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How to Make Rémoulade Sauce

How to Make Rémoulade Sauce

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Learn how to make an easy and versatile Rémoulade sauce with our step-by-step guide.

How to Make Rémoulade Sauce

Learning how to make a Rémoulade sauce from scratch is a quick and easy process that results in endless variation possiblities. Start with a base of

Step 1

Combine lemon juice, Dijon mustard, and pasteurized egg yolk in a medium bowl; stir well with a whisk.

Step 2

Add canola and olive oils to the egg yolk mixture, drop by drop at first, then in a thin drizzle, stirring constantly with a whisk.

Step 3

Stir in onion, pickle, and fresh herbs. If you're short on time, use store-bought canola mayonnaise in this recipe instead of fresh--the aromatic add-ins will lend it fresh bright, bold flavor.

Rémoulade Sauce

Rémoulade is a mayonnaise-based sauce of French origin that's often served with seafood. It can contain pickles, anchovies, and capers, and frequently calls for horseradish. It's featured in Louisiana cuisine, and a New Orleans-style rémoulade sometimes contains chopped hard-boiled eggs.

This recipe is an excellent alternative to tartar sauce, as it is very similar but has additional ingredients. It's the classic addition to oyster or shrimp po' boy sandwiches, and it's great with other varieties of fried fish or seafood. Rémoulade makes an excellent burger topping as well and is delicious as a dip for french fries.

Click Play to See This Basic Rémoulade Sauce Recipe Come Together

This version does not use horseradish, but feel free to add about 1 to 2 tablespoons if you'd like. The chopped cornichon pickles, capers, and mustard add fabulous flavor to the mayonnaise, making it reminiscent of tartar sauce. If you can't find cornichons, use chopped sour or dill pickles, or dill pickle relish.

Remoulade Sauce

Remoulade Sauce is a classic spicy condiment from Louisiana. It starts with a mayonnaise base that's kicked up with Cajun seasoning, whole grain mustard, hot sauce and grated fresh horseradish. I've tried many versions of this delicious sauce, but this recipe is my absolute favorite!

Some versions of Louisiana-Style, homemade Remoulade Sauce recipes start with an olive oil base, but I much prefer the creaminess and flavor of a mayonnaise base. Some also call for dill pickles or pickle relish, but I think it's better without them.

Though both tartar sauce and remoulade start with mayonnaise as a base, tartar sauce typically has just a few ingredients (mayonnaise, pickles, dill and often lemon juice), while Louisiana-style remoulade is a more complex blend of ingredients and spices.

The remoulade recipe originated in France (classic French Remoulade Sauce) as something like a tartar sauce with mini pickles called cornichons, but it evolved into the spicy versions that you'll find all over Louisiana (I always think of New Orleans). And when people in the United States hear the term 'remoulade sauce,' it's likely the spicy Louisiana style that comes to mind.

Recipe Summary

  • ½ cup minced celery
  • ½ cup minced green onions
  • ¼ cup mayonnaise
  • ¼ cup prepared horseradish
  • ¼ cup chopped fresh Italian parsley
  • 2 tablespoons Creole mustard
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon hot pepper sauce (such as Tabasco®)
  • ⅛ lemon (with rind), seeds removed
  • 1 tablespoon minced garlic
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 bay leaf, crumbled

Blend celery, green onion, mayonnaise, horseradish, parsley, Creole mustard, ketchup, Worcestershire sauce, Dijon mustard, vinegar, hot pepper sauce, lemon, garlic, paprika, salt, and bay leaf in a food processor, adding ingredients gradually with motor running, until lemon rind is finely chopped and sauce is well-blended. Chill sauce in refrigerator for at least 2 hours.

Outback Steakhouse Remoulade Sauce Recipe


  • 1/2 cup Mayonnaise (We use Duke’s)
  • 2 tablespoons Ketchup
  • 2 tablespoons Cream-Style Horseradish
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Salt
  • 1/8 teaspoon dried Oregano
  • Salt and freshly ground Black Pepper, to taste
  • Cayenne Pepper, to taste
  1. Mix all ingredients together.
  2. Adjust seasoning with salt, pepper and cayenne.
  3. Refrigerate for at least an hour to allow flavors to meld.

Grilled Shrimp Po'Boys with Quick Rémoulade Sauce Recipe

You'll find the origins of the classic Shrimp Po&rsquoBoy sandwich rooted in New Orleans. This Louisiana staple is typically made with fried shrimp, lettuce, tomato, and a homemade rémoulade sauce. Our delicious twist on the Cajun favorite layers grilled shrimp on a bed of creamy-dressed romaine lettuce, which is stuffed inside slightly charred hoagie rolls. During the summer, no one wants to be bothered with hot ovens and fryers. Here, we swap the deep fryer for the grill to make this light and flavorful crowd pleaser. Ready in just 15 minutes, you&rsquoll be enjoying this scrumptious sandwich in no time. First, make the basic rémoulade sauce by stirring together mayonnaise, green onions, Creole mustard, lime zest, lime juice, and hot sauce. Then grill the shrimp 2 to 3 minutes on each side, until they turn pink. The key to any po&rsquoboy sandwich is that the inside of the bread remains soft, while the outside is toasted, or in this case, grilled until crispy. Finish by spreading the homemade marinade on the cut sides of the rolls, and layer with shrimp and lettuce for an authentic taste of New Orleans.

For the rémoulade:

  • ½ Cup aioli or mayonnaise
  • ½ Cup creme fraiche
  • 2/3 Cups finely chopped scallions (white and green parts)
  • ¼ Cup drained capers
  • 1 Tablespoon finely chopped fresh tarragon
  • Finely grated zest of 2 lemons
  • 3 Tablespoons fresh lemon juice
  • 2 cloves garlic, finely chopped

For the tuna:

  • 8 5-ounce albacore tuna steaks
  • 2 Tablespoons olive oil
  • Kosher salt and freshly ground black pepper

Related Video

This is a wonderful sauce for crabcakes, veggies, boiled potatoes. I increased the tabasco (maybe twice as much), doubled the scallions, and added chopped cornichons. It was really, really good.

This sauce was pretty good, but I mistook it from the French, from France, sauce. So, I investigated and learned that this is the Louisiana creole sauce. The French one has no paprika and least of all ketchup. It was good nevertheless.

Not a traditional remoulade, but it was nice for dipping artichokes. I also served it with a highly seasoned grilled shrimp, so a more simple sauce like this was nice, There was already heat in the spice of the shrimp.

This remoulade looks nothing like the picture. It's a more complex version of a tartar sauce. It went over well on crab cakes, but I thought it would be pinker. The tabasco added a nice heat, but it needs paprika or ketchup or something else.

Great fast receipe, great base I just added a few extras: lemon juice, etc.

I thought the difference between remoulade and tartar sauce¿which both feature wide assortments of additives depending on culture¿is that remoulade is built like a mayonnaise with hard cooked yolks while tartar sauce is mayo from raw yolks. Random ingredients aside, that difference changes the flavor and color.

Yeesh! Needs horseradish, lemon juice, worcestershire, garlic. This to me is more like tartar sauce. Too mayo-ey

I agree with the user who said the ingredients are overall great, but it totally does taste like straight-up mayo unless you add more capers and add lemon juice and some cayenne, which also helps make it look a little prettier, too. I made this tonight to dip onion rings in.

This recipe gets 3 stars only because it provided good inghredients made as written it was almost like straight mayo. I added at least twice the amount called for: especially capers, mustard, vinegar and Tabasco, tasting as I went. After the juice of 1/2 lemon, it was delicious and well received by guests.

I made the recipe as written and served with a fresh veggie platter for baby shower and it was a hit.

This just tastes like mayonnaise. Double to triple everything except the mayonnaise, and you'll have a pretty good tartar sauce.

how can anyone say what a wonderful recipe when not one of the reviewers made it according to the recipe. I ill make it as is and let you know as it sounds good !

Delish. Added a bit of lite sour cream, used 2 tsp red wine vinegar, subbed Sirachi & added a little more, added a tsp of ketchup. Used lite mayo. The whole family loved it.

Great recipe. I use it for dip for grilled artichokes and would be good for any vegetable. Very versatile.

This was a great remoulade. I used the Lite Hellman's and white balsamic as I didn't have any tarragon vinegar. Next time I'll try it with lemon juice and add chopped tarragon. I also omitted the green onions since I had none on hand. If it called for parsley, I omitted that also on general principle, I hate parsley.

Good with crab cakes, great the next day with blanched julienne of celeriac. I did add extra mustard seeds.

Lacking tarragon vinegar I added about 1/2 tsp minced fresh tarragon. This was very good with crab cakes. Tomorrow the leftovers will go into celeriac remoulade.

We served this with the Sauteed Soft- Shell Crab recipe on Epicurious - just delicious! We are looking forward to serving it with crab cakes too!

This is a superb recipe. I have eaten my fair share of Remoulade Sauce in New Orleans, and this is a winner! Add a tbs. of ketsup for color and flavor. Our guests have loved it!

We had a remoulade sauce with a grilled artichoke appetizer at Bandera last night. It was so good I used it on my prime rib as well. Had to find a recipe after that. I'm going to try this. I think it's probably good with EVERYthing!!

Delicious. I quartered the recipe, just eyeballing it - used red wine vinegar, no tarragon, no parsley, and minced onion instead of scallions. It was awesome served with crab cakes.

Excellent recipe for remoulade sauce, I didn't have any tarragon vinegar so I used red wine vinegar and added about a tablespoon of dried tarragon, also chopped up a chipolte chili instead of the tabasco which gave it a nice smoky layer of taste.

This is good as written. But I think it is much improved if you substitute red wine vinegar for the tarragon vinegar and then add a tablespoon or two of fresh tarragon. Also, I leave out the salt. Great with crab cakes.

I used fresh tarragon with balsamic vinegar instead of tarragon vinegar. Add some catsup 1 tablespoon if you like your sauce to be less dry and more colorful.

Very good! I added extra capers, green onions and Tabasco. I did not add any salt, as it didn't need any.

Homemade Cajun Remoulade Sauce

Today&rsquos recipe for Homemade Cajun Remoulade Sauce is a sister post to my last recipe for Fried Green Tomatoes, which by the way, is an AMAZING combination.

I&rsquove decided to give this sauce it&rsquos own blog post because remoulade sauce is just as amazing on many other things!

So, what exactly is remoulade sauce?

Today&rsquos recipe is definitely an American version of the sauce (from Louisiana), but it&rsquos thought to have French origins. This makes total sense because of the French Creole influence in Louisiana cooking.

The French version is a mayonnaise-based sauce with additions such as capers, gherkins, mustard, herbs, and sometimes horseradish.

This Cajun version kicks it up a bit with Worcestershire sauce and Creole seasoning. I&rsquom not going to say that the Louisiana version is better than the French version, but this stuff is tangy and creamy like the original sauce with that oh-so-good addition of HEAT! 👹🔥❤️

Now, what to serve your Homemade Cajun Remoulade Sauce with?

As I mentioned before, it&rsquos amazing with Fried Green Tomatoes. Other vegetables it compliments include asparagus, artichoke, and crudités.

It&rsquos tasty with hardboiled eggs atop iceberg lettuce, and perhaps its most popular application is with cocktail shrimp and other shellfish.

Turn up the heat at your next party with this tasty, Americanized sauce, and it&rsquos sure to be a hit!

There are some rémoulade recipes that include everything but the kitchen sink. I’m keeping it somewhat simple by limiting my ingredients to twelve – ha! Chances are, most of the ingredients are probably all items you keep on hand.

Start with a medium mixing bowl. Add one cup of mayonnaise and one tablespoon chopped onion. In all honestly, one tablespoon of chopped onion is probably like 1/8 th of a whole onion. If you’re going to be dicing an onion for another recipe — for instance, hushpuppies – just reserve a tablespoon for later.

Sprinkle in a couple splashes of hot sauce, one tablespoon distilled white vinegar and two tablespoons of Dijon mustard (bonus points if you have Creole mustard on hand, but it’s not a requirement). Next stir in one tablespoon of prepared horseradish.

Just a little caveat I feel I should mention regarding the horseradish. Prepared horseradish and horseradish sauce are not exactly the same thing. Prepared horseradish is grated horseradish root mixed with salt and vinegar. It has a very strong and spicy flavor.

Horseradish sauce included prepared horseradish as an ingredient, along with added cream or mayo to make the flavor milder. However, when it comes to a recipe, the two are not interchangeable. If the recipe calls for prepared horseradish, that’s what you should use.

Next, add ¼ cup of a neutral flavored oil, such as vegetable oil, one teaspoon of paprika, ½ teaspoon table salt, one tablespoon chopped fresh parsley, one tablespoon chopped celery and ½ teaspoon Worcestershire sauce. Whisk everything together until it is smooth and creamy.

Rémoulade sauce can be beaten immediately. I like to let it chill in the fridge for several hours. I think it actually tastes better after it has had a chance to sit for 24 hours.

Rémoulade Spread

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A sandwich-spread version of the jazzed-up mayonnaise from the Big Easy. Try it with shrimp, tuna, or in chicken salad.

What to buy: Creole (a.k.a. Cajun) mustard is a spicy, hot mustard made with horseradish. You can find it at gourmet grocery stores and specialty markets as well as at some grocers.

This recipe was featured as part of our Sandwich Spreads photo gallery.


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Lisa Jervis, cofounder of Bitch magazine and author of Cook Food: A Manualfesto for Easy, Healthy, Local Eating, has a particular bias against mushy, flavorless vegetables that are more steamed than roasted. To get that roasty, toasty flavor and texture, be sure to cut the veggies evenly, spread them out in the pan, and oil and season them generously. Plus, Jervis says, anything lower than 500 degrees Fahrenheit is baking, not roasting.


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