If you're looking to elevate your seafood dishes or add a burst of flavor to your sandwiches, look no further than a classic remoulade sauce. This zesty, creamy condiment is a staple in Southern and Creole cuisine, known for its bold flavors and versatility.
A tangy blend of mayonnaise, mustard, fresh herbs, and a hint of spice, remoulade perfectly complements everything from crispy fried shrimp to a simple vegetable platter.
In this post, we'll show you how to make your own remoulade sauce from scratch, so you can enjoy this flavorful classic any time you crave a little extra kick!
Jump to:
- What makes this recipe yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: equipment
- More sauce recipes I think you'll love
- How to store leftovers
- Mel's Kitchen Notes
- Melanie Cagle
- Perfect pairings: what goes well with this sauce
- Creamy Remoulade Sauce
- 💬 Comments
What makes this recipe yummy
Spice it up as much as you want with hot sauce - if you prefer more heat in your sauce then go ahead friend!
This sauce has French roots, as does a lot of New Orleans food, but we made it our own here by adding more spice.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add all ingredients to a medium mixing bowl.
- Step 2: Give a good stir with a whisk.
- Step 3: Cover with plastic wrap and refrigerate for about an hour (or more).
- Step 4: Serve.
Hint: Allowing the remoulade sauce to sit in the refrigerator for an hour or more will allow the flavors to come together better and have a more complex bite.
Recipe variations and substitute ideas
- Creole Mustard - instead of stoneground. It's similar, but with more spice.
- Lemon Juice - instead of vinegar for the acid.
- Garlic - lends great flavor.
- Pickles - add some chopped pickles or even capers, for more tang.
- Creole Seasoning - instead of simple salt and pepper.
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Necessary gear: equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Not much is needed for this recipe. Just a mixing bowl and a whisk.
I have some affiliate links in the recipe card below if you're interested in learning what I used.
More sauce recipes I think you'll love
How to store leftovers
If you have a suitable airtight container you can decant the sauce to that's great. Store in the refrigerator for up to 2 weeks.
Mel's Kitchen Notes
Wash out a used ketchup bottle and make a double batch of this recipe. Use a funnel to pour into the bottle, then you've got an easy pour bottle for this amazing sauce.
About The Author
Melanie Cagle
Melanie is a professional cook, food photographer and Cajun food connoisseur. Since 2020 she has been sharing rigorously tested recipes and tutorials right here on this blog.
Her work has been featured on Fox News channels, Yahoo news, Southern Living and more.
Perfect pairings: what goes well with this sauce
Following is my favorite foods I like to use this amazing sauce on;
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Creamy Remoulade Sauce
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Ingredients
- ½ Cup Mayonnaise
- 1 Tablespoon Ketchup
- ¼ Cup Sour Cream
- 2 teaspoons Dijon Mustard
- 2 teaspoons Stoneground Mustard
- 1 teaspoon Hot Sauce
- ½ teaspoon Vinegar
- 1 Each Green Onion finely diced
- Salt and Pepper to taste
Instructions
- Add all the ingredients to a medium mixing bowl and mix well with a whisk.½ Cup Mayonnaise, 1 Tablespoon Ketchup, ¼ Cup Sour Cream, 2 teaspoons Dijon Mustard, 2 teaspoons Stoneground Mustard, 1 teaspoon Hot Sauce, ½ teaspoon Vinegar, 1 Each Green Onion, Salt and Pepper to taste
- Cover with plastic wrap and refrigerate for about an hour, to allow the flavors to marry, before serving.
Nutrition
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