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.
Yield: Makes about 1 1/2 cups.
Is this like the sauce people serve with onions rings or with the bloom’n onion at outback steakhouse?
I saw this when you posted it over on Facebook earlier, and it totally got me fixed on a basketful of late night fries! I whipped up a batch of the Remoulade and fried a bushel of spuds, and had a great evening watching Ramsey!
Great! ~Elise
This looks lovely – I’d never thought of making it at home, but now I can! Thanks!
Sounds wonderful, definitely going to try the sandwiches too. What kind of pickle juice do you recommend … Sweet? Dill? Other? Thanks!
Dill, but sweet would work too. ~Elise
We just made this and its great! I used it as dip for baby carrots. The only changes I made were to use 1 t. ground ginger an extra t. of pickle juice since we had no horseradish. Awesome recipe!
During the 14 months we spent as newlyweds living in New Orleans, we absolutely fell in love with remoulade sauces! Our favorite way to enjoy it is with buttered grilled artichokes! A-MAY-ZING. (Okay, I’m adding grilled artichokes to tonight’s menu…)
Nice! I love sauces and bet this would be good on a chicken sandwhich or with fries. Thank you!
What Cajun or Creole seasoning do you recommend? Do you have a recipe for a mix I could make myself? Can’t wait to try this!
My Louisiana friends often use Tony Chachere’s seasonings. If you can’t find a mix you can search online for several recipes. ~Elise
One of the ways we enjoy remoulade in Louisiana is a topping for fried green tomatoes. Oh,summer treats! Actually makes the heat and humidity bearable. Thanks Elise and Hank!
How long will this last in the fridge?
Great question, I would say a week at least. ~Elise
I’m going to fry up some shrimp this week & give this remoulade a try. Have you tried adding a little bit of anchovy paste? I’ve been told that it gives an extra layer of flavor.
I haven’t, but it sounds like a great idea! ~Elise
Hrm…I wonder how this would be in deviled eggs
This is great. I had a sauce like this once before with fried green tomatos and lost it. I have crab cakes which i have never tried before, but have been wanting to try. It is a very simple sauce and I had everything in my kitchen already!
Tried this last night and it was delicious. Served it with slightly warm sliced roast beef, kohlrabi & cauliflower. I will definitely keep this sauce around for more things :)