generously incorporates mustards (such as spicy brown or Creole mustard) and/or fiery horseradish, along with a medley of robust Cajun or Creole seasonings. Some traditional New Orleans recipes even call for stirring in finely chopped hard-boiled eggs, adding an extra layer of texture and richness. Its complex flavor profile makes it reminiscent of a delightful cross between a zesty tartar sauce and a savory Thousand Island dressing – offering a symphony of creamy, tangy, spicy, and utterly delicious notes that awaken the palate.

Classic Louisiana Remoulade Sauce Recipe

5 from 29 reviews

Remoulade Sauce

Prep:
5 mins

Total:
5 mins

Servings:

6 (1/4 cup per serving or 1 & 1/2 cups total)

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This homemade Remoulade sauce is a fantastic spicy mayonnaise made in minutes. Great with crab cakes, Po’Boy Sandwiches, french fries, and more!

Ingredients

• 1 & 1/4 cup mayonnaise
• 2 & 1/2 tablespoons spicy brown mustard (or creole mustard)
• 1 tablespoon paprika (sweet or smoked)
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons prepared horseradish
• 2 teaspoons lemon juice
• 1 teaspoon Creole seasoning (*see note)
• 1 teaspoon pickle juice (dill or sweet)
• 1 teaspoon hot sauce (Tabasco or Sriracha)
• 1 clove garlic, grated
• grind of black pepper

Instructions

1. In a medium bowl, whisk together all the ingredients. Taste, and adjust seasonings if needed.
2. Ideally, cover and chill overnight, but at least 1 hour for the flavors to meld.
3. Refrigerate any unused sauce in an airtight jar for up to 5 days. It might loosen up a bit, so just give it a quick stir before serving again.

Notes

Creole seasoning is typically a blend of onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika, and salt. Be mindful that some commercial brands can be quite salty, so it’s always wise to start with the amount specified in the recipe and adjust to your taste preference. Cajun seasoning can also be used as an excellent alternative. While I haven’t personally tried it in this specific recipe, some people have reported success using Old Bay seasoning for a different flavor profile.

Nutrition

Calories: 328kcal
|
Carbohydrates: 2g
|
Protein: 1g
|
Fat: 35g
|
Saturated Fat: 6g
|
Trans Fat: 1g
|
Cholesterol: 20mg
|
Sodium: 406mg
|
Potassium: 64mg
|
Fiber: 1g
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Sugar: 1g
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Vitamin A: 806IU
|
Vitamin C: 3mg
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Calcium: 13mg
|
Iron: 1mg

Nutritional information provided is an automatic calculation and may vary based on the specific products you use and any modifications made to the recipe. If precise nutritional values are crucial for your needs, we recommend calculating them independently.

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Why Make Remoulade Sauce at Home?

While store-bought remoulade sauces are available, nothing truly compares to the vibrant flavors and fresh zest of a homemade batch. Crafting your own remoulade allows for complete control over the ingredients, ensuring you get the perfect balance of spice, tang, and creaminess tailored to your preference. You can select high-quality mayonnaise, fresh herbs, and adjust the kick of horseradish or hot sauce. Plus, it’s free from artificial preservatives and unwanted additives often found in commercial versions. The process is incredibly simple and quick, making it an ideal choice for elevating weeknight meals or impressing guests with minimal effort.

A Deep Dive into Key Remoulade Ingredients

Each ingredient in this Louisiana remoulade plays a crucial role in creating its iconic flavor profile:

• Mayonnaise: The creamy foundation. A good quality mayonnaise provides the perfect emulsion and richness. For an extra luxurious touch, consider making homemade mayonnaise.
• Spicy Brown or Creole Mustard: This is where much of the signature tang and a subtle heat come from. Creole mustard, often coarser and spicier, is traditional, but spicy brown mustard makes a great substitute.
• Paprika (Sweet or Smoked): Adds color and a warm, earthy undertone. Smoked paprika will impart a deeper, more robust flavor.
• Fresh Parsley: Provides a burst of freshness and herbaceous notes, balancing the richness of the sauce.
• Prepared Horseradish: Essential for that distinctive, pungent kick that sets Louisiana remoulade apart. Adjust to your desired level of spice.
• Lemon Juice: A splash of fresh lemon juice brightens the sauce, cuts through the richness, and enhances all the other flavors with its acidity.
• Creole Seasoning: This spice blend is the heart and soul of Louisiana cooking. It typically includes a mix of onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika, and salt. As mentioned in the notes, watch the salt content as some brands can be very salty.
• Pickle Juice: A surprising but brilliant addition that contributes extra tang and complexity. Either dill or sweet pickle juice works, depending on your preference for a sharper or slightly sweeter undertone.
• Hot Sauce (Tabasco or Sriracha): Allows you to customize the heat level. Tabasco offers a classic Louisiana spice, while Sriracha provides a different kind of fiery warmth.
• Grated Garlic: Freshly grated garlic delivers a pungent, aromatic punch that is indispensable to this sauce.
• Black Pepper: A simple yet vital seasoning that adds depth and rounds out the flavor.

Tips for the Perfect Remoulade

• Chilling is Key: While you can enjoy it immediately, the flavors in remoulade truly meld and deepen after chilling. Aim for at least an hour, but overnight in the refrigerator yields the best results.
• Taste and Adjust: Always taste your remoulade before serving. You might find you want a little more heat from the hot sauce, more tang from the lemon juice, or an extra pinch of Creole seasoning.
• Quality Ingredients: Since remoulade relies on simple ingredients, the quality of each component, especially your mayonnaise and fresh herbs, will significantly impact the final taste.
• Consistency: If the sauce seems too thick, you can thin it slightly with a tiny bit of water or more pickle juice. If it’s too thin, a bit more mayonnaise can help, but generally, this recipe yields a good consistency.

Beyond the Basics: Creative Ways to Enjoy Remoulade Sauce

While this sauce is famously paired with deep-fried battered seafood like crab cakes and po’ boys, its versatile flavor profile makes it suitable for countless other culinary applications. Don’t limit yourself – here are even more fantastic ways to savor your homemade remoulade:

• Po’ boys: The quintessential pairing! Drizzle generously over crispy shrimp, oyster, or catfish po’ boy sandwiches for an authentic Louisiana experience.
• Crab cakes: A dollop of remoulade perfectly complements the delicate sweetness of crab cakes, adding a zesty, creamy finish.
• Fried fish fillets: Whether it’s cod, tilapia, or catfish, remoulade is the ultimate dipping sauce for any fried fish.
• Corn fritters: Add a vibrant kick to savory corn fritters or hushpuppies with this tangy sauce.
• Cooked, chilled shrimp: Serve as an elevated alternative to traditional cocktail sauce for shrimp cocktail or with a plate of chilled boiled shrimp.
• A dipping sauce for fries: Transform ordinary sweet potato fries or classic french fries into a gourmet snack.
• Fried green tomatoes: A Southern classic combination, the remoulade’s creaminess and spice perfectly balance the tartness of the tomatoes.
• Mixed into Deviled Eggs filling: Elevate your deviled eggs by incorporating a tablespoon or two of remoulade into the yolk mixture for a spicier, more complex flavor.
• Spread on a burger or sandwich: Use it as a flavorful spread for burgers, chicken sandwiches, or even deli meat sandwiches instead of plain mayonnaise.
• Drizzled over roasted asparagus or other vegetables: An unexpected but delicious way to add a creamy, zesty finish to roasted vegetables.
• As a salad dressing: Thin the remoulade slightly with a touch of milk or buttermilk to create a creamy, spicy salad dressing for greens or potato salad.
• Marinade for grilled chicken or fish: Use it as a quick marinade or brush it over grilled proteins during the last few minutes of cooking for added flavor and moisture.