Remoulade Sauce

If you are in the market for a sauce that is so versatile it can go over seafood, Po Boys, Fish, chicken and even French fries, this is it!

Holy smokes is this stuff good!   I think addictive may be a better word for it.

Remoulade sauce from what I’ve learned originated in France but I’ve always known it as a Louisiana kind of thing.  It usually accompanies most seafood dishes down south as a dipping sauce and it is as easy as pie to make!

It starts with a mayo base and adds spices and flavors from there.  Some recipes I’ve seen even call for capers.  I didn’t not include them in this recipe, but feel free to experiment.

There is no wrong way to make this.  Just taste as you go along and add a little more of this or that until you find a combination that you like.   I personally add some cayenne pepper to mine but I like things with a little kick.

You can add it or not .. But whatever you do, just make it!

remoulade sauce in white bowl on blue plate next to fried shrimp cakes

 

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Remoulade Sauce

Skip the tartar sauce and ketchup and next time serve this Louisiana Style Remoulade Sauce.  Great on any seafood, Po Boys, Sandwiches, Fries, shoe leather … whatever!

  • Author: Debi

Ingredients

  • 3/4 Cup Mayonnaise
  • 1/8 Cup Grey Poupon Mustard
  • 1/2 Tablespoon Paprika
  • 1 teaspoon Creole seasoning
  • 1 teaspoon Prepared Horseradish
  • 1/2 teaspoon pickle juice
  • 1 teaspoon Franks hot sauce
  • 1/2 teaspoon Garlic Salt
  • 1 teaspoon Worcestershire sauce
  • freshly squeezed lemon juice

Instructions

  1. Mix all the ingredients in a small bowl and refrigerate at least an hour to let the flavors combine.
  2. Serve with shrimp, crab cakes, Po Boy sandwich, French fries, or fried pickles

Recipe Source:  HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too!  🙂

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