Remoulade Sauce

By Diana Rattray

Updated 08/29/19

Basic remoulade sauce

The Spruce

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 1 cup of sauce (8 servings)
Nutritional Guidelines (per serving)
146 Calories
16g Fat
1g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 cup of sauce (8 servings)
Amount per serving
Calories 146
% Daily Value*
Total Fat 16g 20%
Saturated Fat 2g 12%
Cholesterol 9mg 3%
Sodium 225mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Protein 0g
Calcium 5mg 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.)

This remoulade sauce is an excellent alternative to tartar sauce or cocktail sauce. It's the classic addition to oyster or shrimp po' boy sandwiches, and it's great with other varieties of fried fish or seafood. It makes an excellent burger topping, too!

Remoulade is a sauce or dressing of French origin. The sauce frequently contains horseradish and a New Orleans style remoulade sauce sometimes contains chopped hard-boiled eggs.

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, and the flavor is similar to 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 cornichon (finely chopped, or good dill pickle relish)
  • 1 teaspoon capers (finely chopped)
  • 1 tablespoon lemon juice
  • 1 tablespoon mustard (spicy brown or grainy Dijon)
  • 2 teaspoon parsley (fresh, chopped)
  • Optional: 1/4 teaspoon tarragon (dried leaf)
  • 1 dash hot sauce (or to taste)
  • 1 pinch salt (or to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for remoulade
    The Spruce

  2. Combine the mayonnaise, chopped cornichon or relish, chopped capers, lemon juice, mustard, parsley, and tarragon, if using.

    Combine mayo and cornichon
    The Spruce

  3. Taste and add hot sauce and salt, as needed.

    Add hot sauce
    The Spruce

  4. Cover and refrigerate the remoulade sauce until serving time.

    Cover and refridgerate remoulade
    The Spruce

  5. Serve with your choice of fish, burgers, or as a side for French fries and enjoy!

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