Remoulade is a condiment that is kind of like an orangey pink-hued French-inspired tartar sauce. It has only a handful of ingredients and can come together in about 10 minutes.
Mayonnaise-based remoulade often appears with seafood dishes. It’s a really nice alternative to cocktail sauce, making a particularly nice dunk for cooked shrimp. It is often paired with fried foods, like fried shrimp, zucchini fritti, or fried fish. I love it on a sandwich as a zingier version of mayo (amazing on leftover turkey sandwiches).
One of the best and most classic uses of all time for remoulade sauce is as an accompaniment to crab cakes. You can serve it on top or on the side of some big fat ones, or with mini crab cakes if you are doing the cocktail appetizer thing. I also like it with poached salmon and grilled vegetables for a light dinner. Think about serving it with steamed or grilled artichokes, too. This zingy, creamy sauce is one of those sauces that just seems to make everything better.
Table of Contents
Remoulade Sauce: The perfect sauce to pair with crab cakes, cooked seafood (especially shrimp!), vegetables, and simply fried foods.Tweet This
This mayo-based sauce gets its kick from small amounts of brightly flavored ingredients. Dial the amount of the seasonings up and down as you please.
- Mayonnaise – This creamy condiment makes the base for this sauce.
- Ketchup – Adds sweetness and a touch of acidity and gives the remoulade sauce its signature pinkish-orange color.
- Brown mustard – Adds a little spicy kick.
- Celery – Finely chopped celery adds the perfect amount of crunch.
- Parsley – Definitely use fresh herbs here! Fresh parsley provides flavor, color, and texture to the sauce.
- Scallions – Give the sauce a little oniony kick and some nice, interesting texture.
- Salt and pepper – To taste.
How to Make Remoulade Sauce
- Add ingredients: Add the mayonnaise, ketchup, mustard, celery, parsley, and scallions to a medium-sized bowl. Season with salt and pepper.
- Stir: Mix well until blended.
- Refrigerate: Keep refrigerated in a tightly sealed container for up to 1 week.
There are lots of different versions of remoulade. This one is a simple vegetarian combo of mayo, ketchup, a bit of mustard, and some straightforward seasonings. Celery adds some freshness and crunch, scallions a bit of bite, and parsley is the herb of choice in this recipe. Feel free to play around with the different add-in options, and try switching up the fresh herbs (stick with fresh herbs, not dried, for this sauce).
Both remoulade and tartar sauce are mayonnaise-based sauces but with slightly different flavorings.
The primary difference is that tartar sauce features chopped pickles, giving it a sour and salty flavor, while remoulade sauce is flavored by the addition of ketchup and mustard. Both sauces feature fresh herbs heavily, and both pair very well with seafood and fried foods.
Remoulade sauce originated with the French, who bestowed its fancy-sounding name. The French brought the sauce with them to Louisiana, where it became the sauce we know and love today, heavily featured in Creole cuisine and wherever seafood is served.
How to Use Remoulade Sauce
Remoulade is amazing when used in sandwiches as a condiment (it’s a terrific companion to leftover turkey, in a sandwich, or not!). You can dollop some on a slice of toasted crostini and pair it with seafood stews as well. Or, serve it with fried or grilled fish and seafood (classic combo), and think about adding a small bowl next to your next platter of grilled vegetables.
What to Serve With Remoulade
More Sauce Recipes
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
- ¾ cup mayonnaise
- 3 tablespoons ketchup
- 1 tablespoon brown mustard
- 3 tablespoons finely chopped celery
- 1 ½ tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped scallions
- Kosher salt and freshly ground black pepper (to taste)
- Blend together the mayonnaise, ketchup, mustard, celery, parsley, and scallions in a medium-sized bowl.
- Season with salt and pepper.
Nutrition information is automatically calculated, so should only be used as an approximation.