Let me just say this, my Remoulade Sauce makes everything taste so much better. I hook up the creamy mayonnaise base with bold ingredients so that flavor pops. It’s pairs great with everything from my bomb crab cakes to po’ boys and it comes together super quickly too. Get at it.
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How to Make Remoulade
Making this may be even easier than eating it (maybe)! Simply measure all the ingredients into a bowl and whisk until combined. That’s it y’all. Ain’t nothing to it but to do it.
Remoulade Sauce Recipe
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Equipment
Ingredients
For the Remoulade Sauce
- 1 cup mayonnaise
- 2 tbsp dill pickle relish
- 1 tbsp fresh lemon juice
- 2 tsp hot sauce
- 2 tsp capers roughly chopped
- 1 1/2 tsp paprika
- 1 tsp Creole or Dijon mustard
- 1 tsp Worcestershire sauce
- 2 garlic cloves minced finely
Instructions
For the Remoulade Sauce
- Mix everything together and chill in the refrigerator until you are ready to use.
Notes
Remoulade sauce can be stored in an airtight container within the refrigerator for up to 2 weeks, if using store bought mayonnaise. If using homemade mayonnaise as the base, leftovers will only be good for about 3 days stored the same way. Don’t freeze.
Nutrition
Recipe Tips
- Let it chill: Once you mix it up, let those flavors develop. Pop in the fridge for an hour or even overnight to let those ingredients mingle.
- Use quality ingredients: A sauce is only as good as what you add to it. So don’t skimp on the mayo. Use full fat here and get the best you can get. The end results will be much better.
- Chop down those ingredients: Make sure the garlic is minced pretty fine and chop those capers up so they aren’t too distracting in the final sauce.
- Too hot?: Just throw in a bit more mayo if you overdid it on the hot sauce. In fact, you can do this to tone down any flavor you feel is a bit too much.
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Serving Suggestions
- Crab Cakes: Once you try this creamy sauce with my cakes, you won’t go back to another.
- Po’ Boy Sandwiches: This sauce is as important as shrimp on a shrimp po’ boy. In fact, some folks call it “po’ boy sauce”.
- Any Fried Dishes: Slater this on some of my faves like Fried chicken, fried pickles, chicken gizzards and fried fish, like catfish. It’s so dang on good y’all.
Recipe Help
Remoulade can easily be adjusted based on your preferences. Too thick? Add a bit more lemon juice to thin it out. Too thin? Throw in some more mayo to round it out.
For sure boos! In fact, it will taste even better if you do. The flavors will really blend if it sits overnight.
While both have a base of mayo, the French version is much milder than the Creole one. The French version uses herbs like tarragon and parsley while the Creole rendition is heavy on the spices, creole flavors and heat. It is a bit more robust in flavor I would say.
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That sounds really delicious and so east too. A winner!
I made this sauce for our crab cakes and it was delicious! Making a double batch next time so I have more 🙂 thanks!!
Yum!! Such a great remoulade sauce. We had it with some crab cakes. Delish.
This sauce was so flavorful and delicious!! We actually used it as a dip for homemade fries and it tasted great!
I served this with some fried okra and my family loved it! It was flavorful and easy to make!