• Skip to main content
  • Skip to primary sidebar

Biscuits & Burlap logo

  • Home
  • Browse Recipes
  • About Us
  • Contact Us
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Browse Recipes
  • About Us
  • Contact Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dressings, Sauces, & Marinades » Remoulade Sauce

    Published: Apr 17, 2018 · Modified: Sep 17, 2021 by Sara

    Remoulade Sauce

    Thanks for sharing!

    2425 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    Whether you serve it with crab cakes, on a po’boy, with fried green tomatoes, or dip your french fries in it, remoulade sauce is the perfect Cajun complement to so many dishes!

    remoulade sauce in square bowl

    Exactly what is Remoulade Sauce?

    Let’s cut right to the chase… There are a million ways to make remoulade sauce. The only constant is that there is mayonnaise, mustard, parsley, and hot sauce in basically every version.

    From there, you can add (or not) pickles or capers, green onions, lemon juice or vinegar, cayenne or horseradish, paprika, garlic, worcestershire… it really just depends on your taste!

    remoulade sauce in green bowl

    What do you eat it with?

    Most recently I served it on these oyster po’boys, but it’s also great on crab cakes, fried green tomatoes, fried squash, and homemade french fries! Make this remoulade sauce ahead of time because the longer it sits, the better it gets… let it sit for at least an hour before serving. Overnight is even better.

    remoulade in glass crab dish

    Love all Cajun and Creole foods like we do? We were able to get the Jambalaya Recipe from the famous New Orleans restaurant, Mother’s, and they graciously allowed us to share. This is one you’ll want to make on a weekend. It takes a while, but is well worth it.

    About southern food:

    Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!

    You may find a few facts that will surprise you.

    Are you getting our weekly newsletters?

    remoulade in glass crab dish

    Remoulade Sauce

    Biscuits & Burlap
    Remoulade sauce is a tangy Cajun sauce that goes well on sandwiches, with french fries, and is excellent with any type of seafood.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Course Sauce
    Cuisine Cajun

    Ingredients
      

    • 1 cup mayonnaise
    • 2 Tbsp dijon
    • 1 Tbsp fresh parsley chopped
    • 1 Tbsp hot sauce
    • 2 tsp whole-grain mustard
    • 2 cloves garlic minced
    • 1 tsp capers chopped
    • 1 tsp red wine vinegar
    • 1 tsp worcestershire sauce
    • 1 tsp paprika
    • 1 green onion sliced
    • ¼ tsp salt
    • cayenne to taste

    Instructions
     

    • Combine all ingredients in food processor. Blend well. 
    • Chill for at least 1 hour. 
    Tried this recipe?Let us know how it was!

     

    What can you serve remoulade sauce with? Here are just a few ideas:

    Crab Cakes with Cajun Cream Sauce are so easy from BiscuitsandBurlap.com
    Crab Cakes
    Homemade French Fries with Creole Aioli from BiscuitsandBurlap.com
    Homemade French Fries
    Fried Oyster Po’Boys
    hurricane cocktail
    Classic Hurricane Cocktail

     

    Looking for other Cajun favorites? Here are some of ours:

    Gouda Grits with Cajun Spice are a versatile side dish from BiscuitsandBurlap.com
    Gouda Grits with Cajun Spice
    chicken-nachos
    Chicken Nachos with a Cajun Kick
    shrimp-and-grits
    Shrimp & Grits
    Gumbo

    Don’t forget to sign up for our newsletter to get Southern recipes delivered to your inbox every week!

    Categories: Dressings Tags: misc recipes

    Reader Interactions

    Comments

    1. Susan the Farm Quilter says

      April 29, 2018 at 7:43 pm

      Thank you for sharing this recipe with Southern Plate and Meal Plan Monday. Having spent my whole life in the western United States, this is something totally new to me!

      Reply
      • Pam says

        May 01, 2018 at 12:27 pm

        Give it a try Susan. You’ll love it!

        Reply
    2. Kandi-Leigh says

      October 06, 2018 at 1:16 am

      My local grocery store does not carry stone ground mustard. Is there a substitute I can use?

      Reply
      • Kandi-Leigh says

        October 06, 2018 at 1:18 am

        I’m sorry, I meant that my grocery store does not carry whole-grain mustard. Is there a substitute I can use?

        Reply
        • Sara says

          October 06, 2018 at 8:39 am

          Another mustard will work! I don’t know that I would go all the way to yellow, but stone-ground, brown mustard, or dijon will work!

          Reply
    3. CindYnShawN says

      July 06, 2021 at 2:07 pm

      5 stars
      Found this recipe and boy am I glad I did. Was a total hit. Made fried green tomatoes and was looking for something special to use as a sauce. This was just the thing! Super creamy, tangy! Perfect in my opinion. I made no substitutions. The capers worried me with combining with red wine vinegar (thought it was going to be too “sour”) but it was amazing.

      Reply
      • Pam says

        July 06, 2021 at 3:49 pm

        Yay! Thank you so much for taking the time to leave us such a great review and star rating. We love our remoulade sauce too!

        Reply
    4. Alicia says

      August 07, 2022 at 10:29 pm

      5 stars
      Went great with the fried green tomatoes. Made a tasty dressing for the chicken sandwich

      Reply
      • Pam says

        August 08, 2022 at 10:51 am

        Thanks so much for letting us know and for the 5 star rating, Alicia! It really means a lot.

        Reply
    5. Weijing says

      August 26, 2022 at 9:51 am

      Hi, how long will the remoulade keep good for?

      Reply
      • Pam says

        August 28, 2022 at 9:04 am

        I wouldn’t hesitate to keep it 5-7 days as long as it’s tightly covered in the fridge.

        Reply

    Tell us what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, y'all!

    Pam and Sara sitting on blanket with picnic.
    Photo cred: Angie Webb Creative

    We’re Pam and Sara, a Southern mother/daughter team on a mission. We’re here to help you keep those precious food memories alive and create new ones, too. 

    Read more-

    Recent Posts

    • Coconut Chocolate Chip Cookies with Brown Butter
    • Crustless Breakfast Quiche
    • Southwestern Salad: Entree’ or Side
    • Creamy Gorgonzola Dressing

    Christmas Dishes

    • Key Lime Cookies
    • Brioche French Toast Casserole
    • Vegetable Au Gratin
    • Roasted Carrots and Green Beans

    Footer

    ↑ back to top

    About

    • About Us
    • Disclosures and Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact Us
    • Work With Us

    Copyright © 2021 Biscuits & Burlap

    2425 shares