Remoulade sauce is a versatile and tangy condiment that originated in France but has been embraced by cuisines worldwide, especially in Louisiana’s Creole cooking.
The base of the sauce is typically mayonnaise or a combination of mayonnaise and mustard, which lends it a creamy, rich texture and a slight tang.
From there, the flavor is built up with a variety of seasonings and add-ins, including pickles, capers, lemon juice, garlic, and fresh herbs.
In French cuisine, remoulade often has a milder profile with an emphasis on mustard and herbs, while the Louisiana version is more bold and spicy, frequently including hot sauce, horseradish, or cayenne pepper.
Remoulade Sauce Recipe
Remoulade sauce is a versatile and flavorful condiment originating from French cuisine. It’s commonly associated with Creole dishes in Louisiana and pairs beautifully with seafood, fried foods, sandwiches, and even vegetables.To make the most of your remoulade sauce, consider these preparation tips, flavor adjustments, and serving ideas.
Ingredients
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp lemon juice
- 2 tsp prepared horseradish
- 1 tbsp minced capers
- 1 tsp hot sauce
- 1 garlic clove minced
- 1 tbsp finely chopped parsley
- 1 tsp smoked paprika
Instructions
- Start by preparing the sauce base. In a medium-sized mixing bowl, add the mayonnaise, Dijon mustard, and whole-grain mustard (if using). Stir them together until they are well combined. The mustard not only adds flavor but also helps balance the creaminess of the mayonnaise with a bit of tanginess.
- Incorporate the freshly squeezed lemon juice, white vinegar, and Worcestershire sauce into the base. These acidic ingredients help cut through the richness of the mayonnaise and provide a zesty flavor profile. Stir until the liquids are fully blended into the mixture.
- Stir in the hot sauce for a bit of heat and tang. Adjust the amount depending on how spicy you want the remoulade sauce to be. For a more mild flavor, add just a few dashes. The hot sauce also adds a subtle vinegar undertone that enhances the overall flavor.
- Mix in the finely chopped capers and pickle relish. These ingredients bring a salty, briny note that’s signature to remoulade sauce. If you prefer a chunkier texture, leave the capers and pickles in slightly larger pieces.
- Fold in the freshly chopped parsley and green onions. These herbs bring brightness and freshness to the sauce. Mince the garlic and stir it in. Make sure the garlic is finely minced or grated to avoid large chunks in the sauce.
- Add paprika and cayenne pepper. The paprika will give the sauce a slight smoky flavor, while the cayenne provides an extra layer of heat. If you prefer more smokiness, opt for smoked paprika. Adjust the spice levels based on your taste preference.
- Taste the sauce and add salt and freshly ground black pepper to suit your taste. Stir until everything is fully incorporated.
- Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes to allow the flavors to meld. This resting time enhances the complexity and ensures a well-balanced sauce.
- Remoulade is a versatile condiment that pairs perfectly with fried seafood (like crab cakes or shrimp), sandwiches, po’ boys, roasted vegetables, and even French fries. It can also be used as a dipping sauce or salad dressing.
Notes
Why You’ll Love Remoulade Sauce
Remoulade sauce is a versatile, flavorful condiment that elevates countless dishes with its bold, tangy, and slightly spicy profile. Originating from French cuisine and popularized in Creole and Cajun cooking, this sauce offers a complex balance of flavors that will leave your taste buds wanting more. Here are the key reasons why this sauce is irresistible: 1. Versatile Flavor ProfileRemoulade sauce is a symphony of tangy, creamy, and zesty flavors. Its base, typically made with mayonnaise or aioli, is enhanced with mustard, capers, pickles, lemon juice, garlic, and spices like paprika or cayenne. The combination creates a rich, tangy flavor with just the right amount of heat and acidity. This complexity makes it suitable for a wide range of dishes—whether you’re serving seafood, fried foods, sandwiches, or salads. 2. Perfect Pairing for Seafood
One of the most popular uses for remoulade sauce is as a seafood accompaniment. Whether you’re enjoying shrimp, crab cakes, oysters, or fish fillets, remoulade’s tangy and creamy nature enhances the natural sweetness of seafood. It’s particularly famous for being paired with fried or boiled shrimp in New Orleans-style po’ boys or as a dipping sauce for crawfish boils. 3. Great for Fried Foods
Remoulade sauce is also the ideal companion for fried foods. Its acidity and bold flavors cut through the richness of fried chicken, fish and chips, hush puppies, or fries, providing balance to every bite. If you love Southern comfort food or enjoy crispy snacks, remoulade will quickly become a staple on your table. 4. Customizable to Your Taste
One of the reasons you’ll fall in love with making remoulade at home is its customizability. You can adjust the level of spiciness with cayenne or hot sauce, add more tang with extra lemon juice or vinegar, or even incorporate herbs like parsley or dill for freshness. If you’re adventurous, you can make a smoky version by adding smoked paprika or switch up the mustard type for varied nuances. There’s a version of remoulade for every palate and occasion.
Tips for Perfect Remoulade
- Balance Flavors: Start with a base of mayo and mustard, then balance acidity (lemon or vinegar) and saltiness (capers, pickles, or anchovy paste). Taste as you go!
- Texture Matters: For a smooth consistency, blend ingredients. For chunkier texture, hand-mix and finely dice add-ins.
- Custom Heat: Adjust spiciness to your liking by adding cayenne pepper, hot sauce, or extra horseradish.
- Fresh Ingredients: Fresh lemon juice, garlic, and parsley elevate the taste and brightness. Dried herbs may dull the flavor.
- Make Ahead: Let it chill for a few hours to fully develop flavor depth. It can be stored for 3-5 days in an airtight container.
Serving Tricks and Ideas
- Seafood Pairings:
- Serve as a dipping sauce for shrimp, crab cakes, or fried fish. The creamy tanginess complements rich seafood flavors beautifully.
- Sandwich Spread:
- Use remoulade as a sandwich spread, especially for po’ boys, fried chicken sandwiches, or grilled veggie wraps. Its zesty notes cut through fried or grilled elements.
- Vegetable Dip:
- Offer as a dip for crudités like carrot sticks, celery, and cucumber. It’s a great alternative to traditional ranch dressing.
- Egg Topping:
- Drizzle over deviled eggs or hard-boiled eggs for a gourmet twist.
- Fries and Chips:
- Use it as a dipping sauce for fries or sweet potato chips. The creamy texture makes for a decadent snack.
- Salad Dressing:
- Thin with a bit of water or buttermilk and use it as a salad dressing for potato or cabbage slaws.
