Traditional recipes

Remoulade Sauce

Remoulade Sauce

Louisiana-style remoulade, great sauce for po boy sandwiches and crab cakes, or a dip for artichokes or fried green tomatoes!

Photography Credit:Elise Bauer

Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are familiar.

All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika and Cajun seasonings.

If you do any traveling around Louisiana you’ll find that it seems like almost everyone has their own “secret recipe” for this sauce. It’s served most often with shrimp and crab cakes, po boy sandwiches and even chicken. It’s also awesome as a substitute for ketchup with french fries.

Remoulade Sauce Recipe

If you don't have any pickle juice on hand, use a little lemon juice or vinegar.

Ingredients

  • 1 1/4 cups mayonnaise
  • 1/4 cup mustard (Creole mustard if possible)
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun or Creole seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon pickle juice (dill or sweet, your preference)
  • 1 teaspoon hot sauce (preferably Tabasco)
  • 1 large clove garlic, minced and smashed

Method

Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

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Rémoulade Sauce

Rémoulade is a mayonnaise-based sauce of French origin that's often served with seafood. It can contain pickles, anchovies, and capers, and frequently calls for horseradish. It's featured in Louisiana cuisine, and a New Orleans-style rémoulade sometimes contains chopped hard-boiled eggs.

This recipe is an excellent alternative to tartar sauce, as it is very similar but has additional ingredients. It's the classic addition to oyster or shrimp po' boy sandwiches, and it's great with other varieties of fried fish or seafood. Rémoulade makes an excellent burger topping as well and is delicious as a dip for french fries.

Click Play to See This Basic Rémoulade Sauce Recipe Come Together

This version does not use horseradish, but feel free to add about 1 to 2 tablespoons if you'd like. The chopped cornichon pickles, capers, and mustard add fabulous flavor to the mayonnaise, making it reminiscent of tartar sauce. If you can't find cornichons, use chopped sour or dill pickles, or dill pickle relish.


What is remoulade sauce? Remoulade originated in France as a white, mayonnaise-based condiment made with mustard, capers, gherkins, and herbs. A red, oil-based version (made without mayonnaise) was invented in 1920 to compliment a shrimp dish at a New Orleans restaurant called Arnaud’s.*

With the addition of paprika or ketchup, white remoulade morphs into the familiar light reddish-pink color, and this is the type of sauce that most of us think of when we think of remoulade sauce.

Remoulade, in this form, is cool, tangy, rich, and fresh, with a pleasant trace of spice. Its combination of flavors makes it well suited for dipping and topping all kinds of seafood, from shrimp to crab cakes to fish. Like tartar sauce, it’s especially good with crunchy, breaded seafood.

I like to pair this remoulade with fresh-caught, perfectly seasoned Gorton’s Seafood. I picked up some Premium Flounder Fish Fillets while I was at the store shopping for remoulade sauce ingredients.

Gorton’s Seafood has been making quality seafood products for 167 years, so you know that any variety you choose to pair with your remoulade is going to be a winner.

In addition to Premium Flounder Fish Fillets, you can pick from a range of Classic Favorites like Beer Batter Tenders and Fillets, Crispy Battered Haddock Fillets, Potato Crunch Fish Fillets, and many more.

While I was working on this remoulade sauce recipe, I sat down and made a chart of all the possible ingredients from all the recipe variations I could track down. Here’s the complete list, in no particular order.

All the Possible Remoulade Ingredients

Mayonnaise, mustard (Creole, Dijon, whole, and regular), sweet paprika, Cajun seasoning, hot sauce, ketchup, garlic, black pepper, salt, cayenne, lemon juice, vinegar, Worcestershire, horseradish, relish, parsley, onions, celery, pimientos, capers.

I broke those ingredients down into categories for ease of combination and substitution (some can appear in more than one category). Most remoulade recipes include mayo and mustard plus one or more ingredients from each category.

Red coloring: paprika, Cajun seasoning, cayenne, ketchup, hot sauce.

Acid: lemon juice, vinegar, Worcestershire sauce, ketchup.

Green stuff: relish, parsley, celery, capers.

Powerful flavors: horseradish, garlic, onions, hot sauce.

Miscellaneous: salt, pepper, pimientos.

You can mix and match your ingredients, or make substitutions, by balancing the different ingredient groups. No paprika? Try ketchup or Cajun seasoning. No lemon juice? Try Worcestershire sauce. No parsley? Try relish.

And so on. It’s very flexible and can be adjusted to taste. I mixed up an assortment of batches to see what I liked best.

With an easy recipe like this, and Gorton’s Seafood, you can make a delicious seafood meal at home any night of the week. Look for Gorton’s Seafood Premium Flounder Fish Fillets at your local grocery store!


Related Video

This is a wonderful sauce for crabcakes, veggies, boiled potatoes. I increased the tabasco (maybe twice as much), doubled the scallions, and added chopped cornichons. It was really, really good.

This sauce was pretty good, but I mistook it from the French, from France, sauce. So, I investigated and learned that this is the Louisiana creole sauce. The French one has no paprika and least of all ketchup. It was good nevertheless.

Not a traditional remoulade, but it was nice for dipping artichokes. I also served it with a highly seasoned grilled shrimp, so a more simple sauce like this was nice, There was already heat in the spice of the shrimp.

This remoulade looks nothing like the picture. It's a more complex version of a tartar sauce. It went over well on crab cakes, but I thought it would be pinker. The tabasco added a nice heat, but it needs paprika or ketchup or something else.

Great fast receipe, great base I just added a few extras: lemon juice, etc.

I thought the difference between remoulade and tartar sauce¿which both feature wide assortments of additives depending on culture¿is that remoulade is built like a mayonnaise with hard cooked yolks while tartar sauce is mayo from raw yolks. Random ingredients aside, that difference changes the flavor and color.

Yeesh! Needs horseradish, lemon juice, worcestershire, garlic. This to me is more like tartar sauce. Too mayo-ey

I agree with the user who said the ingredients are overall great, but it totally does taste like straight-up mayo unless you add more capers and add lemon juice and some cayenne, which also helps make it look a little prettier, too. I made this tonight to dip onion rings in.

This recipe gets 3 stars only because it provided good inghredients made as written it was almost like straight mayo. I added at least twice the amount called for: especially capers, mustard, vinegar and Tabasco, tasting as I went. After the juice of 1/2 lemon, it was delicious and well received by guests.

I made the recipe as written and served with a fresh veggie platter for baby shower and it was a hit.

This just tastes like mayonnaise. Double to triple everything except the mayonnaise, and you'll have a pretty good tartar sauce.

how can anyone say what a wonderful recipe when not one of the reviewers made it according to the recipe. I ill make it as is and let you know as it sounds good !

Delish. Added a bit of lite sour cream, used 2 tsp red wine vinegar, subbed Sirachi & added a little more, added a tsp of ketchup. Used lite mayo. The whole family loved it.

Great recipe. I use it for dip for grilled artichokes and would be good for any vegetable. Very versatile.

This was a great remoulade. I used the Lite Hellman's and white balsamic as I didn't have any tarragon vinegar. Next time I'll try it with lemon juice and add chopped tarragon. I also omitted the green onions since I had none on hand. If it called for parsley, I omitted that also on general principle, I hate parsley.

Good with crab cakes, great the next day with blanched julienne of celeriac. I did add extra mustard seeds.

Lacking tarragon vinegar I added about 1/2 tsp minced fresh tarragon. This was very good with crab cakes. Tomorrow the leftovers will go into celeriac remoulade.

We served this with the Sauteed Soft- Shell Crab recipe on Epicurious - just delicious! We are looking forward to serving it with crab cakes too!

This is a superb recipe. I have eaten my fair share of Remoulade Sauce in New Orleans, and this is a winner! Add a tbs. of ketsup for color and flavor. Our guests have loved it!

We had a remoulade sauce with a grilled artichoke appetizer at Bandera last night. It was so good I used it on my prime rib as well. Had to find a recipe after that. I'm going to try this. I think it's probably good with EVERYthing!!

Delicious. I quartered the recipe, just eyeballing it - used red wine vinegar, no tarragon, no parsley, and minced onion instead of scallions. It was awesome served with crab cakes.

Excellent recipe for remoulade sauce, I didn't have any tarragon vinegar so I used red wine vinegar and added about a tablespoon of dried tarragon, also chopped up a chipolte chili instead of the tabasco which gave it a nice smoky layer of taste.

This is good as written. But I think it is much improved if you substitute red wine vinegar for the tarragon vinegar and then add a tablespoon or two of fresh tarragon. Also, I leave out the salt. Great with crab cakes.

I used fresh tarragon with balsamic vinegar instead of tarragon vinegar. Add some catsup 1 tablespoon if you like your sauce to be less dry and more colorful.

Very good! I added extra capers, green onions and Tabasco. I did not add any salt, as it didn't need any.


Remoulade Sauce and Crab Cakes

Sauce and crab are two things I adore. Separately or together, they are high on my list of food favorites. How high? Well, I celebrate the end of each year with king crab legs and lemon clarified butter for New Year’s Eve. I can’t think of a better meal to have while remembering all the wonderful times of the year. As the new year progresses, I treat myself to more crab and sauce from time to time. Another combination I enjoy is crab cakes with remoulade sauce.

Don’t skimp on the sauce with me. Pile it on! I’m one of those who could almost swim in sauce, almost. You should see my ratio of spaghetti to sauce, it’s at least half and half. A few fries with my ketchup? Maybe (no judging, please). Remoulade sauce, the oh so good Cajun version, is a terrific match for seafood. My husband prefers it for shrimp instead of cocktail sauce. I’ll use it for salads, sandwiches, burgers, and best of all – crab cakes.

I’m very picky about crab cakes. Sometimes I wonder why I order them in a restaurant. The majority of the time it is a big disappointment. What most places call crab cakes are nothing but stuffing cakes with a hint of crab. You know what I mean? You taste more of the breading and seasoning than crab. Awful. Every now and then I get a good one though. Once in a blue moon I get an incredible one and that happened recently.

Where did I get the incredible crab cake? It came from Angelina’s of Maryland. Actually, it was more than one, four to be exact. Four of the best looking jumbo lump patties I’ve seen. At first glance they look like mounds of only crab. I handled them delicately so they would not fall apart. I used two spatulas to flip them while cooking. I devoured them when they were done. Well, I did share with my husband. We had a fantastic meal with them and the remoulade sauce plus a simple salad. If you love crab and crab cakes the way I do, I highly recommend getting some from Angelina’s.

How often do you have crab? Do you enjoy it with sauces like cocktail, dill, butter, remoulade, or simply the juice a lemon? Perhaps a sprinkling of Old Bay seasoning too? The are so many great combinations. Which one will I pick the next time? Stay tuned…


Homemade Cajun Remoulade Sauce

Today&rsquos recipe for Homemade Cajun Remoulade Sauce is a sister post to my last recipe for Fried Green Tomatoes, which by the way, is an AMAZING combination.

I&rsquove decided to give this sauce it&rsquos own blog post because remoulade sauce is just as amazing on many other things!

So, what exactly is remoulade sauce?

Today&rsquos recipe is definitely an American version of the sauce (from Louisiana), but it&rsquos thought to have French origins. This makes total sense because of the French Creole influence in Louisiana cooking.

The French version is a mayonnaise-based sauce with additions such as capers, gherkins, mustard, herbs, and sometimes horseradish.

This Cajun version kicks it up a bit with Worcestershire sauce and Creole seasoning. I&rsquom not going to say that the Louisiana version is better than the French version, but this stuff is tangy and creamy like the original sauce with that oh-so-good addition of HEAT! 👹🔥❤️

Now, what to serve your Homemade Cajun Remoulade Sauce with?

As I mentioned before, it&rsquos amazing with Fried Green Tomatoes. Other vegetables it compliments include asparagus, artichoke, and crudités.

It&rsquos tasty with hardboiled eggs atop iceberg lettuce, and perhaps its most popular application is with cocktail shrimp and other shellfish.

Turn up the heat at your next party with this tasty, Americanized sauce, and it&rsquos sure to be a hit!


Louisiana-Style Rémoulade Sauce

I love sauces and I have a huge respect for them because when I started cooking after moving out from my parents’ house, they saved my dishes many times. With lack of experience, I often over cooked things but with the added sauce, it somehow made it taste better…

As you probably know, France has quite a reputation when it comes to sauces. Besides the 5 Mother Sauces, there’s a long list of well-known condiments that originated in France. One of them is Rémoulade.

This sauce is mayonnaise or aïoli- based usually with pickles and curry as well as paprika, horseradish, capers, and other ingredients. When it was created, it was apparently made to accompany some meat dishes. Nowadays rémoulade sauce also pairs well with fried fish and seafood such as Crab Cakes and Po Boy sandwiches as well as fried green tomatoes, French Fries, artichokes, and hard boiled eggs.

Although this sauce came from France, it’s also popular in many other countries such as Denmark, Sweden, Norway, Iceland, Netherlands, Finland, Germany, and of course the United States. By the time it got to Louisiana, it had a delicious twist to it and became a Creole cuisine staple.

What differs from the French and the Creole versions are the ingredients. The original version is more yellowish while the Louisiana version is reddish due to the added paprika and/or ketchup. Also the Americanized version is slightly more “zippy” than the original sauce.

My version of rémoulade sauce includes my Creole Seasoning Mix along with my Homemade Mayonnaise as well as my Homemade Horseradish. I also use both, paprika and ketchup… why not? I also throw in a few dashes of hot sauce so my rémoulade is definitely not only “reddish” looking but also has a nice zip to it!

Next time you want to make crab cakes or other famous Louisiana dishes, you can’t disregard this fabulous condiment. It’s like having a Hot Dog without the bun… exactly! This Rémoulade Sauce is quick and easy to make, smooth and very tasty… simply the perfect addition to your recipe folder…
Bon Appétit!

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Shrimp Remoulade Salad

There are many types of remoulade. This sauce, which is spicy and tart, is similar to the one served at Brigtsen’s Restaurant in New Orleans, where the shrimp remoulade appetizer is hearty enough to eat as an entree. This remoulade is spicy, but if you prefer a milder version, back off on the horseradish and hot sauce.

Storage Notes: The remoulade can be refrigerated for up to 5 days.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Related Recipes
Directions

Make the shrimp: Bring a medium pot of generously salted water to a boil. Quarter the lemon, squeeze it into the water and then drop it into the pot. Add the shrimp, reduce the heat to medium-low and poach until the shrimp turns pink and curled, 2 to 3 minutes. Slice one shrimp open to see that it is opaque throughout, then drain and spread on a platter to cool. (The cooking time will vary with the size of the shrimp.)

To hard-cook the eggs, add about 1 inch of water to a medium pot and bring to a boil. Place the eggs in a steamer insert that fits in the pot and gently lower the steamer into the pot. Reduce the heat to medium-low, cover and steam the eggs for 13 minutes. Meanwhile, prepare an ice bath in a medium bowl. When the eggs are finished steaming, transfer them to the ice bath and let sit for 5 minutes, then peel.

While the eggs are steaming, make the remoulade: In a food processor, combine the celery, scallions, parsley an garlic, and pulse until finely chopped. Add the Creole or stone-ground mustard, ketchup, lemon juice, horseradish, red wine vinegar, sweet paprika, yellow mustard, salt and hot sauce and pulse until well combined. Scrape down the sides of the processor bowl, if necessary. With the machine running, slowly add the oil in a thin stream until fully incorporated. Refrigerate until ready to use.

Divide the lettuce among four plates. Quarter each egg and place them around the edges of the lettuce. Top the lettuce with six shrimp per plate and sprinkle with sliced avocado and radishes, if using. Spoon equal portions of the remoulade sauce on top of each portion, or serve the sauce on the side.

Recipe Source

Remoulade sauce recipe adapted from chef Frank Brigtsen of Brigtsen’s Restaurant in New Orleans.


Capers are key to the flavor

Capers are responsible for much of the zippy flavor in a remoulade sauce recipe! If you haven’t used them in recipes before, here are some notes on working with capers:

  • Capers are a berry of the caper bush that’s native to the Mediterranean. They’re round and dark green gray, about the size of a peppercorn. You’ll find them used often in French, Italian and Mediterranean recipes.
  • Capers taste tangy, briny and salty, and add a savory pop to any dish. They’re served pickled in jars. You’ll need to drain capers before using, unless otherwise noted in the recipe.
  • Where to find them in the grocery store? You’ll find them in jars near the olives at the grocery store.
  • How else to use them? Try more capers recipes like Salmon with Capers or Roasted Eggplant Pasta.

Recipe Summary

  • 1 large egg
  • 2 large egg yolks
  • 1/2 teaspoon salt
  • Pinch of sugar
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup light olive oil
  • 1-2 tablespoons fresh lemon juice
  • 3/4 cup light vegetable oil
  • 1 tablespoon capers, washed, dried, and chopped
  • 2 teaspoons Dijon-style mustard
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped shallots

Place egg, yolks, salt, sugar, and pepper in the bowl of a food processor fitted with the plastic blade. Process until well blended.

With the machine running, add olive oil, dribbling slowly. Add 1 tablespoon lemon juice, then dribble in vegetable oil. Taste for seasonings, adding more lemon juice, salt, or pepper if needed.

Stir in capers, mustard, herbs, and shallots and serve immediately. (The sauce can also be made ahead and refrigerated in an airtight container for up to 2 days.)


What is Cajun Remoulade?

Remoulade is a spicy mayo-based sauce with origins in France. The ingredients are similar to those in tartar sauce and it tastes a lot like Outback dipping sauce, aka Bloomin’ Onion sauce.

Louisiana style remoulade sauce is a bit different than the original. It’s spicier, and the color is a bit darker too.

It makes a fantastic dipping sauce for Cajun appetizers like boudin balls, fried alligator, and crab cakes. It’s also a great sandwich spread and it’s what most New Orleans restaurants use as a po boy sauce too.

Ingredients in Remoulade Sauce

A basic remoulade sauce starts with a base of mayonnaise, herbs, and pickles (or pickle relish).

To spice things up, my Cajun remoulade includes a few additional ingredients:

  • capers– I use capers instead of pickles. The acidity perks up the flavors of the sauce
  • whole grain mustard– If you live in an area that sells authentic creole mustard, definitely use it!
  • horseradish– Rather than shredding horseradish root, I use prepared horseradish. You can find it in the condiment aisle of the grocery store
  • cajun seasoning– Tony Cacheres brand cajun blend is tasty but there is a lot of salt in it. To cut down the sodium, make my cajun seasoning recipe.
  • paprika– I prefer smoked paprika, but sweet paprika is fine too

Other Uses

As mentioned already, Cajun remoulade is great as a dipping sauce and sandwich spread, but there are plenty of other ways to use it, too.

Add a drizzle of the spicy sauce on top of pan seared blackened ahi tuna, crab stuffed mushrooms or hot crab dip. It’s really tasty with seafood – try it on crispy pan seared salmon or with Cajun shrimp and rice.

How to Store Cajun Remoulade

Keep the sauce in a covered container or a squeeze bottle in the refrigerator. Although most store-bought condiments keep for months, homemade sauces like this don’t have preservatives.

Because of this, you’ll need to use the remoulade within a week or two. If the mayo you use is already nearing its expiration date, try to use the sauce up within a few days.

Other Cajun and Creole Recipes

If you love the foods of New Orleans, be sure to try my dirty rice recipe and you’ll love New Orleans shrimp and grits!

Be sure to come back tomorrow for an authentic NOLA recipe, boudin balls!


Watch the video: Remoulade Sauce (December 2021).