Remoulade is a French sauce that loosely resembles Thousand Island dressing. In the United States, it’s often served with Southern classics like crab cakes, fried green tomatoes, Po’boys, and other fried favorites.
Everyone has their own version of “secret sauce.” McDonald’s has special sauce on their Big Macs, In-N-Out has the infamous “spread,” and in the United States we love our Thousand Island dressing.
In France, the secret sauce is Remoulade. Made with mayonnaise and featuring a briney element such as pickles or capers, Remoulade can have many ingredients such as anchovies, ketchup, and lemon juice.
It’s great with fried fish and seafood, fried green tomatoes, and crab cakes. Use it as a dipping sauce or a sandwich spread. It comes together fast with mostly pantry ingredients.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Tabasco: For a spicer sauce, add extra tabasco and cayenne pepper.
- Worcestershire: You get plenty of umami oomph from the anchovy paste, so taste the sauce before adding more Worcestershire.
Instructions
- In a medium bowl, whisk together mayonnaise, ketchup, lemon juice, mustard, anchovy paste, garlic powder, onion powder, and cayenne pepper. Add salt, pepper, tabasco, and Worcestershire sauce to taste. Fold in parsley. Cover and chill until serving time, up to four days in the refrigerator in an airtight container.
Recipe tips and variations
- Yield: This recipe makes 1 ½ cups remoulade or 12 servings, 2 tablespoons each.
- Storage: Store covered in the refrigerator for up to 4 days.
- Craft your favorite version: All the ingredients can be modified to your taste. The version we serve with Crab Cakes, for example, has dill relish but no ketchup.
Crab Cakes with Remoulade
Loaded with a full pound of seafood, these homemade Crab Cakes with Remoulade are a step above those filler-loaded recipes. Try this baked crab cake recipe for a light dinner or as part of your…
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Crab Cakes with Remoulade
Remoulade Sauce
Ingredients
- 1 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1 tablespoon Dijon Mustard
- 1 teaspoon anchovy paste or 3 fillets, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and ground white pepper to taste
- Tabasco sauce to taste (see note 1)
- Worcestershire sauce to taste (see note 2)
- 1/4 cup minced fresh parsley
Instructions
- In a medium bowl, whisk together mayonnaise, ketchup, lemon juice, mustard, anchovy paste, garlic powder, onion powder, and cayenne pepper. Add salt, pepper, tabasco, and Worcestershire sauce to taste.
- Fold in parsley. Cover and chill until serving time, up to four days in the refrigerator in an airtight container.
Notes
- Tabasco: For a spicer sauce, add extra tabasco and cayenne pepper.
- Worcestershire: You get plenty of umami oomph from the anchovy paste, so taste the sauce before adding more Worcestershire.
Nutrition
