Remoulade 

What is Remoulade Sauce?

Remoulade Sauce started in France, but now it’s loved in the Southern US, especially in Louisiana. It’s a tasty and spicy sauce that can be used as a dressing, spread, or dip. Usually, it has mayonnaise, mustard, hot sauce, garlic, and Cajun seasonings in it. People generally serve it with seafood, but it’s also great on sandwiches, fried green tomatoes, and other Southern favorites.

Ingredients

Mayonnaise – I always use Hellman’s or Duke’s.

Dijon or Creole Mustard – While I like to use Dijon or Creole Mustard, yellow mustard is okay in a pinch.

Capers – You could use green olives that have been well drained in place of the capers.

Green onions – Shallots can be used as a substitute.

Fresh parsley – Fresh has more flavor, but dry will work.

Fresh lemon juice – Fresh lemon juice works well for its bright and tangy flavor, but white wine vinegar could be a substitute if you don’t have it.

Worcestershire sauce – I have never really found a great replacement for Worcestershire sauce.

Hot sauce – I prefer Louisiana Hot Sauce or Tabasco. You can ignore the hot sauce or just reduce how much you use.

Garlic – Fresh is best

Cajun or Creole seasoning – I love Tony Cachere’s. If you can’t find Cajun or Creole seasoning, a blend of paprika, cayenne pepper, garlic powder, and thyme can give you a similar flavor.

How To Make Remoulade Sauce

1. Mix all of the ingredients in a bowl and stir to combine.
2. Give the sauce a taste to see if you need to fine-tune the seasonings. You could add more hot sauce for spiciness or a little lemon juice to make it more acidic.
3. Refrigerate the remoulade sauce, covering it tightly. This will give the flavors time to blend, resulting in a well-rounded taste. Allow it to rest for at least 30 minutes, ensuring a perfect balance of flavors.

Recipe Tips

• Go easy on the Creole or Cajun seasoning. Start with 1/2 teaspoon, 1/4 if you are opposed to spicy! You can add more later, but you can’t remove any.
• Taste before adding any salt, it generally doesn’t need any.
• Remember to finely chop the capers, green onions, and parsley for a smoother quality in your sauce.
• For a zestier flavor, consider grating the garlic instead of mincing it.
• If you’re preparing this sauce for an event, make it a day ahead. The flavors get more intense, and the ingredients blend even more beautifully overnight.
• While this sauce traditionally pairs with seafood, don’t hesitate to experiment. It also makes a fantastic salad dressing or a tasty veggie dip.

Storage

Store any leftovers in an airtight container and refrigerate it. It will stay fresh for up to one week. Be sure to stir it well before using it again after refrigeration.

I wouldn’t freeze this sauce. The mayonnaise base may separate and become grainy when thawed. 

Enjoy the sauce fresh within the week of preparation is an excellent idea to get most best from it.

Frequently Asked Questions

Q: Do I Need Cornichons?

A: Cornichons are small pickles that come from France. Some people in the South use sweet or dill pickles instead, while others use finely chopped celery. Both options are okay! If your family likes either of those, go ahead and add them – just don’t use too much (three tablespoons max).

Q: Can I Replace Capers with Something Else?

A: Yes, you can use green olives instead of capers. They give the sauce a salty, briny taste that’s kind of like capers.

Q: Can I Use Dried Herbs Instead of Fresh Ones?

A: Fresh herbs are best for their strong flavor, but if you don’t have them, dried herbs will work. Use less of the dried herbs though – one tablespoon of fresh herbs equals one teaspoon of dried herbs.

Q: Do I Have to Use Mayo in This Sauce?

A: Traditionally, yes, but if you want a lighter option, you can swap out the mayonnaise for Greek yogurt. The flavor won’t be exactly the same, but it still tastes pretty good.

Q: Is It Possible to Make This Sauce Vegan?

A: Absolutely! Swap out the regular mayonnaise for vegan mayo, and ensure that your Worcestershire sauce doesn’t have any animal products (like anchovies) in it. Easy peasy!

Q: Why Should I Keep the Sauce Cold Before Serving?

A: Chilling the sauce helps all the flavors come together really well, plus it gets thicker, which is ideal for dipping or spreading. Give it at least an hour in the fridge before you serve it up!

Where To Use Remoulade Sauce

• Serve it as a dip with crab cakes, seafood, or fried shrimp.
• Spread it on sandwiches for a tasty twist on the classic deli sandwich.
• Use it as a salad dressing for a refreshing change of pace.
• Mix it with cooked vegetables like green beans or broccoli for added flavor.
• Slather it on grilled meats like steak or chicken for a tangy kick
• Don’t forget to add some to your Po’Boy!

MORE SAUCES YOU MIGHT LIKE

• Alabama White Sauce
• Homemade Sweet & Spicy BBQ Sauce
• Garlic Butter Sauce

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