Remoulade Sauce

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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

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  • Prep time: 10 minutes
  • Yield: Makes about 1 1/2 cups

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.

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Consider serving with fried green tomatoes or artichokes.

Links:

Celery Root Remoulade Salad here on Simply Recipes

Crab Cakes with Vanilla Remoulade - from Leite's Culinaria

Pan Seared Salmon with Avocado Remoulade here on Simply Recipes

Shrimp Po Boy here on Simply Recipes

Remoulade Sauce

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Showing 4 of 26 Comments

  • Dovi adje bernard

    I tryed this cause is so so nice and so good, I like it very much.

  • Wally Raisanen

    Try it on shrimp and grits. Cook the grits in milk and add cream cheese. Dynamite!

  • Meir

    Can I really save in frig form a month or more?

  • Shelton

    Try substituting minced green olives for the pickle juice, or in addition to.

  • Carol

    I used this recipe to accompany Crab Cakes because I had the ingredients already and I was in test kitchen mode. I added a bit to much pickle juice and had to adjust it. I added a tablespoon of Ketchup to soften the flavor and it came out well. Thanks.

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