All About Rémoulade Sauce

Remoulaude sauce (pronounced ray-muh-LAHD) originated in France. It has been adapted so many times and by such a wide variety of cultures and countries that it is impossible to pinpoint the original recipe. In essence, Remoulaude sauce is a mayonnaise-based sauce flavored with anchovies, mustard, pickles and capers. It complements cold meats, fish and chicken, and you can easily add chillies, Creole spices, peppers, satay, onions, sugars, wasabi and many other flavors to create unique variations of the sauce to cater to your personal taste.

The two main variants of Remoulaude sauce are with and without mayonnaise. Personal taste will dictate the version you decide to make, but since both are scrumptious, why not make a bowl of each and let your guests decide?

Remoulaude with Mayonnaise

Although Remoulaude sauce has its origins in French cuisine, it has gained popularity in New Orleans because it goes well with shrimp, crab, fish, seafood sandwiches and salads. For a sauce with a true New Orleans twist, try this one!

Ingredients

• 1 cup mayonnaise (preferably not Miracle Whip or fat free variants)
• 1/4 cup zesty cocktail sauce or chili sauce
• 2 tablespoons grainy spicy brown mustard
• 4 teaspoons mild horseradish sauce
• 2 tablespoons extra virgin olive oil
• 1 tablespoon hot sauce more if you like it hot
• 2 tablespoons fresh squeezed lemon juice
• 1 teaspoon Worcestereshire sauce
• 4 medium green onions very finely chopped
• 2 tablespoons fresh parsley finely chopped or 2 teaspoons dried parsley flakes
• 1 clove garlic minced or 1 teaspoon garlic powder
• 1/2 teaspoon chili powder or seasoned salt
• 1/2 teaspoon cayenne pepper

Directions

Finely chop the onions and parsley. Crush the clove of garlic. Add all the ingredients in a large mixing bowl and stir continuously until the sauce has an even consistency. Alternatively, mix in a blender for 30 seconds for a finer and less chunky sauce.

Serving Suggestions

Remoulaude sauce is best served chilled. Place in the fridge for at least two hours or overnight.  Individual serving bowls can be placed on the table. This sauce is a great accompaniment to finger foods, including shrimps and crab cakes which can be dipped, and other morsels of tasty seafood.

Please note that one bowl of this Remoulaude sauce is never enough. It is always a good idea to have some extra in the fridge.

Remoulaude Sauce without Mayonnaise

For a fresher, less creamy option, this Remoulaude sauce without mayonnaise works perfectly.

Ingredients

• 1/4 cup fresh lemon juice
• 3/4 cup vegetable oil
• 1/2 cup chopped onion
• 1/2 cup chopped green onions
• 1/4 cup chopped celery
• 2 tablespoons chopped garlic
• 2 tablespoons prepared horseradish
• 3 tablespoons Creole whole-grain mustard
• 3 tablespoons prepared yellow mustard
• 3 tablespoons ketchup
• 3 tablespoons chopped parsley leaves
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon freshly ground black pepper

Directions

Chop onions, garlic, parsley and celery. Place all ingredients into a food processor or blender. Mix or liquidize for 30 seconds or until preferred consistency and texture is obtained.

Serving Suggestions

Pour chilled Remoulaude sauce over a bed of seafood resting on salad greens. Garnish with a sprinkle of cayenne pepper and a few sprigs of parsley. Refrigerate for at least two hours or overnight.

This Remoulaude sauce can be kept in the fridge for a good couple of days. This is ideal for preparing during the week, especially if you do not feel like making an elaborate weekend meal.

Substitutions and Helpful Tips

Remember that both recipes can be adapted according to your needs. To use with meat and poultry instead of fish and seafood, discard the Creole mustard and horseradish. These can be replaced by hot English mustard or even steak sauce, which will suit both pork and beef very well. For chicken, a sweet chili sauce would be a tasty substitute.

Remoulaude sauce is always best served with chilled or room temperature foods and crispy salads. It is also great for making quick and tasty sandwiches from leftovers. Chop up the meats or fish, stir into the Remoulaude sauce and use as a spread.