30 second remoulade sauce is an authentic French/Cajun recipe perfect for crab cakes, shrimp, Po’Boy sandwiches, and dipping all kinds of fried food!
30 second remoulade sauce
Have you ever had a sauce you just wanted to eat with a spoon? No companion food needed or even desired? This tangy remoulade sauce is one of those…I could have taste-tested it all day. Ok, maybe a crispy fry or two would be welcome. A crispy crab cake? Sure. But in a pinch, just give me the sauce!
did you know?
Remoulade sauce is a classic condiment that originated in France and is commonly used in Cajun and Creole cuisine. It’s usually served with seafood like shrimp, crab cakes, or fried fish, but it can also complement other foods like sandwiches or be used as a dipping sauce. There are lots of different recipe variations, some skewing towards the French side, some toward the Cajun side. This one has elements of both!
what you need for this easy remoulade sauce recipe
This sauce is easy, but don’t let that fool you, it’s the real deal, the flavors are all there.
- mayonnaise
- use your favorite brand or make your own homemade mayo in 30 seconds! If you want a vegan sauce, make easy vegan mayonnaise.
- brown mustard
- brown mustard is made from ground brown mustard seeds (as opposed to yellow seeds) and has a more robust and spicier flavor compared to yellow prepared mustard. Gulden’s in a popular brand.
- lemon juice
- garlic
- capers
- cornichons or dill pickles
- cornichons (small sweet pickles) are more French, while dill pickles are more Cajun: use whichever you prefer.
- fresh parsley and chives
- prepared horseradish
- Tabasco
- paprika
- smoked or regular, I Iove smoked.
- Cajun seasoning
- sugar
- just a touch to balance the acidity and bring out the flavors.
- Salt and black pepper to taste
how to make 30 second remoulade sauce
by hand
- Finely chop the herbs, capers, and cornichons.
- Stir everything together to completely combine.
blender or food processor
- Load the ingredients in a small food processor. Alternatively you can use a jar with an immersion blender.
- Blend until the sauce is well combined but still has some texture. Pulsing rather than blending helps keep control over the process. Typically remoulade sauce is not silky smooth ~ you should see the little chunks of pickle, capers, and herbs
what goes with remoulade sauce
Remoulade sauce is a versatile condiment that pairs well with a variety of dishes, especially seafood. Here are some popular ways to enjoy remoulade sauce:
- Seafood: Remoulade sauce complements shrimp, crab cakes, fish cakes, oysters, mussels, and fried calamari.
- Fish & Chips: It makes a great substitute for tartar sauce!
- Shrimp Cocktail: Replace the standard cocktail sauce with remoulade.
- Po’ Boys: In Louisiana remoulade sauce is a traditional topping for po’boy sandwiches. It can be used as a spread on other sandwiches like roast beef, turkey, or ham too.
- Fried Chicken: Remoulade sauce can add a tangy and creamy twist to fried chicken, or spread it on chicken sandwiches.
- Fried Food: Use as a dipping sauce for French fries or sweet potato fries. This combination is addictive! We love it with fried green beans, fried mushrooms, onion rings, and so much more.
- Burgers: Spread remoulade sauce on burgers or salmon burgers.
- Roasted Vegetables: Use as a dressing for roasted or grilled vegetables. It can add a burst of flavor to cauliflower, asparagus, or roasted potatoes.
- Crab or Shrimp Salad: Mix remoulade with fresh crab or shrimp to create a fabulous seafood salad.
- Deviled Eggs: For a cajun twist on deviled eggs, add remoulade sauce to the mayo for your filling.
- Cold Seafood Platter: Serve as a dipping sauce alongside a cold seafood platter with shrimp, crab, oysters, and other shellfish.
- Crudité Dip: Add a touch of decadence to your next crudité platter!
30 Second Remoulade Sauce
Master the art of French/Cajun remoulade sauce with my 30 second recipe!
Servings: 2 cups
Ingredients
- 1 cup mayonnaise
- 4 Tbsp brown mustard
- 2 Tbsp fresh lemon juice
- 1-2 cloves garlic, minced
- 2 Tbsp capers, finely chopped
- 2 Tbsp cornichons or dill pickles, finely chopped
- 1 Tbsp fresh parsley, finely chopped
- 1 Tbsp fresh chives, finely chopped
- 1 Tbsp prepared horseradish
- 1-2 tsp Tabasco
- 1 tsp paprika (smoked or regular)
- 1 tsp Cajun seasoning (adjust to your spice preference)
- 1/2 tsp sugar, or more to taste
- Salt, if needed, and black pepper to taste
Instructions
- Mix everything together really well, and then taste to adjust it in any way. I sometimes add a bit more sugar, or a bit more Tabasco. Normally I don't need to add any salt at all.
- If you'd like to make this in a small food processor there is no need to pre-chop any of the ingredients, just load them into the machine and pulse until you reach your desired consistency. Scrape down the sides of the bowl to make sure everything gets evenly incorporated.
- The sauce can be used right away, or chilled. It will thicken up a bit as it chills. Homemade remoulade sauce will last from 1-2 weeks, properly stored in an airtight container in the refrigerator.
Nutrition
Serving: 1 Tbsp · Calories: 50 kcal · Carbohydrates: 0.4 g · Protein: 0.2 g · Fat: 5 g · Saturated Fat: 1 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 1 g · Trans Fat: 0.01 g · Cholesterol: 3 mg · Sodium: 75 mg · Potassium: 10 mg · Fiber: 0.1 g · Sugar: 0.2 g · Vitamin A: 84 IU · Vitamin C: 1 mg · Calcium: 2 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.
Way too much on this page. Took me a while to find the recipe and by that time I was frustrated. Decided to just leave. Good luck to you
There’s always a Jump to Recipe button right at the top on oll my recipes that makes it super easy to get right to it!
This is SOOOO good!! I waited to get the deep fried bean recipe, we have SO many beans right now! We all LOVED it! Will keep making this till the beans quit!
I’m thrilled Janet, happy crunching 🙂
Sounds wonderful !
You are definitely making me a better cook. Thanks so much!
🙂 Thanks Katy!
Love your remoulade, Sue, but please add another wonderful base for it — fried stuffed mushrooms! Oh my!