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, fried squash, and homemade french fries! Make this 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. If you love sauce with your seafood and sides, checkout our 10 Best Sauces for Fish.
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.
For a quicker, but still delicious version try this recipe for Easy Jambalaya. It takes the guesswork out of getting the rice done just right.
About southern food:
Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!
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- 1 cup mayonnaise
- 2 tablespoon dijon mustard
- 1 tablespoon fresh parsley chopped
- 1 tablespoon hot sauce
- 2 teaspoon whole grain Creole style mustard
- 2 cloves garlic minced
- 1 teaspoon capers chopped
- 1 teaspoon red wine vinegar
- 1 teaspoon worcestershire sauce
- 1 teaspoon paprika
- 1 green onion sliced
- ¼ teaspoon salt
- cayenne to taste
- Combine all ingredients in food processor. Blend well.
- Chill for at least 1 hour.
- Low fat mayonnaise may be used.
- We recommend this mustard