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Simple Remoulade Sauce 

                  

 

This versatile sauce is equally at home with chicken and beef, although

 

 

it's usually associated with seafood.  And that, of course,  is crab

 

 

cakes.  This sauce tends to keep well when stored in a container with a

 

 

tight-fitting lid.

 

 

 

 

 

 

 

 

Like tartar sauce, remoulade sauce starts with mayonnaise.  But unlike tartar

 

 

sauce, it has a lot more ingredients.  And those usually depend on the area of

 

 

the country in which it's made.  My remoulade sauce always has horseradish

 

 

in it because I like the zing.  We also grow it, so it's always handy.

Remoulade sauce can also be used on:

•  Fried green tomatoes

  Roast beef

•  Fried fish

•  Hot dogs and hamburgers

•  French fries

•  Fried pickles

•  Shrimp

•  Lobster

•  Great on a po' boy sandwich

 

 

Simple Remoulade Sauce

 

 

 

Ingredients

•  1 cup mayonnaise

•  1 Tbsp vinegar

 

•  ½ tsp Worchestershire sauce

•  1-2 Tbsp prepared mustard

 

 

•  1 Tbsp finelychopped parsley

•  1 Tbsp finelychopped onion

•  1 Tbsp finely chopped celery

•  1 Tbsp prepared horseradish

•  1 tsp paprika (smoked if you have it)

•  ½ tsp sea salt

•  Hot sauce (start with a little)

Instructions

1. In a medium bowl, whisk together the first 4 ingredients; add the

 

 

remaining ingredients and blend well.  Add more mayonnaise, a teaspoon at

 

 

a time, if the mixture seems too stiff.

2.  Spoon into a jar with a tight-fitting lid.  Refrigerate at least 2 hours.  

Options

•  By adding 2 teaspoons of Creole (or Cajun) seasoning and substituting

   Creole mustard for the prepared mustard you are creating Louisiana style

 

   remoulade sauce.

 

KEYWORDS

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