Remoulade Sauce

This Cajun Remoulade Sauce Recipe is creamy, tangy, and bold enough to be the perfect pairing with fried foods such as po’ boys, fried okra, fried catfish, and even fried chicken tenders. Quick and easy to make, this mayonnaise based recipe comes together in a few minutes.

What is remoulade sauce?

Remoulade originates from France and is best likened to mayonnaise or tartar sauce. My go-to sauce is more of a “fancy mayo” that has been dressed up with additional ingredients to make a condiment suitable for a variety of dishes.

Ingredients

Mayonnaise– Most recipes are mayonnaise based, whether store bought or homemade.  Greek yogurt is also a nice swap if you want to make this a tad bit healthier.

Dill Pickle Relish – most recipes differ in which relish they suggest.  Instead of sweet, I suggest dill to give this more of a savory flavor.  However if you prefer a sweet sauce, you can replace with sweet relish.

Lemon Juice – A small amount of citrus juice here really adds ample flavor and brightness to this sauce.  The acidity does wonders.  You can also use a lime juice if you don’t have lemon on hand.

Hot Sauce– Grab your favorite hot sauce and give it a go.  My fam loves Louisiana.

Mustard- You can use creole or dijon here.  Whichever is your preference will work well here.

What does it taste like?

It usually has a subtle sweet and sour flavor. Some also have a kick, like this one! Herbs and spices such as creole seasonings, cayenne pepper, grain mustard, or prepared horseradish can be found in variations of traditional remoulade.

How to make remoulade

Making this may be even easier than eating it! Simply measure all the ingredients into a bowl and whisk until combined. That’s it!

How to store leftover sauce?

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.

What do you eat it with?

This remoulade is similar to a Louisiana style sauce you would find served as a dipping sauce with French fries or on po’ boy sandwiches. It’s equally as good slathered on crab cakes, fried fish, and my Creole Shrimp Egg Salad! Think anything you would eat in New Orleans, and you’re likely to love it topped with this.

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