Remoulade Sauce

Remoulade is arguably the most underrated of all the condiments. Now synonymous with Cajun and Creole food, remoulade is a cold sauce with French origins that can be used to add flavor to anything from fried foods to your favorite sandwich. Always creamy, tangy, and spicy with a hint of sweetness, this sauce is guaranteed to become a fast favorite.

What is remoulade sauce made of? 

Similar to tartar sauce, remoulade has a mayonnaise base and includes pickles, lemon juice, and chopped herbs, but that’s where the similarities end. Remoulade also has added complexity from spicy seasonings, like hot sauce and horseradish. This recipe calls for baby gherkin pickles for a touch of sweetness.   

Can I customize this?

Of course. This remoulade is packed with flavor, but as always, feel free to tweak until it’s just right for you. Thinly slice a scallion if you don’t have chives, or swap the sweet pickles for herby dill pickles. Throw in a grated clove of garlic for extra heat, or break out the Old Bay seasoning instead of Cajun seasoning. 

Can I make it ahead?

Making this about a day before you plan to use it is a great way to let the flavors mingle and reach their potential. 

What can I put it on?

For starters, shrimp po’boy sliders, fried zucchini, or juicy chicken burgers would all be great candidates for a dunk in remoulade. Remoulade sauce can keep in the refrigerator for up to two weeks in an airtight container.