This remoulade sauce for seafood is creamy, tangy, and a little spicy. Made with mayonnaise, whole-grain or Dijon mustard, capers, lemon, and horseradish, it takes only a few minutes to stir together. Serve it cold with crab cakes, fried shrimp, fish sandwiches, or a shrimp po' boy.
Overview: Quick Remoulade Sauce
Louisiana-style remoulade is a classic Cajun and Creole condiment.. There are almost as many versions of this sauce as there are fish species in the Florida Keys. I've simplified it into an easy recipe you can make at home.
- Yield: ¾ cup
- Prep time: 10 minutes
- Chill time: 30 minutes
- Storage: Refrigerate in an airtight container for up to 5 days.
- Key ingredients: Mayonnaise, mustard, capers, hot sauce, lemon juice, garlic powder, and paprika.
- Texture: Creamy with a little texture from the mustard, capers, and herbs.
- Flavor: Tangy, savory, and a little spicy.
- Why this recipe works: Inspired by the remoulade on my first shrimp po' boy in Louisiana, this cool, creamy sauce has enough tang and heat to balance crispy fried seafood. It takes only a few minutes to make and tastes even better after chilling.
Jump to:
What Is Remoulade?
Remoulade is a cold mayonnaise-based sauce commonly served with seafood.
Louisiana-style remoulade usually includes mustard, paprika, hot sauce, horseradish, and other seasonings.
It is especially good with crab cakes, fried shrimp, and po' boys.
Louisiana Remoulade
I had my first shrimp po' boy at Mickey's Drive Inn in Kaplan, Louisiana, during my first business trip more than 30 years ago. My coworkers told me what to order, and I took their advice.
Crispy Gulf shrimp were piled onto soft French bread with a creamy pink sauce. Everything at Mickey's was homemade, and that roadside meal became one of the most memorable meals of my life. That first bite taught me how extraordinary fresh Gulf shrimp could be-and I'm still thinking about it today.
What You'll Need
Note: Traditional Louisiana remoulade has a long ingredient list. This simplified version delivers a similar creamy, tangy taste with fewer ingredients.
- Mayonnaise
- Fresh lemon juice
- Tabasco or other hot sauce
- Whole-grain or Dijon mustard
- Fresh parsley
- Capers
- Green onion (scallion)
- Horseradish
- Garlic powder
- Worcestershire sauce
- Paprika
- Sugar
- Salt and pepper
How to Make Remoulade Sauce
- Add the mayonnaise, lemon juice, hot sauce, mustard, parsley, capers, green onion, horseradish, garlic powder, Worcestershire sauce, paprika, and sugar to a medium bowl.
- Stir until everything is evenly combined.
- Season with salt and pepper to taste. Add more lemon juice or hot sauce, if desired.
- Cover and refrigerate for at least 30 minutes before serving.
Serving
Serve remoulade sauce chilled with any of these delicious seafood meals:
- Panko Crab Cakes
- Fried Red Snapper
- Boiled Shrimp With Old Bay
- Blackened Swordfish
- Fish Sandwiches
- Blackened Tuna Steaks
You can also spread it on burgers and sandwiches, spoon it over potatoes, or serve it as a dip for raw vegetables.
Storage
Store homemade remoulade sauce in an airtight container in the refrigerator for up to five days.
Stir before serving.
Remoulade Sauce for Seafood
Equipment
- Medium mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Cutting board
- Chef's Knife
Ingredients
- ½ cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Tabasco or other hot sauce
- 2 teaspoons whole-grain mustard or Dijon
- 2 teaspoons finely chopped fresh parsley
- 2 teaspoons finely chopped capers
- 1 green onion finely chopped
- 1 teaspoon prepared horseradish
- ½ teaspoon garlic powder
- ½ teaspoon Worcestershire sauce
- ½ teaspoon paprika
- ½ teaspoon sugar
- Salt and pepper to taste
Instructions
- Add the mayonnaise, lemon juice, hot sauce, mustard, parsley, capers, green onion, horseradish, garlic powder, Worcestershire sauce, paprika, and sugar to a medium bowl.
- Stir until everything is evenly combined.
- Season with salt and pepper to taste. Add more lemon juice or hot sauce, if desired.
- Cover and refrigerate for at least 30 minutes before serving.
Leave a Reply
You must be logged in to post a comment.