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!
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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, pan fried Mahi Mahi, 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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📖 Recipe
Remoulade Sauce
Ingredients
- 1 cup mayonnaise
- 2 Tablespoons dijon mustard
- 1 Tablespoon fresh parsley chopped
- 1 Tablespoon hot sauce
- 2 teaspoons 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
Instructions
- Combine all ingredients in food processor. Blend well.
- Chill for at least 1 hour.
Video
Notes
- Low fat mayonnaise may be used.
- We recommend this mustard
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!
Alicia says
Went great with the fried green tomatoes. Made a tasty dressing for the chicken sandwich
Pam says
Thanks so much for letting us know and for the 5 star rating, Alicia! It really means a lot.
Weijing says
Hi, how long will the remoulade keep good for?
Pam says
I wouldn't hesitate to keep it 5-7 days as long as it's tightly covered in the fridge.