Remoulade Sauce Recipe

Think of Remoulade sauce as a flavor party in your mouth. Creamy, tangy, a little spicy, and incredibly versatile – the condiment elevates everything from seafood to sandwiches. Whether you're a Remoulade newbie or a seasoned pro, this is your ultimate guide. We'll cover classic recipes, wild variations, delicious pairings, and everything you need to become a Remoulade master.

Jump to:

• What You'll Need (Ingredient List):
• Let's Make Some Sauce (Step-by-Step):
• Remoulade Variations
• The Perfect Pairing
• Remoulade vs. Other Sauces
• Tips and Troubleshooting
• How long does homemade Remoulade last?
• Full Recipe

What You'll Need (Ingredient List):

Alright, let's dive into a classic Remoulade recipe. This one has a fun twist with a bit of sweetness, a good dose of spice, and a hint of horseradish for an extra flavor kick. Think of this as the perfect starting point – you can always tweak it to your heart's content.

• ½ cup mayonnaise (the creamy, dreamy foundation)
• 1 Tablespoon lemon juice (for a bright, tangy zing)
• 1 Tablespoon sweet relish (a little something unexpected and delicious!)
• ½ Tablespoon paprika (adds warmth and a hint of smokiness)
• 2 Tablespoons Dijon mustard (the classic mustard choice for Remoulade)
• 1 teaspoon hot sauce (bring on the adjustable heat!)
• 1 teaspoon Creole seasoning (a flavorful blend of spices)
• 1 teaspoon horseradish (for a subtle, peppery bite)
• 1 clove garlic, grated (because garlic makes everything better)

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Let's Make Some Sauce (Step-by-Step):

Notes:

• Sweet Relish: This ingredient isn't found in every classic recipe but adds a fun sweetness that balances the other flavors.
• Creole Seasoning: This convenient blend typically contains spices like paprika, garlic powder, onion powder, cayenne pepper, and others – saving you the step of measuring out individual spices.
• Make it Your Own: This recipe is a fantastic launchpad. Get creative by adding chopped capers and fresh herbs, or explore different mustard varieties.

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Remoulade Variations

Okay, now that you've mastered the classic, it's time to break some rules (in the tastiest way possible!). Think of Remoulade as an invitation to play with flavors. Here are some ideas to spark your imagination:

Spice Things Up

• Jalapeño Kick: Finely chop some jalapeños and stir them into the base for a fresh, fiery twist.
• Smoky Chipotle: Swap the paprika for chipotle powder for a deep, smoky flavor.
• Cajun Spice: A generous sprinkle of your favorite Cajun seasoning blend will take your Remoulade straight to Louisiana.

Herbs & Zest

• Fresh Flavor: Minced dill, parsley, or chives add a bright, herbaceous note.
• Citrus Zing: Mix in a little lemon or lime zest for an extra burst of citrusy freshness.
• Green Goddess Twist: Add some fresh tarragon and a squeeze of lemon for a touch of classic Green Goddess dressing vibes.

Global Inspiration

• Curry Twist: Substitute some of the paprika for curry powder, adding a touch of warmth and exotic flair.
• Asian Zing: Mix in a little finely chopped ginger and a dash of soy sauce for an Asian-inspired Remoulade.
• Mexican Flair: Add some chopped cilantro, a pinch of cumin, and a squeeze of lime for a Mexican-inspired version.

Dietary Tweaks

• Vegan Love: Swap the mayo for a vegan mayonnaise alternative. There are some great options out there!
• Lighter Option: Replace some mayo with plain Greek yogurt for a tangy and slightly lighter take.

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The Perfect Pairing

Alright, let's put that delicious Remoulade to good use! Here's where things get really exciting: Remoulade's superpower makes practically anything you pair it with taste even better.

Seafood Classics

• Crab Cakes: Remoulade is a crab cake's best friend. Serve it on the side as a dip, or dollop it right on top.
• Fried Shrimp Po'Boys: No proper po'boy is complete without a generous slathering of Remoulade. Don't skimp! Or you can try this crispy Shrimp Tempura recipe.
• Fish Tacos: Remoulade makes a fantastic sauce for fish tacos, adding a tangy kick that pairs perfectly with grilled or fried fish.

Beyond the Sea

• Fried Green Tomato: The tang of Remoulade balances the richness of fried green tomatoes beautifully.
• Chicken Sandwich: Swap boring mayo for Remoulade on a fried chicken sandwich, and you'll never go back.
• Veggie Burger: Remoulade adds something special to veggie burgers, and it's equally delicious on a crispy Chicken Katsu Burger. Check out my post to learn more!

Remoulade Remix: Dips, Dressings & More

• French Fry: Elevate your snack game with Wingstop Cheese Fries, perfectly complemented by a sweet and tangy remoulade – an epic dipping sauce that pairs especially well with sweet potato fries!
• Salad Sensation: Drizzle a little Remoulade over a roasted veggie salad for a flavor upgrade. Love that creamy, tangy kick? Try my crave-worthy Chicken Salad recipe – it's perfect with Remoulade too!
• Spicy Sauce: Use Remoulade as a base and add sriracha, chili flakes, or other hot sauce varieties for a creamy, spicy dip.

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Remoulade vs. Other Sauces

With all these delicious sauces out there, it's easy to get them mixed up. Let's clear up the confusion and see how Remoulade stacks up against some of its common competitors.

Remoulade vs. Tartar Sauce

• Similar Roots: Both are mayonnaise-based with a tangy, savory flavor profile.
• Key Differences: Remoulade is typically spicier, with a distinct Creole influence thanks to mustard, paprika, and often cayenne pepper. Tartar sauce is often milder, focusing on briny flavors from chopped pickles and capers.
• Best Uses: Remoulade's spice and complexity make it great for seafood and bolder dishes. Tartar sauce is usually the go-to pairing for simple fried fish and chips.

Remoulade vs. Thousand Island Dressing

• Sweet vs. Savory: Thousand Island is, well, sweeter! It contains ketchup or a tomato-based element, which Remoulade lacks.
• Chunk Factor: Thousand Island usually boasts chunks of pickle relish for extra texture, while Remoulade typically has a smoother consistency.
• Best Uses: Thousand Island is the classic burger and salad dressing. Remoulade adds a brighter, bolder flavor to seafood or richer dishes.

Remoulade vs. Cocktail Sauce

• Tomato Tango: The biggest difference is the tomato base of cocktail sauce, usually ketchup or tomato sauce. It also features a strong horseradish kick.
• Spice Level: Cocktail sauce is typically spicier than Remoulade, though both can be adjusted to your heat preference.
• Best Uses: Cocktail sauce reigns supreme as a dip for chilled shrimp. Remoulade is far more versatile for a wider range of dishes

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Tips and Troubleshooting

Tips:

• Quality Ingredients Matter: Since the core ingredients are simple, opt for the best quality you can find. Fresh lemon juice and good mayonnaise make a big difference.
• Taste and Tweak: Adjust the seasonings and acidity (lemon juice) to your liking as you create the sauce.
• Chill Out: Allowing your Remoulade to rest in the refrigerator for at least 30 minutes lets the flavors meld and enhances the overall taste.
• Get Creative with Add-Ins: If you used the base recipe, don't be afraid to add chopped capers, herbs, or spice things up after getting a baseline flavor.

Troubleshooting

• Too Runny? If your Remoulade is thinner than you'd like, try adding a little more mayonnaise and whisking vigorously.
• Too Thick? Whisk in a teaspoon of water or lemon juice at a time to loosen the consistency.
• Not Spicy Enough? Add more cayenne pepper, hot sauce, or a pinch of chili flakes for an extra kick.
• Too Tangy? Balance excess acidity with a tiny bit of sugar or a splash more mayo.
• Flavor Falling Flat? A small pinch of salt can sometimes brighten up all the other elements.

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How long does homemade Remoulade last?

Good news – you can make a batch of Remoulade ahead of time! Once it's whipped up, pop it in a sealed jar or container and toss it in the fridge. It'll stay fresh and tasty for up to a week.

A couple of important things:

• Mayo Matters: Since mayonnaise is the main ingredient, you can't freeze your Remoulade.
• Keep it Cool: Try not to leave it sitting out at room temperature for too long (more than a couple of hours max). It's happiest in the fridge!

Full Recipe