Remoulade sauce is a mayo-based sauce that is best known as a seafood accompaniment in Louisiana cuisine. Not surprisingly, it descends from French cuisine which was then modified in the beautiful melting pot of New Orleans food. Like many recipes, there are many variations on the sauce, but you’ll generally find pickles or capers, onions or shallots, mustard, and spices. My version uses some of these as well as my Cajun Garlic Sauce and Woo Woo Sauce to make the Very Best Remoulade Sauce Recipe!
Making the Best Remoulade Sauce
Remoulade is a cold sauce, so it’s merely a matter of mixing your ingredients. For this reason, the ingredients you choose are very important. Use fresh, high-quality ingredients to get a vibrantly flavored sauce that really sets off your main dish. As mayo is the base for this sauce, use a good quality mayo. I don’t want to wade into any mayo wars about which mayo is best. I will just say for this recipe I like to use Blue Plate brand mayo. Blue Plate is rich and flavorful and takes well to the other flavors I add.
Serving the Best Remoulade Sauce
A good remoulade is more flavorful and versatile than tartar sauces and other seafood sauces. It has a much fuller flavor, so it can stand up to many types of dishes, even meat. But, seafood is where it shines. I love to serve this as the bread spread for Po Boy sandwiches, with my Amazing Crab Cake Recipe, or fried shrimp. It will keep in the fridge for up to 5 days, so it’s also easy to make ahead.
As always, I hope you enjoy!Print