They are saying you both reside in an components home or a condiments home, however I feel I’m firmly planted within the center. I LOVE condiments and assume they often steal the present, however right here’s the catch: that solely holds true once they’re home made! And this simple, spicy, and tangy Remoulade Sauce is precisely the type of factor I’m speaking about. To not point out, making your personal sauce from scratch means that you could customise it to your liking. Select your favourite seafood from the freezer, and let’s whip up some remoulade!
Pin this recipe for later!
All recipes are rigorously examined in our Nashville Take a look at Kitchen to make sure they’re simple, inexpensive, and scrumptious.
Do-it-yourself Remoulade Sauce Recipe
I initially made this sauce for my shrimp Po’ Boy recipe, and everybody who tried it LOVED it. One reader even mentioned it was the tastiest remoulade they’ve ever tried, which is precisely the type of suggestions that makes me instantly open my recipe notes and say, “Yep, this wants its personal submit.”
Remoulade is French in origin, but it surely’s grow to be a seafood staple, particularly in Southern cooking. It’s just like tartar sauce, however with extra kick. My model here’s a Louisiana-style remoulade sauce. It’s creamy and tangy with grainy mustard and pickle relish, will get a pointy little chunk from horseradish and garlic, and finishes with smoky warmth from paprika and cayenne. It’s truthfully so, so good. I make a batch, preserve it in my fridge, and dip just about every part in it!
- Let it chill when you’ve received time. This fast remoulade sauce is sweet to go proper after you combine it, however just a little relaxation within the fridge (even just some hours) makes it style extra blended and punchy. Subsequent day is peak taste.
- Use a sizzling sauce you genuinely like. Go along with your favourite model and warmth degree. I exploit Louisiana model sizzling sauce, however something you get pleasure from will work right here.
- Need it spicier? Add additional cayenne a pinch at a time, or stir in some purple pepper flakes. Begin with ¼ teaspoon, style, then bump it as much as ½ teaspoon if you need extra warmth.
Remoulade Sauce Recipe
Value $2.42 recipe / $0.08 serving
A creamy remoulade sauce with a tangy Louisiana-style kick, made with grainy mustard, pickle relish, horseradish, and spices. Good for po’ boys, crab truffles, and dipping!
-
Collect components.
-
Put together your remoulade by including the mayonnaise, sizzling sauce, grainy mustard, minced garlic, dill pickle relish, ready horseradish, Worcestershire sauce, smoked paprika, cayenne pepper, and recent parsley to a mixing bowl.
-
Stir to mix.
See how we calculate recipe prices right here.
*You should use any mayonnaise you want, together with vegan (egg-free) or home made mayonnaise.
Energy: 79kcalCarbohydrates: 1gProtein: 0.2gFats: 8gSodium: 105mgFiber: 0.1g
Learn our full
vitamin disclaimer right here.
tips on how to make Remoulade Sauce step-by-step images
Collect all your components.
Make the sauce: Add 1½ cups mayonnaise, ½ tsp sizzling sauce, 2 Tbsp grainy mustard, 2 minced garlic cloves, 3 Tbsp dill pickle relish, 1 Tbsp ready horseradish, 1 tsp Worcestershire sauce, ½ tsp smoked paprika, ⅛ tsp cayenne pepper, and 1 Tbsp recent minced parsley to a mixing bowl. Stir to mix, and luxuriate in!
Serving Solutions
This remoulade is a should on a po’ boy, in fact. Slather it on the bread, pile on the fillings, and don’t be shy with the sauce. You too can flip it right into a super-easy deconstructed po’ boy-style bowl with crispy air fryer fried shrimp, a easy salad, and a beneficiant drizzle of sauce excessive. It’s additionally superb with nearly any seafood (particularly crab truffles), and I personally can’t resist it with fried inexperienced tomatoes or a plate of air-fried zucchini spears for dipping.
sTORAGE iNSTRUCTIONS
Retailer leftover remoulade in an hermetic container within the fridge for as much as round 5-7 days. Give it a fast stir earlier than serving. I don’t suggest freezing this one, as mayo-based sauces can separate and grow to be watery as soon as thawed.
Extra Louisiana Type Recipes
- Louisiana Type Crimson Beans and Rice: I feel you’ll love this Louisiana-style purple beans and rice as a result of it’s wealthy, comforting, full of fiber and protein, and makes loads of freezer-friendly leftovers!
- One Pot Pastalaya: Carry Mardi Gras to you with an enormous pot of pastalaya, a budget-friendly, crowd-pleasing twist on jambalaya made with pasta as an alternative of rice.
- Cajun Sausage and Rice Skillet: My household loves this “jambalaya mild” recipe! It delivers huge Cajun taste in a simplified, weeknight-friendly pan, and it’s even higher as leftovers.
