Homemade Remoulade 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.
Learn about The Spruce Eats' Editorial Process
Updated on 09/8/19
Crab Cakes With Remoulade Sauce
Crab Cakes With Remoulade Sauce Diana Rattray
Prep: 15 mins
Cook: 0 mins
Refrigerate: 60 mins
Total: 75 mins
Servings: 8 servings
Nutrition Facts (per serving)
138 Calories
12g Fat
7g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 138
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 9%
Cholesterol 6mg 2%
Sodium 452mg 20%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 1%
Protein 0g
Calcium 42mg 3%
*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.)

Remoulade is a mayonnaise sauce or dressing with French origins. The word comes from the French word—Picard dialect—ramolas, which means horseradish. It may be made with horseradish, though there are many versions without horseradish and a variety of ingredients. New Orleans remoulade is generally spicier than the French version and it might contain paprika, chopped parsley, chopped hard-boiled eggs, curry powder, Tabasco, ketchup, and other add-ins. Another tasty version is similar to tartar sauce, with chopped capers and cornichons.

A classic French version might contain anchovy essence along with finely chopped herbs. You'll find versions of remoulade sauce in many other countries, including Denmark, Germany, Iceland, Norway, Sweden, Netherlands, and Belgium. It's used as a dip or spread with a variety of foods, including French fries, fried fish, hot dogs, and roast beef sandwiches. In Germany, you might find remoulade sauce in your potato salad. 

This easy version is made with parsley and green onions, along with the standard mayonnaise and mustard. If you can't find Creole mustard, use a good quality whole grain mustard or spicy brown mustard. 

Remoulade sauce is wonderful with fish, shellfish, or crab cakes. It's excellent spread for fish tacos and it is fantastic on oyster or shrimp po' boys. The sauce makes a tasty spread for a fried chicken sandwich and burgers as well.

Ingredients

  • 1 tablespoon chopped fresh parsley leaves
  • 2 tablespoons finely chopped green onions, white and green parts
  • 2 tablespoons finely chopped sweet pickles
  • dash garlic powder
  • 1/2 cup mayonnaise
  • 1 tablespoon extra virgin olive oil or vegetable oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon Creole mustard
  • few drops Worcestershire sauce
  • white or freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. In a bowl combine the chopped parsley, green onions, pickles, garlic powder, mayonnaise, olive oil, lemon juice, mustard, Worcestershire sauce, and freshly ground white or black pepper. Blend well.

  3. Cover and refrigerate for at least 1 hour for best flavor, or until thoroughly chilled.

  4. Enjoy!

Variations

  • Add about 1/4 teaspoon of ground cayenne pepper or a splash of hot sauce for a spicier sauce.
  • Stir in some sweet paprika for extra color and flavor.
  • Add 1 tablespoon of prepared horseradish to the mixture.

Substitutions

  • Replace the Creole mustard with a good quality whole grain mustard.
  • Replace the sweet pickles with chopped cornichons or gherkins.
  • Replace the green onions with finely chopped shallots.

Tips

  • Serve it as a spread or dip with crab cakes, fish, fried seafood, chicken, burgers, and sandwiches, etc.

Remoulade Sauce vs. Tartar Sauce

Remoulade sauce is similar in flavor to tartar sauce. Both are made with mayonnaise and can contain many of the same ingredients. Louisiana remoulade sauce usually contains stone-ground or Creole mustard.