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Remoulade Sauce

Posted by Elise on Jul 18, 2011

Filed under Sauce

Remoulade Sauce

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.

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Remoulade Sauce Recipe

  • Prep time: 10 minutes

If you don't have any pickle juice on hand, use a little lemon juice or vinegar.

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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.

Indexed: Cajun, Creole, Sauce

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15 Comments

Is this like the sauce people serve with onions rings or with the bloom'n onion at outback steakhouse?

Posted by: angela on July 18, 2011 7:48 PM

I love all things Cajun! I really like the addition of horseradish to this remoulade recipe...the different layers of spicy flavors sound delicious!

Posted by: Jennifer @ Jane Deere on July 18, 2011 8:37 PM

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

Posted by: Greg Walker on July 18, 2011 9:46 PM

This looks lovely - I'd never thought of making it at home, but now I can! Thanks!

Posted by: Ruth on July 19, 2011 1:24 AM

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

Posted by: Linda on July 19, 2011 6:26 AM

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!

Posted by: GM on July 19, 2011 10:15 AM

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...)

Posted by: Katie @ Healthnut Foodie on July 19, 2011 11:52 AM

Nice! I love sauces and bet this would be good on a chicken sandwhich or with fries. Thank you!

Posted by: S. on July 19, 2011 12:15 PM

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

Posted by: Garland on July 19, 2011 12:24 PM

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!

Posted by: Debora on July 20, 2011 9:55 AM

How long will this last in the fridge?

Great question, I would say a week at least. ~Elise

Posted by: Natalie on July 22, 2011 6:52 AM

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

Posted by: Marsha on July 24, 2011 11:17 AM

Hrm...I wonder how this would be in deviled eggs

Posted by: Janet on August 5, 2011 9:46 PM

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!

Posted by: stephanie on December 5, 2011 11:43 AM

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 :)

Posted by: Tiffany @ No Ordinary Homestead on March 28, 2012 10:24 PM

I apologize for the inconvenience, comments are closed. ~Elise

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