Remoulade Sauce - Love and Lemons (2024)

You only need 10 ingredients to make this easy remoulade recipe! Creamy and tangy, with a spicy kick, it's a delicious dipping sauce or condiment.

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Remoulade Sauce - Love and Lemons (1)

Creamy and tangy, with a delicious spicy kick, this remoulade is my favorite sauce of the moment. I’ve been slathering it on veggie burgers, serving it with French fries, and setting it out with these addictive air fryer fried pickles. We even loved it on the grilled sweet potatoes we made last week! All that’s to say, if you’re looking for an easy sauce to punch up a meal, this remoulade might be just the thing.

Classic French remoulade resembles tartar sauce. It has a mayonnaise base, and capers or gherkins and fresh herbs are often mixed in. This recipe is more akin to a Creole, or Louisiana-style, remoulade. I stir in paprika for color and complexity, and hot sauce and cayenne add heat. While this style of sauce would traditionally be served on po’ boys, crab cakes, or with fried fish, I can attest that it’s just as good on anything veggie. Make a batch, and you won’t have any trouble finding different ways to use it!

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Remoulade Recipe Ingredients

Here’s what you’ll need to make this easy remoulade recipe:

  • Mayonnaise – It creates the sauce’s creamy base. Better mayo will make a better remoulade, so I recommend using a really good one, like Sir Kensington’s. Vegan mayo will work here too.
  • Mustard – It gives the sauce sharp, tangy flavor. Dijon mustard, Creole mustard, and yellow mustard are all fair game!
  • Hot sauce and cayenne – For heat.
  • Paprika – For bold color and peppery flavor.
  • Garlic, scallion, and onion powder – They add savory, oniony flavor.
  • And fresh lemon juice – For brightness.

Find the complete recipe with measurements below.

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Something I really love about this recipe is that, unlike many of my other favorite sauces, you don’t need a food processor or blender in order to make it.

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Just add all the ingredients to a bowl…

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…and stir to combine! Before serving, season to taste. That’s it!

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What to Serve with Remoulade Sauce

My favorite way to serve this remoulade is as a dipping sauce. It’s fantastic with anything crispy or crunchy. Try pairing it with one of these recipes:

I also love this homemade remoulade sauce on sandwiches. Try it in these cauliflower po’ boy sandwiches, or use it to dress up your next veggie burger or black bean burger. It would also be great on a vegan hot dog with a scoop of pickle relish!

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More Favorite Sauces and Dips

If you love this easy remoulade sauce, try one of these tasty sauces next:

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Remoulade Sauce

rate this recipe:

4.84 from 12 votes

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Serves 4 to 6

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This homemade remoulade sauce recipe is SO easy to make! Creamy and tangy, it's a perfect quick dipping sauce for French fries, crispy cauliflower, and more. Find additional serving suggestions in the post above.

Ingredients

Instructions

  • In a small bowl, stir together the mayonnaise, mustard, hot sauce, paprika, garlic, scallion, lemon juice, onion powder, and cayenne.

  • See the blog post above for remoulade serving suggestions.

Sources:The Washington Post

Remoulade Sauce - Love and Lemons (2024)

FAQs

What is remoulade sauce made of? ›

Remoulade is a traditional French sauce, originally made with ingredients such as mayonnaise, herbs, capers, pickles, and perhaps some anchovy oil or horseradish. French cuisine has a lot of influence on Louisiana cuisine, and the Cajuns and Creoles have a lot of influence on Louisiana cuisine.

What to eat with remoulade sauce? ›

It's a classic accompaniment to seafood dishes like fried shrimp, crab cakes, fried fish, or oysters or you can use it for dipping hush puppies, fried pickles, or french fries. But you can also use remoulade sauce as a spread or dressing for sandwiches and burgers. We especially love it with po' boys.

Why is it called remoulade? ›

Remoulade has its origins in Picardy, a region in northern France, deriving its name from a local term for horseradish, rémolat or ramolas, which suggests that horseradish may have once been the major component.

Does remoulade have dairy? ›

Is there dairy in remoulade sauce? There isn't! This sauce is made up of mayonnaise, spicy brown mustard, lemon juice, capers, several spices and seasonings, and hot pepper sauce. It's totally dairy-free.

How long does remoulade last in the refrigerator? ›

Rémoulade sauce should be stored in a covered container in the refrigerator. It will keep for up to two weeks.

What is similar to remoulade? ›

Classic French remoulade resembles tartar sauce.

Is remoulade French or Danish? ›

Danish remoulade is a modified version of the original French-style remoulade. It is a mayonnaise-based sauce, coloured brightly yellow with turmeric (or a pinch of curry powder), mixed with a purée of capers and pickled gherkins or cucumbers, and sometimes cauliflower, cabbage and carrots.

What is the difference between aioli and remoulade? ›

The major difference between traditional remoulade and aioli has to be the ingredients. Both sauces include simple ingredients that you already have in your pantry. However, the base of the remoulade is mayonnaise, while aioli is an oil emulsion.

What's the difference between tartar sauce and remoulade sauce? ›

Tartar sauce has often been described as a type of remoulade, with mustard stepping in for the traditional anchovy. However, tartar sauce usually features fewer components: mayonnaise, chopped capers, and sweeter pickles like cornichons. Remoulade recipes add a wider variety of herbs, along with vinegar or hot sauce.

What's close to Creole Mustard? ›

Homemade Mustard, Dijon and Spicy Brown are the top 3 creole mustard substitute. You can also use stone ground mustard as replacement.

Who invented mayonnaise? ›

The most popular theory attributes its birth to Mahon, in the Balearic Islands, in 1756. During the French siege, the Duke of Richelieu allegedly requested his chef to create a sauce with the few ingredients available. From “Mahon” to “Mahonnaise” (sauce made in Mahon), the step was very short.

What to eat with remoulade? ›

Serving suggestions:
  1. Team with sliced serrano ham or prosciutto on toasted sourdough baguette.
  2. Serve with pan-fried chicken or veal schnitzels.
  3. Serve with crispy skinned pan-fried Atlantic salmon.

What is remoulade sauce for fish? ›

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.

Does fish pie contain dairy? ›

Fish Pie is a fairly common dish found throughout Britain and Ireland. It consists of a rich and creamy seafood filling topped with a “crust” made from mashed potatoes. Almost always, flour and dairy are used to create a thick roux.

What's the difference between aioli and remoulade? ›

The major difference between traditional remoulade and aioli has to be the ingredients. Both sauces include simple ingredients that you already have in your pantry. However, the base of the remoulade is mayonnaise, while aioli is an oil emulsion.

What is ketchup mayo sauce called? ›

Although the mixture of mayonnaise and ketchup is popular across the United States, it's also a beloved condiment in Latin American and Caribbean countries. The dipping sauce is called everything from "fry sauce" to "salsa golf" around the world, but the base ingredients are usually the same.

What is po boy sauce made of? ›

What's in po' boy sauce? This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce.

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