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<\/p>\nThey say you either live in an ingredients house or a condiments house, but I think I\u2019m firmly planted in the middle. I LOVE condiments and think they generally steal the show, but here\u2019s the catch: that only holds true when they\u2019re homemade! And this easy, spicy, and tangy Remoulade Sauce is exactly the kind of thing I\u2019m talking about. Not to mention, making your own sauce from scratch means that you can customize it to your liking. Pick out your favorite seafood from the freezer, and let\u2019s whip up some remoulade!<\/p>\n\n
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<\/p>\nAll recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.<\/em><\/p>\n<\/div>\nHomemade Remoulade Sauce Recipe<\/h2>\n I originally made this sauce for my shrimp Po\u2019 Boy recipe, and everyone who tried it LOVED it. One reader even said it was the tastiest remoulade they\u2019ve ever tried, which is exactly the kind of feedback that makes me immediately open my recipe notes and say, \u201cYep, this needs its own post.\u201d<\/p>\n
Remoulade is French in origin, but it\u2019s become a seafood staple, especially in Southern cooking. It\u2019s similar to tartar sauce, but with more kick. My version here is a Louisiana-style remoulade sauce. It\u2019s creamy and tangy with grainy mustard and pickle relish, gets a sharp little bite from horseradish and garlic, and finishes with smoky heat from paprika and cayenne. It\u2019s honestly so, so good. I make a batch, keep it in my fridge, and dip pretty much everything in it!<\/p>\n
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\nLet it chill if you\u2019ve got time.<\/strong> This quick remoulade sauce is good to go right after you mix it, but a little rest in the fridge (even just a few hours) makes it taste more blended and punchy. Next day is peak flavor.<\/li>\nUse a hot sauce you genuinely like.<\/strong> Go with your favorite brand and heat level. I use Louisiana brand hot sauce, but anything you enjoy will work here.<\/li>\nWant it spicier?<\/strong> Add extra cayenne a pinch at a time, or stir in some red pepper flakes. Start with \u00bc teaspoon, taste, then bump it up to \u00bd teaspoon if you want more heat.<\/li>\n<\/ol>\n<\/div>\n<\/default:svg><\/span><\/div>\n\n
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<\/p>\nRemoulade Sauce Recipe<\/h2>\n <\/span>Cost <\/span>$2.42 recipe \/ $0.08 serving<\/span><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:lineargradient><\/default:defs><\/default:svg> <\/p>\nA creamy remoulade sauce with a tangy Louisiana-style kick, made with grainy mustard, pickle relish, horseradish, and spices. Perfect for po\u2019 boys, crab cakes, and dipping!<\/span><\/p>\n<\/p><\/div>\n\n
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\n\nGather ingredients.<\/span><\/p>\n<\/li>\n\nPrepare your remoulade by adding the mayonnaise, hot sauce, grainy mustard, minced garlic, dill pickle relish, prepared horseradish, Worcestershire sauce, smoked paprika, cayenne pepper, and fresh parsley to a mixing bowl.<\/span><\/p>\n<\/li>\n\nStir to combine.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
<\/p>\nSee how we calculate recipe costs here.<\/p>\n
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*You can use any mayonnaise<\/strong> you like, including vegan (egg-free) <\/strong>or homemade mayonnaise<\/strong>.<\/span><\/p>\n<\/div>\n <\/p>\n
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Calories: <\/span>79<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>1<\/span>g<\/span><\/span>Protein: <\/span>0.2<\/span>g<\/span><\/span>Fat: <\/span>8<\/span>g<\/span><\/span>Sodium: <\/span>105<\/span>mg<\/span><\/span>Fiber: <\/span>0.1<\/span>g<\/span><\/span><\/p>\n<\/div>\n Read our full
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