Remoulade Sauce

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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.

A bowl of remoulade sauce with a spoon next to it.


 

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 (it’s similar to Tartar Sauce), Fried Green Tomatoes, and Crab Cakes. Use it as a dipping sauce or a sandwich spread. It comes together fast with mostly pantry ingredients.

Recipe ingredients

Labeled ingredients for remoulade sauce.

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.
A bowl of remoulade sauce with a spoon next to it.

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.
  • Eat it on everything: This Remoulade Sauce is perfect with Fried Okra or Hush Puppies and delicious on your next Shrimp Po’ Boy. Personally, I love it with Blackened Chicken, too.
  • Mardi Gras: Getting ready for Fat Tuesday? I’ve pulled together 30+ Mardi Gras Recipes to help you celebrate. Try classics like Jambalaya, a Muffaletta, or a bowl of Hoppin’ John. Sprinkle Creole Seasoning on any chicken, seafood, or vegetables. End the meal with Pecan Pralines or some piping-hot Beignets, and sip a Sazerac at the end (it’s the official cocktail of New Orleans).
Fried green tomatoes on a baking sheet.
Fried Green Tomatoes with remoulade sauce.

More ways to enjoy Remoulade

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A bowl of remoulade sauce with a spoon next to it.

Remoulade Sauce

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.
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 12 servings (2 tablespoons each)
Course Pantry
Cuisine American
Calories 133
5 from 2 votes

Ingredients 

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

  1. Tabasco: For a spicer sauce, add extra tabasco and cayenne pepper.
  2. Worcestershire: You get plenty of umami oomph from the anchovy paste, so taste the sauce before adding more Worcestershire.

Nutrition

Serving: 2tablespoonsCalories: 133kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 8mgSodium: 175mgPotassium: 27mgFiber: 1gSugar: 1gVitamin A: 149IUVitamin C: 2mgCalcium: 6mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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