Rémoulade Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/20/21
Basic remoulade sauce

The Spruce
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 8 servings
Nutrition Facts (per serving)
144 Calories
16g Fat
1g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 144
% Daily Value*
Total Fat 16g 20%
Saturated Fat 2g 12%
Cholesterol 9mg 3%
Sodium 239mg 10%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 0g
Vitamin C 1mg 4%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 14mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rémoulade is a mayonnaise-based sauce of French origin that's often served with seafood. It can contain pickles, anchovies, and capers, and frequently calls for horseradish. It's featured in Louisiana cuisine, and a New Orleans-style rémoulade sometimes contains chopped hard-boiled eggs.

This recipe is an excellent alternative to tartar sauce, as it is very similar but has additional ingredients. It's the classic addition to oyster or shrimp po' boy sandwiches, and it's great with other varieties of fried fish or seafood. Rémoulade makes an excellent burger topping as well and is delicious as a dip for french fries.

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Click Play to See This Basic Rémoulade Sauce Recipe Come Together

This version does not use horseradish, but feel free to add about 1 to 2 tablespoons if you'd like. The chopped cornichon pickles, capers, and mustard add fabulous flavor to the mayonnaise, making it reminiscent of tartar sauce. If you can't find cornichons, use chopped sour or dill pickles, or dill pickle relish.

Ingredients

  • 3/4 cup mayonnaise

  • 1 1/2 tablespoons finely chopped cornichon (or good dill pickle relish)

  • 1 teaspoon capers, finely chopped

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon spicy brown mustard (or grainy Dijon)

  • 2 teaspoons finely chopped parsley

  • 1/4 teaspoon dried tarragon

  • 1 dash hot sauce, or to taste

  • Kosher salt, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for remoulade
    The Spruce

  2. In a bowl, combine the mayonnaise, chopped cornichon or relish, chopped capers, lemon juice, mustard, parsley, and tarragon.

    Combine mayo and cornichon
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  3. Taste and add hot sauce and salt, as needed.

    Add hot sauce
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  4. Cover and refrigerate the rémoulade sauce until serving time.

    Cover and refridgerate remoulade
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  5. Serve and enjoy.

Rémoulade on the Side

Remoulade and seafood are definitely a perfect pair, but there are also non-fish and shellfish dishes that are complemented by the flavorful sauce. Try a dollop or little cup with any of these dishes.