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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.
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.
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.
- 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).
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Crab Cakes with Remoulade
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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
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.