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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

About the Ingredients:

•  Mayonnaise-Use your favorite brand

•  Vinegar-Apple cider is best for this recipe.

•  Worcestershire sauce

•  Mustard-Plain prepared mustard is best.

•  Parsley-Fresh

•  Onion-Spring onions

•  Celery-Fresh, not dehydrated

•  Horseradish-Fresh or prepared in a jar.

•  Paprika-Smoked 

•  Sea salt

•  Hot sauce-Start with a tiny amount.



Simple Remoulade Sauce





•  1 cup mayonnaise


•  1 Tbsp vinegar



•  ½ tsp Worcestershire sauce


•  1-2 Tbsp prepared mustard



•  1 Tbsp finely chopped parsley


•  1 Tbsp finely chopped 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)


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.  


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


   substituting Creole mustard for the prepared mustard you are


   creating Louisiana style remoulade sauce.



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