remoulade recipe
The Best remoulade recipe
What I love most about this recipe is how it balances rich and fresh flavors without being heavy. The mayo base keeps it creamy, but the mustard, capers, and herbs add brightness and a little kick. Plus, it’s a great way to sneak in some extra veggies if you want—finely chopped pickles, celery, or even a little grated carrot blend right in without anyone noticing. It’s also a healthier alternative to store-bought sauces, since you control the ingredients and can cut back on sugar or sodium if needed. Honestly, it’s one of those recipes I always keep in the fridge because it just makes everything taste better.
Classic Remoulade Sauce
A creamy, tangy, and slightly spicy French condiment perfect for seafood, sandwiches, or as a dip. This remoulade sauce is rich with mayonnaise, mustard, and a blend of herbs and spices for a bold flavor.
🥘Ingredients
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp capers, finely chopped
- 2 tbsp cornichons or dill pickles, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh tarragon, finely chopped (optional)
- 1 clove garlic, minced
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce (e.g., Tabasco)
- 1 tsp paprika (smoked or sweet)
- 1 tsp lemon juice
- Salt and black pepper to taste
👨🍳Directions
-
1
In a medium mixing bowl, combine the mayonnaise, Dijon mustard, and whole-grain mustard. Whisk until smooth. -
2
Add the chopped capers, cornichons, parsley, chives, tarragon (if using), and minced garlic to the bowl. Stir well to incorporate. -
3
Mix in the Worcestershire sauce, hot sauce, paprika, and lemon juice. Stir until all ingredients are evenly distributed. -
4
Taste and season with salt and black pepper as needed. Adjust the hot sauce or lemon juice for more heat or tang if desired. -
5
Transfer the remoulade sauce to an air-tight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld. -
6
Serve chilled as a dip, spread, or condiment for seafood, sandwiches, or vegetables.
🔧Equipment
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Measuring spoons
- Air-tight container (for storage)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Remoulade Sauce Works
❓ Frequently Asked Questions About Remoulade Sauce
1. What is remoulade sauce, and how is it different from tartar sauce?
Remoulade is a cold, tangy sauce made with mayonnaise, mustard, capers, herbs, and spices. While it’s similar to tartar sauce, remoulade often includes additional ingredients like anchovies, horseradish, or hot sauce, giving it a more complex and slightly spicier flavor. Tartar sauce typically focuses on pickles, onions, and lemon juice.
2. Can I make remoulade sauce ahead of time?
Yes! Remoulade sauce actually tastes better when made ahead because the flavors have time to meld. Store it in an airtight container in the refrigerator for up to 5 days. Just give it a stir before serving, as some separation may occur.
3. What dishes pair best with remoulade sauce?
Remoulade is incredibly versatile and pairs well with:
– Fried seafood (shrimp, crab cakes, or fish)
– Roasted or grilled vegetables (asparagus, artichokes)
– Sandwiches (like po’ boys or burgers)
– Cold meats (ham or roast beef)
– As a dip for fries or onion rings
4. Can I make a dairy-free or vegan version of remoulade?
Absolutely! Use vegan mayonnaise as the base and ensure all other ingredients (like mustard and Worcestershire sauce) are plant-based. For extra flavor, add a dash of smoked paprika or nutritional yeast. The texture and taste will be very close to the traditional version.
5. How can I adjust the spiciness of remoulade sauce?
To make it milder, reduce or omit the hot sauce and cayenne pepper. For extra heat, add more hot sauce, a pinch of chili flakes, or a dash of horseradish. Taste as you go to achieve your preferred level of spiciness!
