What is Remoulade?
Remoulade sauce is a classic French sauce that was changed a bit and made popular in Louisiana. Louisiana Remoulade sauce is a MUST for Bayou staples like Po’Boy sandwiches, and also great as a dip for boudin balls, crabcakes, and hush puppies. This recipe for remoulade sauce is so easy to throw together! It’s as simple as just adding all of the ingredients to a bowl, mixing them together, and it’s DONE! It tastes complex, with flavors from the garlic, green onions, lemon, Worcestershire sauce and dill pickle relish really shining though the creamy mayonnaise. You could serve it immediately, but it gets better if you let it sit in the fridge for an hour so the flavors can marry. This Louisiana remoulade sauce recipe will really quickly become one of your family favorites for sure, as it goes with almost anything and is much more exciting than plain mayo. We love making creamy sauces for dips, spreads, and salads! Try our Greek Tzatziki Sauce, perfect for homemade gyros or dipping fresh veggies in, and this Creamy Cilantro Lime Dressing will make eating salads feel like a treat!
Homemade Remoulade Ingredients
Mayonnaise: Mayonnaise is a blank canvas for many sauces and is also the base of this remoulade sauce recipe. It adds creaminess and richness. Seasoning: For seasoning, I used creole seasoning which is a combination of onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt, and sometimes cayenne or paprika as well. I also added extra salt and black pepper to really bring the flavors out. Spice: Smoked paprika adds a delicious and almost sweet smokiness to the remoulade sauce. It is addictive! Dijon mustard and prepared horseradish: Horseradish has a strong, spicy, peppery taste and a little goes a long way. Mustard also adds an extra peppery taste, but not as much heat. Feel free to add extra horseradish if you like that peppery heat! Relish: I love dill pickles on sandwiches and dill pickle relish takes this sauce to another level. You could use sweet pickle relish if you prefer. Hot sauce: You can add even more hot sauce if you like it spicy! Fresh herbs: Fresh, minced garlic and finely chopped green onions pack in the flavor of this remoulade! SO delicious! Lemon: Lemon juice brings a brightness to the remoulade sauce, and balances out the other flavors. Worcestershire sauce: Like the lemon juice, Worcestershire sauce helps to balance everything out.
How to make a Remoulade Sauce
Just two steps this time – it’s SO easy!
How to use Remoulade Sauce
Remoulade sauce is a versatile sauce and can be used as a dipping sauce or as a spread for various dishes. It’s a classic accompaniment to seafood dishes like fried shrimp, crab cakes, fried fish, or oysters or you can use it for dipping hush puppies, fried pickles, or french fries. But you can also use remoulade sauce as a spread or dressing for sandwiches and burgers. We especially love it with po’ boys. With its creamy texture, you can even use remoulade sauce as a dressing for salads, especially those featuring seafood or crunchy vegetables like shrimp salad, crab salad, or coleslaw.
What do you eat with remoulade sauce?
I like this remoulade sauce on everything! It is SO delicious and diverse. Here are a few of my favorite suggestions:
As a dip:
Fried Green Tomatoes Crispy Coconut Shrimp Homemade French Fries Sausage Balls Crispy Baked Sweet Potato Fries Fried Green Plantains
On sandwiches:
Shrimp Po Boy Sandwich Crockpot Mississippi Pot Roast Sandwiches Burgers Pulled Pork Sandwiches
Drizzled over vegetables:
Roasted Broccoli with Garlic, Parmesan & Lemon Easy Roasted Cauliflower Oven Roasted Asparagus with Garlic, Parmesan, and Lemon Tender Roasted Green Beans
With meat:
15 Minute Pan Seared Salmon Pan Seared Scallops Oven Baked Rainbow Trout Southern Fried Chicken Idaho Finger Steaks
Easy Remoulade Sauce storage
Store this easy remoulade sauce recipe in an airtight container in the fridge for up to 2 weeks. A jar works well!
Is remoulade served hot or cold?
Remoulade sauce is a condiment (like mayonnaise) and is best served cold or at room temperature.
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