Creamy, Crunchy Remoulade
Creamy, tart, and a tad bit spicy, remoulade is tartar’s amped-up sister sauce.
Serves10 to 12
Makes1 1/3 cups
Prep5 minutes
Creamy, tart, and a tad bit spicy, remoulade is tartar’s amped-up sister sauce. In our version, the mayonnaise-based recipe with French roots takes a New Orleans detour with the addition of Creole seasoning, Creole mustard (although grainy mustard works fine here, too), and Louisiana-style hot sauce.
With crunchy bits of celery, tangy pops of relish, and herbal notes from green onion and parsley, this isn’t a one-note creamy condiment. Remoulade generally makes any seafood taste better — fried fish in particular. Pair it with po’ boys, crab cakes, salmon (or any fish fillet), or fried shrimp; drizzle it over steaks or fried green tomatoes; or dip french fries into it. The sauce is too good to be limited to a single category of food.
What Is Remoulade Sauce Made of?
Remoulade varies greatly depending on who is preparing it, but you can definitely expect mayonnaise, chopped pickled items (like relish), and something that turns it pink (like paprika or ketchup).
Remoulade Versus Tartar Sauce
Remoulade and tartar sauce are very similar in origin and flavor profile, but, for me, remoulade is a more amped-up version of tartar with more spices and ingredients that take the mayo-based sauce to the next level.
Remoulade Recipe
Creamy, tart, and a tad bit spicy, remoulade is tartar’s amped-up sister sauce.
Prep time 5 minutes
Makes 1 1/3 cups
Serves 10 to 12
Nutritional Info
Ingredients
- 2 to 3
medium scallions
- 3 large sprigs
fresh parsley
- 1 small stalk
celery
- 1 small clove
garlic
- 1 cup
mayonnaise
- 1 tablespoon
Creole or whole-grain mustard
- 1 tablespoon
horseradish sauce
- 1 tablespoon
freshly squeezed lemon juice
- 1 tablespoon
sweet relish
- 1 1/4 teaspoons
Creole seasoning
- 1 teaspoon
sweet paprika
- 1/2 teaspoon
hot sauce, preferably Louisiana-style such as Crystal hot sauce
- Pinch
cayenne pepper
Kosher salt (optional)
Freshly ground black pepper (optional)
Instructions
Prepare the following, adding each to a medium bowl as you complete it: Trim and finely chop 2 to 3 medium scallions until you have about 1/4 cup. Remove the leaves from 3 large sprigs fresh parsley and finely chop unti you have 1 tablespoon. Finely chop 1 stalk celery until you have 2 tablespoons. Grate 1 small clove garlic on a Microplane or mince.
Add 1 cup mayonnaise, 1 tablespoon Creole or whole-grain mustard, 1 tablespoon horseradish sauce, 1 tablespoon lemon juice, 1 tablespoon sweet relish, 1 1/4 teaspoons Creole seasoning, 1 teaspoon sweet paprika, 1/2 teaspoon hot sauce, and a pinch of cayenne pepper. Stir until combined. Taste and season with kosher salt and black pepper as needed.
Recipe Notes
Storage: Remoulade can be refrigerated in a jar or airtight container for up to 5 days.