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    Posted In: Kitchen Tips
    June 27, 2022 — by Julie — Leave a Comment

    Home » Kitchen Tips » Remoulade Sauce

    Remoulade Sauce

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    This Louisianna-style remoulade sauce is tangy, spicy, and creamy. It’s super easy to prepare and tastes so much better than store-bought.

    If you love homemade sauces like tartar sauce and spicy aioli, then you will love this one too!

    remoulade sauce in a mason jar with a spoon.

    If you’re a sauce lover then you will love this recipe! All you have to do is place the ingredients into a food processor or blender and voila. The best sauce ever.

    How To Use Remoulade Sauce

    This sauce is a super popular condiment and a staple in my kitchen. Here’s what I love to serve it with:

    • Southern-fried shrimp
    • crab cakes
    • fried tilapia
    • air fryer zucchini chips
    • fried pickles
    • Po’Boy sandwiches
    • fried fish sandwiches
    • fried calamari
    • onion rings

    Ingredient Notes

    Mayo – You’ll want to use a good quality mayo such as Hellman’s. Avoid low-fat mayo.

    Celery – Not a fan of celery? Simply omit it.

    Scallions – If you don’t have scallions on hand feel free to use yellow or red onions. Shallots work too.

    Garlic – I highly recommend using fresh garlic but garlic powder works too.

    Horseradish – Adds flavor and spice. Dijon mustard or spicy mustard can be substituted for horseradish.

    Lemon – Use fresh for best results but bottled lemon juice works too.

    Hot Sauce – I recommend using Franks hot sauce or Cholula.

    Labeled ingredients on a gray surface.

    How To Make

    1. Add all of the ingredients except for the capers to a food processor and blend until well combined.
    2. Stir in the capers and season with salt and pepper if needed.
    remoulade sauce in a food processor.

    Can I Make This Without A Food Processor?

    Absolutely, just place all of the ingredients in a bowl and whisk until well combined. Just make sure to finely dice the celery and finely mince the garlic, parsley, and scallion.

    Top Tips

    • If you want the remoulade sauce to be extra spicy, add more cayenne pepper. You can also include some spicy peppers such as jalapeno, serrano, or habanero peppers.
    • Not completely satisfied with the recipe? Adjust it to your liking. If you want it creamier and chunkier, add extra mayo, celery, and capers.
    • Feeding a large crowd? Double the recipe.
    A spoonful of remoulade sauce over a filled mason jar.

    Storage

    Place the sauce in a glass mason jar and refrigerate for up to 1 week.

    More Condiment And Sauce Recipes To Try

    • Enchilada Sauce
    • Lebanese Garlic Sauce
    • Avocado Crema
    • Bacon Garlic Aioli

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    remoulade sauce in a mason jar with a spoon.

    Remoulade Sauce

    Print Recipe Pin Recipe
    Course: sauce
    Cuisine: American
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 12
    Calories: 135kcal
    Author: Julie Maestre
    This Louisianna-style remoulade sauce is tangy, spicy, and creamy. It's super easy to prepare and tastes so much better than store-bought.

    Equipment

    • Food Processor

    Ingredients

    • 1 cup mayo full-fat
    • 2 tbsp ketchup
    • 2 tbsp horseradish
    • 1 garlic clove
    • 3 tsp paprika
    • 1/2 tsp cayenne pepper or to taste
    • 1/2 celery stalk
    • 1 scallion
    • 1 tbsp hot sauce
    • 1/2 lemon
    • 2 tbsp fresh parsley
    • 1 tbsp capers
    • salt and pepper to taste

    Instructions

    • Add all of the ingredients except for the capers to a food processor and blend until well combined.
    • Stir in the capers and season with salt and pepper if needed.

    Notes

    Place the sauce in a glass mason jar and refrigerate for up to 1 week.

    Nutrition

    Calories: 135kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 200mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 359IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.3mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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