Remoulade Sauce is a creamy, tangy, and spicy Southern condiment. It is a favorite for salad dressing, the perfect dab on baked or fried goodies, and a dipping sauce for party appetizers! This remoulade recipe is super easy and enjoys the simplest ingredients.
This tasty condiment with mayonnaise, mustard, and garlic is even more delectable after Immafying it with some relish and Creole seasoning. So if you’ve been looking for a holiday party or weekend game day sauce to go with your appetizers, this is it!
My version of this sauce has fewer and simpler ingredients, yet it definitely hits the spot. Creole mustard and Creole seasoning give it an authentic Southern flavor. And even better? No blender required! Just mix it all in a bowl, and you’re good to go.
Contents…What Is It? |
What Is Remoulade Sauce?
Remoulade has its roots in French cuisine. But it was later adopted by Americans, spiced up a bit, and turned into a household condiment, especially in the Southern US. French remoulade is mayo-based with herbs, pickles, and anchovies, closely resembling tartar sauce.
On the other hand, the Southern version is spicier than the French version. Additionally, the Louisiana style has a few variations, including basic ingredients: mayo, celery, horseradish, and hard-boiled eggs.
Recipe Ingredients
- Mayonnaise – For best results, make sure to choose high-quality mayo. However, you can make it even better with homemade mayo. 😉 If you need a mayonnaise substitute, I’ve got you covered.
- Garlic – Fresh minced garlic in this Louisiana-style remoulade gives it a more intense flavor than garlic powder. However, if that’s what you have, garlic powder will do the trick.
- Lemon Juice – It adds a refreshing citrusy zing to our homemade remoulade. But for quick substitutes, pickle juice or white wine vinegar works well. 😉
- Creole Mustard – I opted for this spicy mustard to capture the authentic flavor of remoulade dressing. But don’t worry if all you have is regular yellow mustard because it will be fine.
- Hot Sauce – It gives the right amount of heat to tickle your taste buds. Tobasco, Texas Pete, Tapatío, and store-brand hot sauces all work fine. You can even use sriracha or your favorite homemade hot sauce.
- Relish – Ramp up the flavor factor with the perfect balance of sweet and tart. If you don’t have relish on hand, you can swap it out with pickles, capers, or even green olives (dice them, and no one will know 😉).
- Green Onion – This beautiful garnish adds a mild oniony flavor to your dipping sauce.
- Worcestershire Sauce – It’s an all-purpose flavor enhancer with soy sauce, tamarind, and anchovies, making it great for sauces and marinades.
- Creole Seasoning – Southern remoulade sauce wouldn’t be complete without this classic seasoning. You can use a store-bought blend or make your own Creole seasoning.
How to Make Remoulade Sauce
Mix and Chill
- Mix Well – Mix all the ingredients in a medium bowl until everything is fully incorporated. (Photos 1-2)
- Refrigerate – Store it in a sealed container and refrigerate until you’re ready to party.
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 that give this recipe a French twist.
- Vegan Version – Swap Worcestershire out with soy sauce, and you’ll have a vegetarian delight. Replace the mayo with hummus for an easy vegan twist.
Tips and Tricks
- If you’re a fan of horseradish, you can always add about a teaspoon of it.
- Chill your remoulade before serving so it has time to thicken.
Serving and Storage Instructions
This sauce is out-of-this-world and gets a thumbs-up from everyone. Therefore, doubling the recipe makes it a convenient condiment to have on hand 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 two weeks.
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
This 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, salmon croquettes, and even steamed veggies like carrots and broccoli.
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.
Aoili is mayo with garlic. But you can use aoli to make remoulade sauce. Yum!
What to Serve With Remoulade Sauce
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 and chicken sandwiches. Oh yes!
More Drool-Worthy Sauce Recipes to Try
- Homemade Tartar Sauce
- Tzatziki Sauce
- Chimichurri Sauce
- Homemade Buffalo Sauce
- Caribbean Pepper Sauce
- Cranberry Sauce
Watch How To Make It
This blog post was first published in February 2018 and has been updated with additional tips, new photos, and a video.
Remoulade Sauce
Ingredients
- 1 cup (231g) mayonnaise
- 1½ teaspoon (4.2g) garlic, minced
- ½ tablespoon lemon juice
- 3 tablespoon (46.9g) Creole mustard
- 1 teaspoon (5g) hot sauce, adjust to taste
- 2 tablespoon (30g) relish
- 1 green onion, finely chopped
- 1 teaspoon (5.73g) Worcestershire sauce
- ½ teaspoon (1.5g) Creole seasoning (optional)
- Salt, to taste
Instructions
- Mix all the ingredients in a medium bowl 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.
Ashya says
Sooooooo good! Thank you for the great recipe! Another new favorite!
imma africanbites says
Awesome! So glad that you like it.
Devyn says
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?
ImmaculateBites says
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 .
Vicki Daniels says
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!
imma africanbites says
Yaaay! So happy you love this as much as I do. And you had me on that fried popcorn shrimp!
Charmaine says
Restaurants in Louisiana serve remoulade sauce.
Ann Marie E Kirsch says
Thinking about this tonight, but subbing cranberry mustard and Penzey’s Northwoods seasoning (used both in my crab cakes last night).
Suzane says
Is this the sauce restaurants use with fried crab cakes?
ImmaculateBites says
Not all restaurants, but most have their own variation.
J. R. Horner says
No, most of them use tartar sauce or cocktail sauce. (Maryland)
Yas says
I have a question is the relish sweet relish or dill relish?
ImmaculateBites says
It’s sweet relish.
Lisa says
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!
ImmaculateBites says
Hi Lisa! Thank you so much for the feedback. So happy it worked out well.
Cece says
Is there any substitute for Mayonnaise?? My husband won’t eat anything w/mayo.
imma africanbites says
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
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
AJ says
Looks lovely… but I thought Remoulade was made with celeriac …? No?
ImmaculateBites says
Thanks! It’s a mayo based sauce.
Tim says
I love your site and recipes! The recipe for remoulade says 1/2 lemon juice. 1/2 cup?
Thanks, Tim
ImmaculateBites says
It’s juice from 1/2 a lemon, about 1/3 cup – adjust to suit taste buds.