Remoulade Recipe

This Louisiana-style remoulade sauce recipe is essentially flavored mayonnaise that’s taken to level 10. Perfect for po’ boys, crab cakes, or an awesome dipping sauce for so many things. Whip up a homemade version in minutes and get ready to dunk everything in it!

There’s nothing like a great sauce to elevate what would otherwise be sort of bland. What would Cobb salad be without Ranch dressing? Or Eggs Benedict be without Hollandaise? Or pasta without spaghetti sauce. Sad. They’d all be sad.

Then there’s Remoulade Sauce. I first had it while in Georgia over 15 years ago, served with fresh fried catfish. I’ve been hooked ever since.

Remoulade (pronounced reh-moo-lahd) is a classic mayonnaise-based sauce, which originated in France. Louisiana was the U.S. state that made it popular, though, and you won’t find many food joints (if any) around Louisiana that don’t serve their version with some deep-fried battered seafood.

Most remoulade sauce has mayonnaise, herbs, and pickles as the base. Louisiana-style remoulades also include mustard (and/or horseradish) and cajun seasonings. Around the New Orleans area, they even like to stir in chopped up hard boiled eggs. It reminds me of a cross between tartar sauce and Thousand Island dressing – creamy, tangy, spicy, and delicious!

NOTE: Remoulade sauce is like most classic recipes – there’s a basic concept with a million iterations. This is our version. Here’s what you’ll need:

Ready to make it? Grab a bowl, some measuring cups, and a whisk. Dump everything in a bowl and combine. That’s it! Its flavor is best after being chilled for at least an hour.

This sauce is typically used for deep-fried battered seafood like crab cakes and po’ boys, but there are so many more ways to enjoy it. Here are some ideas:

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

Remoulade Sauce

This Remoulade sauce is a fantastic spicy mayonnaise made in minutes. Great with crab cakes, Po’Boy Sandwiches, french fries, and more!

Prep: 5min

Total: 5min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 328 kcal, Carbohydrate 2 g, Protein 1 g, Fat 35 g, Saturated Fat 6 g, Trans Fat 1 g, Cholesterol 20 mg, Sodium 406 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 1/4 cup mayonnaise
• 2 1/2 tablespoons spicy brown mustard
• 1 tablespoon paprika ( (sweet or smoked))
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons prepared horseradish
• 2 teaspoons lemon juice
• 1 teaspoon Creole seasoning ( (*see note))
• 1 teaspoon pickle juice ( (dill or sweet))
• 1 teaspoon hot sauce
• 1 clove garlic (, grated)
• grind of black pepper

Instruction:

1. In a medium bowl, whisk together all the ingredients. Taste, and adjust seasonings if needed.
2. Ideally, cover and chill for at least an hour for the flavors to meld.
3. Refrigerate any unused sauce in an airtight container for up to 4 days. It might loosen up a bit, so just give it a quick stir before serving again.

Remoulade Sauce

This homemade remoulade sauce recipe is SO easy to make! Creamy and tangy, it’s a perfect quick dipping sauce for French fries, crispy cauliflower, and more. Find additional serving suggestions in the post above.

Prep: 10min

Total: 10min

Yield: 4

Ingredients:

• ½ cup mayonnaise (or vegan mayo)
• 1 tablespoon mustard
• 1 teaspoon hot sauce
• ½ teaspoon paprika
• 2 garlic cloves (grated)
• 1 scallion (finely chopped)
• 1 teaspoon fresh lemon juice
• ⅛ teaspoon onion powder
• Pinch of cayenne
• Chives for sprinkling (optional)

Instruction:

1. In a small bowl, stir together the mayonnaise, mustard, hot sauce, paprika, garlic, scallion, lemon juice, onion powder, and cayenne.
2. See the blog post above for remoulade serving suggestions.

Louisiana Style Rémoulade Sauce Recipe • Flavorful Sauce! – Episode 241

FAQ

What is remoulade sauce made of?

What nationality is remoulade?

What do you eat with remoulade?

1. Fried dill pickles (the pickle juice creates a nice harmony with the vinegar notes)
2. Fried green tomatoes.
3. Crab cakes.
4. Fried fish.
5. A po’ boy sandwich.
6. In Denmark, remoulade is eaten with french fries (and ketchup) on their famous hot dogs and roast beef sandwiches.

What is the difference between aioli and remoulade?