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!
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!
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, 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.
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 Sauce
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.
What can you serve remoulade sauce with? Here are just a few ideas:
Crab Cakes 
Homemade French Fries 
Fried Oyster Po’Boys 
Classic Hurricane Cocktail
Looking for other Cajun favorites? Here are some of ours:
Gouda Grits with Cajun Spice 
Chicken Nachos with a Cajun Kick 
Shrimp & Grits 
Gumbo
Susan the Farm Quilter says
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!
Pam says
Give it a try Susan. You’ll love it!
Kandi-Leigh says
My local grocery store does not carry stone ground mustard. Is there a substitute I can use?
Kandi-Leigh says
I’m sorry, I meant that my grocery store does not carry whole-grain mustard. Is there a substitute I can use?
Sara says
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!
CindYnShawN says
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.
Pam says
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!