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Home / Courses

Remoulade Sauce (Plus VIDEO)

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Author: Imma Published:2/02/2018Updated:1/06/2022
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Remoulade Sauce is a Southern party favorite condiment because it is creamy, tangy, and spicy. It serves as a great salad dressing, the perfect dab on baked or fried goodies, or a dipping sauce for party appetizers! This remoulade recipe is super easy to make with the simplest ingredients, such as mayonnaise, mustard, and garlic, and made more delectable with some relish and Creole Seasoning. Indeed, the ultimate sauce of all time!

Contents…


What is Remoulade Sauce?
Imma’s Super Easy Remoulade Sauce Recipe
Remoulade Sauce Recipe Ingredients and Substitutes
Recipe Variation
Tips and Tricks
Serving and Storage Instructions
FAQs
What to Serve with Remoulade Sauce
More Sauce Recipes to Try
How to Make Remoulade Sauce
Watch How To Make It

Shrimp Po Boy Sandwich with Sauce

If hosting a holiday party or weekend game days is on your calendar sometime soon, this fancy Remoulade Sauce here is a must-have.

It’s the ultimate sauce or dip for fried veggie treats such as Fried Pickles and Fried Okra, as well as meaty goodies like Southern Fried Catfish and Baked Crispy Chicken Wings.

You can even drizzle it on a salad or slather it on sandwiches like Shrimp Po’Boy Sandwich and Chicken Sandwich. Oh yes!

What is Remoulade Sauce?

Remoulade Sauce

Remoulade actually has its roots in French cuisine. But it was later adopted by Americans, spiced it up a bit, and turned into an American household condiment, especially in the southern region of the US.

The French version of the sauce is mayo-based with mixtures of herbs, pickles, and anchovy, closely resembling a tartar sauce. On the other hand, the Southern version is far more seasoned than the French remoulade sauce.

While the Louisiana version has a few variations, most have the basic ingredients: mayo, celery, horseradish, and hard-boiled eggs.

Imma’s Super Easy Remoulade Sauce Recipe

My version of this sauce has fewer and simpler ingredients, yet it definitely hits the spot. It features relish, Worcestershire sauce, lemon juice, hot sauce, and finely chopped green onions. Plus, Creole mustard and Creole seasoning for an authentic Southern flavor.

It’s not that complicated at all, and you don’t even need to take out your blender or food processor. Just mix it manually until well-blended, and you’re good to go.

Remoulade Sauce Recipe Ingredients and Substitutes

Most of the recipe variations found online have a longer list of ingredients than what I use. And since I love y’all, I don’t want you to go all through the trouble – few and simple ingredients are all we need. 😉

  • Mayonnaise – For best results, make sure to choose high-quality mayo. Or just make your own Mayonnaise from scratch. 😉 These Mayonnaise Substitutes may also come in handy.
  • Garlic – I love using fresh minced garlic in making this Lousiana-style remoulade sauce because it’s more garlicky and savory than garlic powder. However, garlic powder will certainly do the trick if you want a smooth and velvety finish to your sauce.
  • Lemon Juice – It adds a refreshing citrusy zing to our homemade remoulade. For quick substitutes, I suggest pickle juice or white wine vinegar. 😉
  • Creole Mustard – I opted for Creole mustard to really capture the authentic flavor of remoulade dressing. But don’t worry because any mustard will work for this recipe.
  • Hot Sauce – It gives the right amount of heat to tickle your taste buds. You can also use sriracha if you want to make it spicier.
  • Relish – It complements the whole sauce by adding the perfect balance of sweetness and tartness of pickles. You can swap pickle relish with cornichons or chopped dill pickles.
  • Green Onion – Aside from its garnishing purposes, green onions also add savory and mild oniony flavor to our dipping sauce.
  • Worcestershire Sauce – It’s an all-purpose seasoning made with anchovies and soy sauce, making it great for sauces and meat marinades. This sauce holds a combination of bold and robust sweet, sour, and spicy flavors.
  • Creole Seasoning – But, of course, our Southern remoulade sauce wouldn’t be complete without this seasoning. It’s a blend of herbs and spices such as paprika, cayenne, and thyme. Check out this Homemade Creole Seasoning recipe to make it from scratch.
  • Salt – Don’t forget the salt! The taste won’t be the same without salt. It enhances any dish’s flavor, but it also balances it overall.

Recipe Variation

  • Sweet and Spicy – Too spicy for you? A few sprinkles of sugar or a tablespoon of honey is all you need to enjoy our sauce with a bit of sweetness without leaving out the spiciness altogether.
  • Savory – Fresh chives, tarragon, parsley, and dill are some of my favorite herb additions. A dash of Italian seasoning will definitely add exciting flavors, too.
  • Vegan Style – With a few ingredients swapped, particularly vegan mayo, vegan yogurt, and vegan Worcestershire sauce, and we’re good to go. 😉
Southern Fried Cat Fish with sauce

Tips and Tricks

  • If you’re a fan of horseradish, you can always add about a teaspoon of it.
  • You may substitute Creole mustard with any whole-grain mustard.
  • You can always process all the ingredients in a food processor if you prefer a smoother consistency.
  • Chill for a few hours or overnight before serving them up.

Serving and Storage Instructions

Trust me; this sauce is out-of-this-world always gets a thumbs up from my guests. Therefore, I highly suggest making a generous amount, so you can conveniently serve this up when the need arises. You’ll thank me later. 😉

  • Store – You can store our remoulade sauce in a clean and dry sealed jar or any airtight container.
  • Refrigerate – It will stay fresh in the fridge for up to two weeks. But if you’re using homemade mayonnaise, it’s best to use up this sauce within three days to be on the safe side since homemade mayo is made with fresh eggs and doesn’t have preservatives.

Note: I don’t recommend freezing Remoulade Sauce because of the mayo. It tends to separate once frozen and may become too watery and yucky after thawing.

FAQs

What do you eat with remoulade sauce?

Our sauce is pretty versatile; you can use it as a dipping sauce or dressing. It goes well with fried or baked goodies like Baked Chicken Tenders and Salmon Croquettes, and even steamed veggies, such as carrots and broccoli.

How do you describe remoulade sauce?

It’s a creamy, spicy, and tangy sauce similar to tartar sauce. But this one is more savory and a little spicier because of the Creole Seasoning and hot sauce.

What’s the difference between aioli and remoulade?

Aoili is essentially mayo with garlic. On the other hand, remoulade sauce uses mayonnaise as the base and is seasoned with more herbs and spices.

Salmon Croquettes easy thanksgiving appetizers

What to Serve with Remoulade Sauce

Make snacking more enjoyable when you serve these delicious baked and fried treats below with our luscious Remoulade Dressing.

  • Buffalo Chicken Wings
  • Maryland Crab Cakes
  • Beer Battered Fish
  • Potato Croquettes
  • Sausage Balls

More Sauce Recipes to Try

  • Homemade Tartar Sauce
  • Tzatziki Sauce
  • Chimichurri Sauce
  • Caribbean Pepper Sauce
  • Cranberry Sauce

Remoulade Sauce (Plus VIDEO),

How to Make Remoulade Sauce

How to Make Remoulade Sauce

Mix and Chill

  • Mix Well – Gather all the ingredients in a medium bowl and mix until everything is fully incorporated. (Photos 1-2)
  • Refrigerate – Store it in a sealed container and refrigerate.
Fried Okra

Watch How To Make It

This blog post was first published in February 2018 and has been updated with an additional write-up, and a video.

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Remoulade Sauce
Print

Remoulade Sauce

Remoulade Sauce is a Southern party favorite condiment because it is creamy, tangy, and spicy. It serves as a great salad dressing, the perfect dab on baked or fried goodies, or a dipping sauce for party appetizers!
Makes one cup of remoulade sauce
5 from 4 votes
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Southern
Servings 6

Ingredients

  • 1 cup (231 g) mayonnaise
  • 1½ teaspoon (4.2 g) garlic, minced
  • ½ tablespoon lemon juice
  • 3 tablespoon (46.9 g) Creole mustard
  • 1 teaspoon (5 g) hot sauce, adjust to taste
  • 2 tablespoon (30 g) relish
  • 1 green onion, finely chopped
  • 1 teaspoon (5.73 g) Worcestershire sauce
  • 1/2 teaspoon (1.5 g) Creole seasoning (optional)
  • Salt, to taste

Instructions

  • Gather all the ingredients in a medium bowl and mix until everything is fully incorporated.
  • Store it in a sealed container and refrigerate.

Tips & Notes:

  • If you’re a fan of horseradish, you can always add about a teaspoon of it.
  • You may substitute Creole mustard with any whole-grain mustard.
  • You can always process all the ingredients in a food processor if you prefer a smoother consistency.
  • Chill for a few hours or overnight before serving them up.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used in the recipe.

Nutrition Information:

Serving: 1tablespoon| Calories: 7kcal| Carbohydrates: 2g (1%)| Protein: 1g (2%)| Fat: 1g (2%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 1g| Sodium: 2mg| Potassium: 49mg (1%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 121IU (2%)| Vitamin C: 8mg (10%)| Calcium: 10mg (1%)| Iron: 1mg (6%)
Author: Imma
Course: Condiments
Cuisine: Southern
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Nutrition Facts
Remoulade Sauce
Amount Per Serving (1 tablespoon)
Calories 7 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Sodium 2mg0%
Potassium 49mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 121IU2%
Vitamin C 8mg10%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments & Reviews
  1. Ashya says

    Posted on 2/7 at 10:09PM

    5 stars
    Sooooooo good! Thank you for the great recipe! Another new favorite!

    Reply
    • imma africanbites says

      Posted on 2/8 at 1:49AM

      Awesome! So glad that you like it.

      Reply
  2. Devyn says

    Posted on 11/2 at 11:31AM

    Planning to make these with your salmon croquettes. What brand of mayonnaise and hot sauce do you prefer for this? Also do you use dill relish or sweet relish?

    Reply
    • ImmaculateBites says

      Posted on 11/3 at 12:39AM

      Hello, Any brand of mayonnaise and hot sauce would work out well here . For this recipe I used Kraft for the mayonnaise , Louisiana brand hot sauce and Sweet relish .

      Reply
  3. Vicki Daniels says

    Posted on 10/12 at 5:06PM

    5 stars
    Quick and easy recipe. I have made Remoulade Sauce from a much more complicated recipe and this was just as good! I use it as salad dressing over a bed of lettuce with fried popcorn shrimp. My husband could not quit raving about how good it was!

    Reply
    • imma africanbites says

      Posted on 10/13 at 6:09PM

      Yaaay! So happy you love this as much as I do. And you had me on that fried popcorn shrimp!

      Reply
  4. Charmaine says

    Posted on 8/4 at 8:24AM

    Restaurants in Louisiana serve remoulade sauce.

    Reply
  5. Ann Marie E Kirsch says

    Posted on 1/3 at 3:21PM

    5 stars
    Thinking about this tonight, but subbing cranberry mustard and Penzey’s Northwoods seasoning (used both in my crab cakes last night).

    Reply
  6. Suzane says

    Posted on 12/14 at 5:11PM

    Is this the sauce restaurants use with fried crab cakes?

    Reply
    • ImmaculateBites says

      Posted on 12/15 at 7:28PM

      Not all restaurants, but most have their own variation.

      Reply
    • J. R. Horner says

      Posted on 3/19 at 10:03PM

      No, most of them use tartar sauce or cocktail sauce. (Maryland)

      Reply
  7. Yas says

    Posted on 8/8 at 8:09AM

    I have a question is the relish sweet relish or dill relish?

    Reply
    • ImmaculateBites says

      Posted on 8/8 at 8:16AM

      It’s sweet relish.

      Reply
  8. Lisa says

    Posted on 2/7 at 8:39AM

    5 stars
    I made the remoulade sauce with the baked wings for the Superbowl. They were a hit! The wings came out perfect with a good spice flavor and the tangy sauce …Yum! Can’t wait to use that sauce with shrimp and your other recipes!
    Thank you!

    Reply
    • ImmaculateBites says

      Posted on 2/25 at 3:32PM

      Hi Lisa! Thank you so much for the feedback. So happy it worked out well.

      Reply
      • Cece says

        Posted on 11/14 at 7:33PM

        Is there any substitute for Mayonnaise?? My husband won’t eat anything w/mayo.

      • imma africanbites says

        Posted on 11/14 at 9:16PM

        Hi. I haven’t tried replacing mayo for anything for this recipe. However, I’ve seen some Remoulade recipes online using Greek yogurt instead of mayo. Would love to know how that would turn out for you.

      • Heath says

        Posted on 3/4 at 5:19PM

        You could make your own mayo and see if he’ll take that! Tell him it’s just an emulsion of egg and oil 😉 I just made my own mayo for the first time recently and it’s super easy

  9. AJ says

    Posted on 2/4 at 11:16PM

    Looks lovely… but I thought Remoulade was made with celeriac …? No?

    Reply
    • ImmaculateBites says

      Posted on 2/5 at 6:09AM

      Thanks! It’s a mayo based sauce.

      Reply
  10. Tim says

    Posted on 2/3 at 9:55AM

    I love your site and recipes! The recipe for remoulade says 1/2 lemon juice. 1/2 cup?

    Thanks, Tim

    Reply
    • ImmaculateBites says

      Posted on 2/5 at 6:25AM

      It’s juice from 1/2 a lemon, about 1/3 cup – adjust to suit taste buds.

      Reply

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