This creole Remoulade sauce is so easy to make. It is both delicious and versatile. The sauce has a complex flavor as it's creamy, slightly spicy, and tart. I love it on french fries, hot dogs, crab cakes, shrimp po'boy, fish po'boy, or any fried appetizer.
Here's my simple Remoulade sauce recipe that you can make at home. This classic Louisiana condiment will make anything taste better from appetizers to sandwiches. Best of all, it can be ready in about 5 minutes.
What is Remoulade Sauce?
Remoulade is a mayo-based sauce that’s quite similar to tartar sauce and Thousand Island dressing. It originated in France but can also be found in Louisiana and throughout Europe. In Europe, Remoulade is commonly served with seafood cakes, hot dogs, fish 'n chips, boiled beef and potatoes, and sandwiches.
Louisana-Style Remoulade
The Louisana-style remoulade is usually containing a combination of mayo, spices (cajun seasoning), herbs, and pickles. The creamy dressing is typically served for deep-fried battered seafood cakes, po'boys, and salad dishes (shrimp remoulade).
I was watching NBA players interviewed on favorite cities in the United States. They were all laughing that New Orleans has to be at the very top because of the food! From the French influence to the gulf seafood, the pride of southern cooking, and hot and spicy sauces. Mix that all together and you have a food mecca!
New Orleans Remoulade is one of those unsung heroes that brings that all together and makes meals special. People talk about po'boy but don't often mention what makes the best po'boy.. this is one of the key ingredients!
Ingredients for Cajun Remoulade Sauce Recipe
Here are all the ingredients you will need to make remoulade sauce. Mayonaisse, whole grain mustard, fresh lemon juice, paprika, hot sauce, sweet relish, Worcestershire sauce, and the optional creole seasoning.
Mayonaisse: This thick sauce is made up of egg yolks, vinegar or lemon juice, and oil. You can use classic Mayonaisse or vegan Mayonaisse.
Mustard: In this recipe, I used Trader Joe's whole grain mustard. Whole grain mustard packs a lot of flavors because it's made of whole brown mustard seeds with French vinegar, white wine, and a blend of spices. It's smooth but also has a nice grainy texture. It works well in dressings.
Paprika: I personally used smoked paprika. Regular paprika can also be used as an alternative ingredient.
Hot Sauce. I used Crystal Louisiana's Pure Hot Sauce but you can use any Louisiana-style hot sauce of your choice.
Creole seasoning: It's optional but recommended. I used Tony Chachere's Creole Seasoning. Creole seasoning creates a robust, slightly spicy, savory, and smoky flavor to any dish.
How to Make Remoulade Sauce
This remoulade sauce is easy to make. You just need to gather all your ingredients then mix until combined. Cover, refrigerate for at least an hour to allow the flavors time to blend before serving time. It's best used within 24 hours.
What to Serve with New Orleans Remoulade Sauce
Remoulade is a versatile dipping sauce. It is perfect for fried seafood, boiled shrimp, crab cakes, potato cheese balls, fried green tomatoes, fried okra, crispy chicken fingers, fries, po'boy sandwiches, chips, or fresh veggies.
FAQ and Cooking Tips
This remoulade sauce is best when it's freshly made and used within 24 hours. However, if you can't finish it in one day keep the leftover in an airtight container and store it in the fridge for up to 4 days.
You can purchase Crystal Louisiana's Pure Hot Sauce at Vons/Albertsons or any Louisiana-style hot sauce at Walmart, Target, Ralphs/Kroger, and Amazon.com for around $1.59/ 12 oz bottle. Creole seasoning is available at Walmart, Sprouts, Vons/Albertsons, or Ralph's for around $2.49/17 oz container.
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Remoulade Sauce Recipe
Ingredients
- ½ cup mayonaisse
- 1 tbsp whole grain mustard
- 2 tsp lemon juice
- 2 tsp Worcestershire sauce
- ½ tsp smoked paprika
- 1 tsp hot sauce, (such as Crystal Louisiana's hot sauce)
- 1 tbsp sweet relish
- ¼ tsp creole seasoning, (optional)
Instructions
- In a small bowl, mix all ingredients until well combined. Cover, refrigerate for at least an hour to allow the flavors enough time to blend before serving time. It's best used within 24 hours.
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