Remoulade sauce in a jar with a spoon

Remoulade Sauce

A zesty, creamy Louisiana-style sauce perfect for crab cakes, po’ boys, shrimp, or onion rings. Make it at home with this easy recipe!

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Remoulade sauce has roots in France and Louisiana. This recipe is for the Louisiana version. The French version varies slightly from the Louisiana version and is traditionally made with mayo, vinegar, mustard, shallots, capers, chopped pickles, and herbs. The French version typically does not have a pink hue to it. The Louisiana version gets its pinkish color from the spices (Paprika, cajun seasoning, etc.). Many of the recipes for the Louisiana version have horseradish, pickle juice, chopped pickles, or capers, which I don’t include in mine. If I wanted a spicy variety, I would add some horseradish or cayenne.

The Louisiana-style remoulade sauce is typically served with seafood, such as crab cakes, shrimp, or fish. I also really like to use it as a dipping sauce for fried pickles, onion rings, or onion petals. If you need a crab cake recipe, try this recipe from another Maryland-based food blog, Savory Experiments. I also recommend this fried shrimp recipe from one of my favorite food blogs, Grandbaby Cakes.

Remoulade sauce in a jar with a spoon
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5 from 1 vote

Remoulade Sauce

A zesty, creamy Louisiana-style sauce perfect for crab cakes, po' boys, shrimp, or onion rings. Make it at home with this easy recipe!
Prep Time5 mins
Total Time5 mins
Course: Sauces
Cuisine: American, Southern
Keyword: crab cake sauce, dipping sauce, sauce, sauce for seafood
Servings: 1 cups

Equipment

Ingredients

Instructions

  • Combine all ingredients with a whisk or spatula.
  • Store in a jar or other airtight container in the refrigerator.

Notes

Note on recipe yield: This makes slightly more than a cup, about 1⅓ cups. 
Jar with sauce and a spoon with text that says remoulade sauce recipe

Remoulade Sauce

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