Remoulade Sauce Recipe

Remoulade Sauce is a tangy, creamy condiment packed with bold flavors from mustard, horseradish, and spices. It’s perfect for dipping seafood, fries, or as a zesty spread for sandwiches and burgers.

Why I’ll Love This Recipe

I love how easy this remoulade sauce is to whip up and how it enhances anything it touches. The blend of spicy, tangy, and creamy flavors elevates simple dishes like shrimp, crab cakes, or even roasted veggies. It’s a true crowd-pleaser that’s both flavorful and versatile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• mayonnaise

• Dijon mustard

• horseradish

• lemon juice

• hot sauce (like Tabasco)

• paprika

• garlic powder

• salt

• black pepper

• fresh parsley (optional)

Directions

1. I start by whisking together mayonnaise and Dijon mustard in a bowl until smooth.

2. Then, I add in the horseradish, lemon juice, hot sauce, paprika, garlic powder, salt, and pepper.

3. I whisk everything together until it’s well combined.

4. If I want extra freshness, I chop up some fresh parsley and stir it into the sauce.

5. I taste and adjust the seasoning if needed—sometimes I add more lemon juice or hot sauce for an extra kick.

6. I cover and refrigerate the remoulade for at least 30 minutes to let the flavors meld.

Servings and timing

This recipe makes about 1 cup of remoulade sauce, which is enough for 4-6 servings. Prep time is about 10 minutes, and if I can, I like to let it chill for 30 minutes to an hour before serving.

Variations

I like to:

• Add a bit of smoked paprika for a smoky twist.

• Incorporate fresh dill or tarragon for an herbaceous touch.

• Make it spicier by adding extra hot sauce or even a pinch of cayenne pepper.

• Use Greek yogurt or sour cream instead of mayonnaise for a lighter version.

Storage/reheating

I store remoulade sauce in an airtight container in the refrigerator for up to 1 week. There’s no need to reheat—just take it out of the fridge and stir before serving.

FAQs

Can I make remoulade sauce ahead of time?

Yes! In fact, I recommend it. The flavors develop even more after sitting in the fridge for a few hours or overnight.

What can I use remoulade sauce with?

I love it with fried seafood like shrimp or catfish, crab cakes, boiled crawfish, or even roasted potatoes. It also works great as a dip for vegetables or a spread for sandwiches.

Can I make it spicier?

Absolutely! Just add more hot sauce, cayenne, or horseradish to bump up the heat to your liking.

Can I make it without horseradish?

Sure! If you don’t have horseradish, you can use extra hot sauce or even a bit of mustard to maintain that tangy kick.

Is this sauce gluten-free?

Yes, this remoulade sauce is naturally gluten-free, making it a great option for those with dietary restrictions.

Conclusion

Remoulade Sauce is one of those must-have condiments that adds a zesty, creamy punch to so many dishes. Whether you’re serving it with seafood, veggies, or using it as a sandwich spread, this sauce is sure to impress. With just a few simple ingredients, I’ve got a flavorful sauce ready to take any meal to the next level.

Print