Remoulade

Tags / Categories: tangy, creamy, savory, mayonnaise-based, mustard, capers, French, Louisiana Creole, seafood sauce, dipping sauce, condiment

Discovering the Magic of Remoulade

Remoulade is one of those sauces that instantly adds pizzazz to any dish, especially seafood. Creamy, tangy, slightly spicy—this classic French-inspired condiment has traveled far and wide, finding a cherished spot in Louisiana kitchens and beyond. Whether you’re dolloping it on crispy fried shrimp or drizzling it over boiled crab, remoulade brings a bright, savory punch that’s hard to beat.

The best part? It’s surprisingly easy to whip up from simple pantry staples, with plenty of room for personalization. So, roll up your sleeves and let’s break down how to make this iconic sauce from scratch.

Ingredients & Step-by-Step Instructions

• 1 cup mayonnaise (feel free to use homemade or good-quality store-bought)
• 2 tablespoons Dijon mustard (adds a nice tang)
• 1 tablespoon whole-grain mustard (for texture and a rustic note)
• 1 tablespoon fresh lemon juice (brightens the sauce)
• 1 teaspoon Worcestershire sauce
• 2 teaspoons prepared horseradish (optional but highly recommended for a little kick)
• 2 tablespoons finely chopped pickles or cornichons
• 1 tablespoon capers, chopped
• 1 small shallot, minced (or substitute with mild onion)
• 1 teaspoon smoked paprika (adds depth, but regular paprika works too)
• 1/2 teaspoon celery seed (optional, but gives that classic Creole flavor)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley or chives, for freshness

1. Mix the mayo and mustards: In a medium bowl, combine the mayonnaise, Dijon mustard, and whole-grain mustard until smooth. This creamy base is where the magic starts.
2. Add acidity and umami: Stir in the lemon juice, Worcestershire sauce, and horseradish. The tang and subtle heat will really wake up your taste buds.
3. Fold in the crunchy bits: Gently mix the chopped pickles, capers, and minced shallot into the sauce. Don’t stress if it’s a little chunky—that texture is part of the charm.
4. Season thoughtfully: Sprinkle in the smoked paprika and celery seed, then taste and season with salt and pepper. Adjust these elements as you prefer—more paprika for smokiness, more horseradish for bite.
5. Finish with fresh herbs: Stir in parsley or chives for a bright, herby finish that keeps this sauce feeling fresh and vibrant.
6. Chill and meld: Cover your bowl and refrigerate for at least 30 minutes before serving. This helps all those flavors get to know each other.

Serving Suggestions & Origins

Serving Tips: Remoulade is incredibly versatile. Drizzle it over crispy fried catfish or shrimp for a classic Southern plate, use as a zesty spread on po’boy sandwiches, or try it as a dip for fresh vegetable crudité. It also pairs beautifully with cold boiled crab, roasted potatoes, or even grilled chicken.

Origin & History: This sauce traces its roots back to France, where it was originally served cold as an accompaniment to boiled meats and vegetables. French colonists brought remoulade to Louisiana, where Creole cooks adapted it into the tangy, spicy, mayonnaise-based version many know and love today. Each kitchen will have its own version, often guarded like a family secret. Fun fact: the name “remoulade” comes from the French word “moudre,” meaning “to grind,” referencing the ground seasonings traditionally used.

Variations, Storage, and Nutritional Info

Variations & Substitutions: Prefer it lighter? Swap half the mayo with Greek yogurt or sour cream for a tangier, less rich sauce. For a vegan version, try vegan mayo or cashew cream as the base. Love heat? Add finely minced hot peppers or a dash of cayenne. Trying something different? Incorporate curry powder or fresh dill for a unique twist.

Storage & Make-Ahead Tips: Store your remoulade in an airtight container in the fridge for up to 5 days. The flavors deepen beautifully over time. This sauce doesn’t freeze well because the mayonnaise base can separate. Planning ahead? Make it the day before for the best flavor harmony.

Nutritional Information (per 2-tablespoon serving):

• Calories: ~120
• Fat: 11g (mostly from mayo)
• Carbohydrates: 1g
• Protein: 0.3g
• Sodium: 150mg (varies with Worcestershire and capers)

Related Sauces / Try Next

• Tartar Sauce – Another classic seafood companion, creamier and milder.
• Aioli – Garlic mayonnaise perfect for dipping or spreading.
• Chimichurri – An herbaceous Argentine sauce with a vibrant punch.
• Cocktail Sauce – Tomato-based, spicy and tangy, perfect for shrimp.

FAQ

Q: Can I make remoulade ahead of time?
Absolutely! Making it a day ahead lets the flavors meld together wonderfully. Just keep it refrigerated in an airtight container and give it a quick stir before serving.

Q: What’s the difference between remoulade and tartar sauce?
Great question! While both are mayo-based and often served with seafood, remoulade is typically spicier and tangier, with mustard, horseradish, and capers. Tartar is creamier and milder, usually with chopped pickles and herbs.

Q: How can I make remoulade less spicy?
If you’re not a fan of heat, simply omit the horseradish and reduce or leave out the mustard. You can also add a little extra mayo or sour cream to mellow things out.

From the kitchen to your table, this remoulade recipe brings a delightful touch of French and Creole flair that’s sure to impress. Experiment, tweak, and enjoy the creamy, tangy goodness — it’s a sauce that turns simple meals into something special.