This homemade remoulade sauce recipe is so delicious, creamy, and flavorful and it’s the perfect addition to your favorite sea foods, like crab cakes.
Remoulade sauce, oh how I love thee. It’s a sauce that I would eat a lot of in the restaurants, especially when I ordered crab cakes. Thing is, now that I make crab cakes at home, I found that I needed to learn how to make the sauce at home or find one that I loved in the stores.
What exactly is remoulade sauce?
It’s a sauce loved by Southerns and generally served alongside seafood dishes as well as fried dishes. I typically find it paired along my favorite appetizers when we go out to eat.
It’s composed of a few ingredients that usually include mayonnaise, mustard, horseradish, and some form of pickle juice or relish.
Some remoulade sauces tend to be spicy. Mine as written is not. It has tons of Creole flavor but it’s not a spicy dip.
I’m a huge fan of homemade sauces and played around with ingredients until I found a remoulade I fell in love with. The flavor combination is complex, in a good way, resulting in a tangy and bright creamy sauce.
What to serve with the sauce?
You name it. It’ll work. Remoulade sauce will last on your fridge for about a week but in all honesty, it likely won’t last that long.
Hope you enjoy this remoulade sauce as much as we do.
Homemade Remoulade Sauce
Ingredients
- ½ cup mayo
- 1 Tbsp lemon juice
- 1 Tbsp sweet relish
- ½ Tbsp paprika
- 2 Tbsp dijon mustard
- 1 tsp hot sauce
- 1 tsp creole seasoning
- 1 tsp horseradish sauce
- 1 clove garlic grated
Instructions
- Whisk ingredients in a bowl. Serve and enjoy. Keep refrigerated.
Kimberly Buchwald
Wednesday 17th of February 2021
FANTASTIC!! This is a keeper. Served with fried oysters
Tom
Saturday 23rd of January 2021
Made this tonight had to substitute smoked paprika as we were out of regular paprika, tasted great on our crab cakes
Carolyn
Monday 11th of January 2021
Way too salty. You might want to cut back on the creole seasoning or add it ‘to taste’.
Sean
Thursday 31st of December 2020
Tanya - WOW that is tasty. Thank you very much! Have a great 2021!!!
Tanya
Friday 1st of January 2021
Thanks Sean, you too :)
JimmyB
Thursday 31st of December 2020
I made this today and it was very good. I cut it in half as I was only making one crawfish po-boy. I made one substitution by necessity. Could not find my dijon mustard so used stone ground. I left out the hot sauce as I am sensitive to spicy. I had read some other recipes that called for some chopped green onion and I just happened to have some so added a bit. I did use garlic powder because I was not sure how I would like raw garlic. I would only make one gentle suggestion - that being consistent with the capital T and small T in the ingredients. It was a bit confusing. Thanks for posting such a great recipe!
Tanya
Thursday 31st of December 2020
Thanks for the feedback JimmyB :) I've also taken your suggestion and updated the capitalization in the recipe.