Remoulade

Remoulade is a French sauce often used in French and Creole cuisine. It is made from a base of mayonnaise, mustard or oil, and is flavored with various ingredients such as herbs, spices, pickles, capers and sometimes hot sauce. The exact ingredients can vary widely depending on the recipe and regional variations.

Commonly used as a dipping sauce for seafood (like shrimp or crab), remoulade can also be served with fried foods, sandwiches and salads. There are many variations of remoulade, with some recipes incorporating ingredients such as horseradish, garlic, or various herbs like parsley and tarragon.

Remoulade is a versatile sauce that can vary in ingredients depending on regional cuisine, but common ingredients include:

Mayonnaise: The base of the sauce.
Mustard: Usually Dijon or yellow mustard, for added flavor.
Pickles or Cornichons: Finely chopped for texture and tang.
Dill pickle relish: Adds a zesty, tangy kick to remoulade.
Capers: Chopped, for briny flavor.
Fresh Herbs: Parsley, chives, or tarragon are often used.
Onion: Finely minced, sometimes shallots are used.
Garlic: Minced or pressed, for added depth.
Hot Sauce: Optional, for a spicy kick.
Lemon Juice or Vinegar: For acidity and brightness.
Paprika: Often included for flavor and color.

Variations exist, particularly between French and Cajun versions, which may include additional ingredients like celery, horseradish, or different spices.

Popular ways to use Remoulade

Dipping Sauce: Serve as a condiment with fried foods like shrimp, crab cakes, fried oysters, or fish sticks. It’s also great with raw vegetables or as a dip for artichokes.

Sandwich Spread: Use as a spread for sandwiches or burgers, especially with seafood options like shrimp or crab sandwiches.

Seafood Topping: Drizzle remoulade over grilled or blackened fish for added flavor. It’s particularly delicious with salmon and other fatty fish.

Salad Dressing: Incorporate into a seafood salad, such as a crab salad or a shrimp salad, providing a creamy base that complements the seafood.

Potato Salad: Substitute traditional mayonnaise with remoulade in a potato salad for a zesty twist.

Tacos: Use as a flavorful sauce in fish or shrimp tacos to add creaminess and a hint of spice.

Baked Potatoes: Serve as a topping for baked potatoes for a unique flavor profile.

Remoulade

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Remoulade is a French sauce often used in French and Creole cuisine.

• Author: Linda Jolly
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Category: Sauce and Salsa
• Cuisine: French

Ingredients

Units USM Scale 1x2x3x

1 cup mayonnaise 2 tablespoons Dijon mustard or spicy brown mustard 2 tablespoons capers, drained and coarsely chopped 2 tablespoons chopped chives 2 tablespoons chopped parsley 2 tablespoons dill pickle relish 2 tablespoons Louisiana-style hot sauce (Tabasco) 1 tablespoon fresh lemon juice 1 tablespoon prepared horseradish 1 teaspoon Cajun seasoning 1/2 teaspoon sweet or smoked paprika

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Instructions

1. In a medium bowl, whisk all ingredients together until smooth.
2. Remoulade can be made 2 weeks ahead. Transfer to an airtight container and chill.

Notes

Photo credit: Rainer Beeken on Flickr