What is Remoulade?
Remoulade is a condiment that is kind of like a French-inspired tartar sauce. It is mayonnaise based and often appears with seafood dishes. Remoulade makes a particularly nice dunk for cooked shrimp, a nice alternative to cocktail sauce. It also can be paired with cold meat and vegetables.
Crab Cake Remoulade
One of the best 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.
Remoulade: The perfect sauce to pair with crab cakes, cooked seafood (especially shrimp!), as well as meat and vegetables.Tweet This
How Long Will Remoulade Sauce Keep?
It lasts for about a week in the fridge, tightly covered.
What is Remoulade Sauce Made of?
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)
How to Make Remoulade Sauce:
Add the mayonnaise, ketchup, mustard, celery, parsley, and scallions in a medium-sized bowl. Season with salt and pepper.
Stir well until blended.
Keep refrigerated, in a tightly sealed container for up to one week.
How to Use Remoulade:
Remoulade is amazing used in sandwiches as a condiment (it’s a terrific companion to leftover turkey, as you can see!). You can use it on a slice of toasted bread with seafood stews as well. Pair it with fried or grilled fish and seafood, add a small bowl next to your next platter of grilled vegetables. Pu tif out for a dunk with shrimp cocktail. Dip a corner of a grilled cheese in a dollop. Just don’t waste it!
What to Serve with Remoulade:
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- 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. Keep refrigerated, in a tightly sealed container for up to one week.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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