Remoulade Sauce Recipe
If you love bold, zesty flavors that make your tastebuds do a little happy dance, you simply have to try Remoulade Sauce. This Southern classic is the ultimate creamy, tangy condiment, with layers of savory, spicy, and citrusy notes all mingling together. Whether you’re spooning it over crispy crab cakes, dunking shrimp, or even slathering a sandwich, every bite gets a delicious jolt of personality. It’s the best-kept secret for transforming any seafood dish into a celebration!
Ingredients You’ll Need
Gather these straightforward ingredients and you’re halfway to Remoulade Sauce perfection. Every component plays a role, from creaminess and tang to heat and herbs, making sure each spoonful packs a punch of flavor you won’t forget.
- Mayonnaise: The creamy backbone of the sauce, giving it that lush, velvety base we all adore.
- Dijon Mustard: Adds a sophisticated, sharp tanginess that wakes everything up.
- Whole Grain Mustard: Brings texture and pops of flavor with each little seed.
- Ketchup: Just enough sweetness and color to balance the other bold elements.
- Prepared Horseradish: Supplies subtle heat and a bit of a nose-tingling zing.
- Lemon Juice: Fresh and tart, this brightens the whole sauce.
- Worcestershire Sauce: Deep, umami undertones that add serious savory complexity.
- Hot Sauce (like Tabasco): Kick up the spice level to your liking for that signature Southern flair.
- Paprika: Warm, smoky depth that rounds out the flavors and gives a gorgeous color.
- Cayenne Pepper: Optional for extra fire—just a dash really takes it up a notch!
- Garlic (minced): A little raw garlic goes a long way for aromatic punch.
- Parsley (finely chopped): Use fresh for an herbaceous pop and pretty green flecks.
- Green Onions (finely chopped): They add a gentle onion bite and a lovely crunch.
- Salt and Pepper: Season to taste, of course. They tie everything together and enhance every flavor.
How to Make Remoulade Sauce
Step 1: Whisk the Base Together
Grab a medium mixing bowl and whisk together the mayonnaise, Dijon mustard, whole grain mustard, ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, paprika, cayenne pepper, and minced garlic until everything is smooth and well combined. This is where all those delightful flavors first meet and mingle, so make sure it’s fully blended and creamy with no streaks.
Step 2: Add Fresh Herbs
Stir in the freshly chopped parsley and green onions. These add a burst of freshness, color, and a gentle crunch. The sauce will turn beautifully speckled—honestly, you’ll want to eat it by the spoonful already!
Step 3: Season to Taste
Taste your Remoulade Sauce and season with salt and pepper to your liking. Some like it saltier or with a bit more black pepper kick, so don’t be shy about dialing it in exactly how you love.
Step 4: Chill and Let the Flavors Meld
Cover the bowl and refrigerate the sauce for at least one hour. This little rest allows all the punchy flavors to blend, mellow, and become truly irresistible. It’s worth the wait!
How to Serve Remoulade Sauce
Garnishes
Add the perfect finishing touch by sprinkling a bit of extra chopped parsley or green onions over your Remoulade Sauce just before serving. A dusting of paprika not only looks inviting but also calls out the smoky heat inside. These simple garnishes add color and a little fresh crunch every time you dip.
Side Dishes
Remoulade Sauce is absolutely made for seafood—think crab cakes, fried shrimp, and fish fillets. But don’t stop there! It’s also fantastic with sweet potato fries, hush puppies, or even as a bold dip for raw veggies. It’s basically a party for anything that likes a creamy, zippy companion.
Creative Ways to Present
For a fun twist, serve Remoulade Sauce in little ramekins alongside a platter of po’ boy sliders, or drizzle it artfully over roasted veggies for a pop of flavor and color. Try it as a spread for sandwiches or wraps—it instantly transforms a regular sub into a Louisiana-style feast.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Remoulade Sauce in an airtight container in the refrigerator. It will be at its best for up to one week, and I swear the flavors just keep getting better each day!
Freezing
Freezing Remoulade Sauce isn’t recommended, as mayonnaise-based sauces can separate and lose their creamy texture once thawed. Enjoy it fresh, and if you must, plan to whip up a new batch for your next gathering—it’s that quick!
Reheating
This sauce is meant to be served chilled or at room temperature. If it’s been in the fridge, simply let it sit out for 10–15 minutes before serving for the best flavor and consistency. Give it a quick stir and you’re good to go!
FAQs
Can I make Remoulade Sauce ahead of time?
Absolutely! In fact, making it a few hours ahead (or even the day before) allows the flavors to deepen and meld. Just keep it chilled until you’re ready to serve.
Is Remoulade Sauce spicy?
It has a gentle heat thanks to the hot sauce and cayenne, but it’s easy to dial the spiciness up or down based on your preferences. Don’t hesitate to adjust the amount of hot sauce to suit your taste.
Can I use dried herbs instead of fresh?
Fresh parsley and green onion give Remoulade Sauce its signature burst of freshness, but in a pinch, you could use dried—it just won’t have that bright color or same crisp flavor. Fresh really is best here!
What other dishes pair well with Remoulade Sauce?
Along with seafood, it’s also a dream with roasted vegetables, grilled chicken, French fries, or even as a zingy spread for burgers and wraps. Let your creativity guide you—this sauce is incredibly versatile.
Is Remoulade Sauce gluten free?
Yes, this homemade version is naturally gluten-free as long as your individual condiments are certified gluten-free. It’s a great option for those with gluten sensitivities, letting everyone enjoy the flavor!
Final Thoughts
If you’re craving a sauce that brings excitement to every bite, Remoulade Sauce is the secret weapon you need in your kitchen. From lavish parties to quick weeknight dinners, it delivers a burst of Southern spirit and irresistible flavor—give it a try and see how it transforms your favorite dishes!
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Remoulade Sauce Recipe
- Total Time: 10 minutes (plus chilling time)
- Yield: 1 1/4 cups 1x
- Diet: Vegetarian
Description
A classic Cajun condiment, Remoulade Sauce is a zesty, creamy accompaniment perfect for seafood dishes. This recipe yields a tangy sauce with a kick of heat, ideal for dipping crab cakes, fried fish, or shrimp.
Ingredients
Main Ingredients:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons ketchup
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (like Tabasco)
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 clove garlic, minced
Additional Ingredients:
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped green onions
- Salt and pepper to taste
Instructions
- Prepare the Sauce: In a medium bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard, ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, paprika, cayenne pepper, and garlic until smooth.
- Enhance Flavor: Stir in the chopped parsley and green onions. Season with salt and pepper to taste.
- Chill and Serve: Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Notes
- This sauce is a great accompaniment for seafood dishes like crab cakes, shrimp, and fried fish.
- For a smoother texture, consider blending the ingredients in a food processor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Cajun
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg
