Remoulade Recipe: Craving something creamy, tangy, and just the right kind of zesty to complement your seafood, fries, or even sandwiches? Enter remoulade—a delicious, flavor-packed sauce that elevates any dish it touches.
This step-by-step guide will take you through everything you need to know about making remoulade from scratch. From the origins and types to the essential ingredients and preparation process, we’ve got you covered.
What is Remoulade?
Remoulade is one of those sauces that once you try it, you wonder how you ever lived without it. It’s a mayonnaise-based condiment loaded with herbs, spices, and tangy flavors. Originally French, remoulade has found its way into numerous cuisines, including the American South, where it’s taken on a spicy life of its own.
Think of remoulade as mayonnaise’s sophisticated cousin—flavored up with mustard, capers, pickles, herbs, and sometimes a kick of spice. It pairs well with seafood like crab cakes, shrimp, or po’boys, but don’t limit yourself—it’s equally delicious with veggies, sandwiches, or as a dip for fries.
Its versatility is what makes remoulade so popular across different cultures. It can be mild or hot, thick or thin, and made with ingredients you likely already have in your pantry.
A Brief History of Remoulade
The roots of remoulade can be traced back to France in the 17th century. It started as a simple, herbaceous condiment made with mustard, chopped pickles, capers, and fresh herbs. Over time, as French cuisine influenced various parts of the world, the sauce evolved and took on regional flavors.
When remoulade traveled to Louisiana, it merged with Creole traditions, creating a spicier, bolder version that has become a staple in Southern cooking. Cajun-style remoulade often features paprika, cayenne pepper, horseradish, and hot sauce, giving it that signature heat.
The beauty of remoulade lies in its adaptability. Whether it’s used in a Michelin-starred French dish or as a sidekick to fried shrimp at a backyard cookout, remoulade continues to be a favorite worldwide.
Types of Remoulade
Classic French Remoulade
The original French version is delicate, refined, and typically pale in color. Made with mayonnaise or aioli, Dijon mustard, capers, chopped gherkins, and herbs like parsley and tarragon, this version leans toward the tangy and herbal side.
It’s commonly served with cold meats, fish, or celery root salad (celeriac remoulade). It’s not spicy and focuses more on enhancing natural flavors rather than overpowering them.
Cajun/Creole Remoulade
Bold, spicy, and full of character—Cajun remoulade is Louisiana’s fiery take on the classic sauce. This version swaps in ingredients like Creole mustard, paprika, hot sauce, horseradish, and garlic for an extra punch. The color shifts from pale to pink or even orangey-red due to the spices and ketchup or chili sauce often added.
It’s an essential condiment for po’boy sandwiches, crab cakes, fried green tomatoes, and blackened shrimp. If you like a little heat, Cajun remoulade is the way to go.
Modern Variations
Modern cooks love to play around with remoulade, infusing it with everything from sriracha to chipotle, curry powder to wasabi. Vegan versions use plant-based mayonnaise, while low-fat options might sub in Greek yogurt.
There’s also a green remoulade made with fresh herbs and avocado for a healthier, vibrant twist. Whatever your flavor profile, there’s a remoulade variation for you.
The point is—don’t be afraid to experiment. Once you know the basic structure, you can customize your remoulade to fit your mood, meal, or spice tolerance.
Ingredients You’ll Need
Core Ingredients
Let’s talk about what you’ll need to whip up a basic remoulade sauce. These ingredients are the foundation, but you can tweak them depending on which variation you’re aiming for.
Here’s your shopping list for a classic yet flavorful remoulade:
- Mayonnaise (1 cup) – The creamy base that holds everything together. Use high-quality mayo for the best flavor.
- Dijon mustard (2 tablespoons) – Adds tang and depth.
- Capers (1 tablespoon, minced) – Briny and salty, they bring complexity.
- Pickles or gherkins (2 tablespoons, finely chopped) – For that crunch and sharp bite.
- Fresh parsley (2 tablespoons, chopped) – Brightens up the whole thing.
- Lemon juice (1 tablespoon) – Balances the richness with acidity.
- Garlic (1 clove, minced) – Because, well, garlic makes everything better.
- Salt and pepper (to taste) – Basic seasoning to round things out.
For a Cajun version, you’d add:
- Paprika or smoked paprika
- Horseradish
- Hot sauce
- Creole mustard
- Cayenne pepper
You can even throw in a dash of Worcestershire sauce or a spoonful of ketchup for more umami and sweetness.
Optional Add-Ins for Extra Flavor
Want to take your remoulade to the next level? Here are some optional ingredients that can seriously elevate the taste:
- Green onions or chives – Adds a subtle onion flavor.
- Tarragon or dill – Perfect if you’re aiming for a French-style twist.
- Chili flakes or Sriracha – For the spice lovers out there.
- Greek yogurt or sour cream – Mix with mayo for a lighter texture.
- Anchovy paste – Just a dab adds a punch of umami.
Use these sparingly and taste as you go. Remoulade should be flavorful, but not overpowering.
Tools Required for Preparation
Kitchen Tools Checklist
You don’t need fancy kitchen equipment to make remoulade, but a few basic tools will make the process smooth and efficient.
Here’s what you’ll need:
- Mixing bowl – A medium-sized bowl will do the trick.
- Whisk or spoon – To blend the ingredients until smooth and creamy.
- Cutting board and knife – For chopping herbs, pickles, and garlic.
- Garlic press (optional) – If you want finer minced garlic.
- Measuring spoons and cups – Precision matters, especially when balancing flavors.
- Glass jar or container – For storing your remoulade in the fridge.
If you’re feeling fancy, a small food processor can make things even easier—especially for finely chopping and blending. But don’t worry if you don’t have one; old-school whisking works just as well.
Step-by-Step Guide to Making Remoulade Sauce
Step 1: Prepare the Base
First things first—your base sets the stage for everything that follows. Remoulade begins with a creamy, rich foundation, and there’s no better option than a good-quality mayonnaise. You’ll want at least one cup of mayo in a medium-sized mixing bowl to start.
Now, some people like to mix in a bit of sour cream or Greek yogurt at this stage. Why? Because it adds a little tang and lightens up the heaviness of mayo. You can experiment with a 70/30 mayo-to-yogurt ratio if you prefer a lighter touch.
Once your base is in the bowl, take a moment to smooth it out with a whisk or fork. This makes it easier to incorporate the rest of your ingredients evenly.
A helpful tip? Let your mayo sit at room temperature for a few minutes before mixing. Cold mayo can make the blending process harder and result in a less creamy texture.
This base isn’t just for flavor—it’s the texture anchor of the whole sauce. If it’s too thin, the sauce will be runny. Too thick? It won’t spread well or blend with your dishes. So aim for that Goldilocks consistency: creamy, smooth, and luscious.
Step 2: Add Flavorings and Seasonings
Here’s where the magic happens. Start by adding your Dijon mustard. This ingredient brings a sharp, tangy element that balances the richness of the mayo. Two tablespoons is usually perfect.
Then come the capers and chopped pickles. These little guys pack a salty punch and provide a slight crunch—key components that make remoulade interesting. Make sure to chop them finely so they integrate smoothly into the sauce.
Next, toss in your minced garlic. Just one clove will do, but if you’re a garlic fanatic, go ahead and add more. Just be warned—it can easily overpower the other flavors.
Sprinkle in salt and pepper to taste, but don’t overdo it just yet. You’ll have another chance to adjust seasoning at the end.
Now, add your chopped herbs. Parsley is the go-to, but feel free to mix in dill, tarragon, or chives depending on the flavor profile you want. These herbs freshen things up and make the sauce vibrant.
Lemon juice is your acid here. A tablespoon should brighten up the mix nicely and help cut through the fat from the mayo.
Want to kick things up a notch? Add some smoked paprika, hot sauce, or even a dash of horseradish at this stage for a bold Cajun twist.
Mix it all gently with your whisk until everything is fully combined and the sauce turns a pale pink or off-white, depending on your ingredients.
Step 3: Mix and Taste
Once everything is in the bowl, it’s time to give your remoulade some love. Whisk the ingredients until you get a uniform consistency. You’re not just stirring—you’re emulsifying. Every ingredient needs to be evenly distributed to get that perfect bite every time.
Now, this next part is crucial: taste as you go.
Dip a spoon in and give it a try. What are you getting? Too tangy? Add a touch more mayo. Not enough kick? More mustard or hot sauce. Too salty? A squeeze more lemon might balance it out.
This is where you personalize your remoulade to suit your palate. Think of it like jazz—there’s a structure, but you’re free to improvise.
If you’re using it for seafood, make sure the sauce is bright and zesty. For red meats or fried foods, maybe go a little heavier on the paprika or mustard for more punch.
Pro tip: Use a clean spoon each time you taste. Double-dipping might be fine at home, but it throws off your palate and introduces bacteria.
Once the flavor is where you want it, set the whisk aside. Your remoulade is nearly done.
Step 4: Let It Chill
You might be tempted to dig in right away—but don’t. One of the most important (and overlooked) steps in making remoulade is letting it rest.
Transfer your sauce into an airtight container or glass jar and pop it into the fridge for at least 30 minutes, though an hour is better. This gives the flavors time to marry and deepen. Trust us—the difference between freshly mixed and properly chilled remoulade is night and day.
This step also helps firm up the texture a bit. The mayo will thicken slightly when cold, making the sauce easier to spread and dollop.
Planning ahead? Remoulade keeps well in the fridge for up to a week. The flavors only get better with time, so making it a day before you plan to use it can be a game-changer.
Just don’t forget to give it a quick stir before serving. Some settling or separation might occur, especially if you’ve used fresh lemon juice or yogurt.
Once chilled, your remoulade is officially ready to serve—and trust us, your taste buds are in for a treat.
Best Dishes to Serve with Remoulade
Remoulade is a versatile sauce that deserves a permanent place in your fridge. Here are some mouth-watering pairings that bring out its best qualities:
- Seafood: Crab cakes, shrimp, oysters, fried fish, grilled salmon.
- Fried Foods: French fries, hush puppies, fried green tomatoes.
- Sandwiches & Burgers: Po’boys, turkey sandwiches, even burgers.
- Vegetables: Roasted potatoes, steamed broccoli, or as a dip for raw veggies.
- Meats: Cold roast beef, grilled chicken, pork chops.
It can also work wonders as a salad dressing or a dip for chips. Think of it as your kitchen’s secret weapon.
Storage and Shelf Life Tips
Storing remoulade the right way is key to enjoying it safely and deliciously over several days. While it might be tempting to leave it out on the counter (especially if it’s part of a party spread), this creamy condiment is best kept cool.
Always store remoulade in an airtight container—preferably glass. Glass doesn’t retain odors or flavors like plastic can, which is perfect for a sauce as pungent and aromatic as remoulade. Place the container in the refrigerator immediately after mixing or serving.
Properly stored, your homemade remoulade should stay fresh for up to 7 days. The lemon juice and mustard act as mild preservatives, but the sauce contains fresh ingredients like herbs and garlic, so it won’t last forever.
Here are a few tips to extend shelf life:
- Always use a clean utensil to scoop out remoulade. Double-dipping introduces bacteria.
- Label the container with the date of preparation to keep track.
- If the sauce begins to smell sour, separate, or change color, it’s time to toss it.
Freezing remoulade is not recommended. The emulsified ingredients (like mayonnaise) don’t thaw well and will separate, leaving you with a watery mess instead of a creamy delight.
So, make just enough for the week—and trust us, it won’t last that long once you start using it.
Common Mistakes to Avoid
Even though remoulade is simple to make, there are a few pitfalls that can throw off your sauce. Let’s go over the common ones so you can steer clear:
1. Using Low-Quality Mayonnaise
The base is the heart of your remoulade. Cheap mayo can make your sauce taste bland or greasy. Invest in a good brand or make your own for best results.
2. Overpowering It with Garlic or Mustard
These ingredients are strong. Too much and you’ll dominate the sauce, masking the balance of flavors. Start small, taste often.
3. Skipping the Chill Time
Flavor development needs time. If you skip chilling, you miss out on the harmonizing effect that makes remoulade so addictive.
4. Forgetting the Acid
Lemon juice isn’t optional—it brings balance and brightness. Without it, the sauce feels heavy.
5. Not Chopping Ingredients Finely
Large bits of capers or pickles can disrupt the texture. Finely chop or even pulse in a food processor for a smoother result.
Avoid these mistakes and you’ll consistently whip up a remoulade that’s restaurant-quality—maybe even better.
Healthier Alternatives for Remoulade
Love the flavor but watching your diet? No problem. There are several ways to lighten up your remoulade without sacrificing too much taste:
1. Use Greek Yogurt
Swap out half (or all) of the mayo for plain, unsweetened Greek yogurt. It adds protein and cuts fat while keeping the creamy texture.
2. Go Vegan
Use vegan mayonnaise and skip any anchovy paste or Worcestershire sauce containing fish. Plant-based versions can taste just as good.
3. Add Avocado
Pureed avocado brings healthy fats and a fresh, vibrant green color. Blend it with lime instead of lemon for a twist.
4. Reduce Sodium
Capers, pickles, and mustard are all salty. Look for low-sodium options or reduce how much you add.
5. Cut the Sugar
Some recipes call for a touch of sugar or ketchup. You can skip it or use natural alternatives like honey (sparingly).
Healthy doesn’t mean flavorless. With these tweaks, you can enjoy remoulade guilt-free.
Remoulade Around the World
Remoulade isn’t just a French or Southern classic—it has found variations across different countries and cuisines:
- Denmark: Danish remoulade is bright yellow and often includes curry powder. It’s typically served with fried fish and hot dogs.
- Germany: Often includes chopped eggs and is served with meats or cold cuts.
- Iceland: Their version is sweetened with sugar and often includes apples.
- Louisiana, USA: The Creole take—bold, spicy, and red—used with seafood and sandwiches.
This global reach shows just how adaptable and beloved remoulade has become. Every region adds its own flair, from herbs to spices to sweeteners.
The core concept remains the same: a flavorful, creamy condiment that enhances everything it touches.
FAQs About Remoulade Recipe
1. What is remoulade sauce made of?
Remoulade sauce typically includes mayonnaise, mustard, pickles or relish, garlic, capers, lemon juice, and spices like paprika or cayenne pepper. Some versions add horseradish or hot sauce for extra kick.
2. Is remoulade sauce spicy?
It can be! Traditional remoulade has a mild tang, but adding hot sauce, horseradish, or cayenne pepper can turn up the heat. You can adjust the spice level to your taste.
3. What do you eat remoulade sauce with?
Remoulade is a versatile condiment. It pairs perfectly with seafood (like shrimp or crab cakes), fried green tomatoes, po’boys, sandwiches, fries, and even grilled meats.
4. Can I make remoulade ahead of time?
Yes, remoulade tastes even better when made ahead. Refrigerate for at least 1 hour before serving to let the flavors blend. It keeps well in the fridge for up to 1 week.
5. Is remoulade the same as tartar sauce?
Not exactly. Both are mayo-based, but tartar sauce is milder with fewer spices. Remoulade usually has a more complex, zesty flavor thanks to added mustard, herbs, and spices.
6. Can I make a dairy-free or vegan remoulade?
Absolutely! Just swap regular mayo for vegan or egg-free mayo. Make sure any other ingredients, like relish or mustard, are plant-based.
Conclusion
Remoulade is the unsung hero of sauces—a creamy, tangy, flavor-packed miracle that works with everything from seafood and fries to sandwiches and salads. Whether you’re a traditionalist who swears by the French version or a heat-seeker looking for a Cajun kick, remoulade has something for everyone.
It’s easy to make, endlessly customizable, and instantly elevates any dish. With just a few simple ingredients and about 10 minutes of your time, you can have a sauce that rivals the best restaurants out there.
So, next time you’re planning a meal, skip the store-bought condiments and whip up a batch of homemade remoulade. Your taste buds will thank you.
