Remoulade Sauce

This classic remoulade sauce recipe will become your go-to! It’s a deliciously creamy condiment for seafood, fries, burgers and more.

Remoulade sauce

Here’s a creamy sauce that every home cook needs in their cooking repertoire: a great remoulade sauce recipe! This zingy mayo-based condiment is eaten all over the world, often with seafood but it works with fries, burgers, and more. It’s typical to Cajun and Creole cuisine, but it’s actually French in origin. We whipped up a batch to slather on salmon burgers and wowza! The way the rich mayo and briny capers meld with the seafood is out of this world. Here’s a primer on how to make a classic remoulade and the best ways to use it.

What is remoulade?

Remoulade is a cold mayonnaise-based sauce that originated in France in the 17th century. Today it’s popular in many countries in Europe, and also in US Cajun and Creole cuisine. Remoulade sauce is often served with seafood like fried fish and crab cakes, but is also common as a sandwich condiment or French fry dip. There are two main types of remoulade:

  • French-style remoulade is white in color, featuring mayonnaise, Djion mustard, capers, pickles or cornichons, tarragon, vinegar, and sometimes horseradish
  • Cajun-style remoulade is light pink or orange in color, and includes Creole mustard and other seasonings like Cajun seasonings, hot sauce, and/or ketchup
Remoulade

Ingredients for classic remoulade sauce

The base recipe here is a French style remoulade, which you can easily adapt to make a Cajun style remoulade (see below). The classic remoulade is very versatile: it’s ideal on Salmon Burgers or veggie-based sandwiches like Chickpea Burgers. You only need a little bit to make a sandwich sing! Here’s what to note about the ingredients:

  • Capers: Capers bring the signature briny flavor; see below if you haven’t worked with them before!
  • Pickles: You can also substitute cornichons (mini pickles!), which is more traditionally French
  • Green onion
  • Mayonnaise: It’s helpful to use a quality brand of mayo: it really does affect the flavor!
  • Dijon mustard
  • White wine vinegar: If you have it, you can substitute tarragon vinegar for even more elevated flavor
  • Dried tarragon: It’s optional, but tarragon brings a nuance to the flavor that we love (we put it in our Spaghetti Sauce too!)
  • Salt and pepper
Cajun remoulade sauce

Variation: make it Cajun style!

Want to make the Cajun spin on this classic French sauce? We’re not experts in Cajun or Creole-style cuisine, but we’ve researched the tradition of remoulade sauce in Louisiana-style cooking. Most Cajun remoulade recipes use similar ingredients to the classic, with the following additions:

  • Creole mustard: Many Cajun remoulade recipes use Creole mustard instead of the classic Dijon. It’s spicier than Dijon, with a coarser texture.
  • Cajun seasoning: Use a homemade blend or your favorite purchased blend.
  • Hot sauce: Amp the heat with hot sauce! A hot sauce like Tabasco would work well here. You can also add it to taste depending on the heat of your Cajun seasoning.

Capers are key to the flavor

Capers are responsible for much of the zippy flavor in a remoulade sauce recipe! If you haven’t used them in recipes before, here are some notes on working with capers:

  • Capers are a berry of the caper bush that’s native to the Mediterranean. They’re round and dark green gray, about the size of a peppercorn. You’ll find them used often in French, Italian and Mediterranean recipes.
  • Capers taste tangy, briny and salty, and add a savory pop to any dish. They’re served pickled in jars. You’ll need to drain capers before using, unless otherwise noted in the recipe.
  • Where to find them in the grocery store? You’ll find them in jars near the olives at the grocery store.
  • How else to use them? Try more capers recipes like Salmon with Capers or Roasted Eggplant Pasta.
Remoulade sauce recipe

How long does homemade remoulade sauce last?

Store homemade remoulade sauce for up to 2 weeks in the refrigerator. It will likely last a bit longer, but it’s best when it’s freshly made.

Can you make it vegan?

Yes! Simply use your favorite vegan mayonnaise brand. Some brands have an odd after-taste, so make sure to find one you enjoy. (Let us know your brand recommendations in the comments below!)

Ways to serve remoulade

Got your remoulade sauce? Let’s get drizzling and dipping! There are lots of ways to use it in recipes. Here are some of our favorites:

How do you like to serve your remoulade? Let us know in the comments below.

This remoulade recipe is…

Vegetarian, dairy-free and gluten-free. For vegan and plant-based, use vegan mayonnaise.

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Remoulade

Classic Remoulade Sauce


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 cup 1x
  • Diet: Vegetarian

Description

This classic remoulade sauce recipe will become your go-to! It’s a deliciously creamy condiment for seafood, fries, burgers and more.


Ingredients

Scale
  • 2 tablespoons drained capers
  • 2 tablespoons chopped pickles (or cornichons)
  • 1 green onion, finely chopped
  • 3/4 cup mayonnaise (or vegan mayonnaise)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon dried tarragon (optional)
  • 1 pinch salt 
  • Black pepper, to taste
  • For the Cajun style: Replace tarragon with 1 1/2 to 2 teaspoons Cajun seasoning and 1/2 teaspoon hot sauce

Instructions

  1. Finely chop the capers and pickles. Finely chop the green onion (white and green portions). 
  2. Mix together all ingredients in a small bowl. Serve immediately or refrigerate for up to 2 weeks. 
  • Category: Sauce
  • Method: Stirred
  • Cuisine: American

Keywords: Remoulade, Remoulade sauce, Remoulade recipe, Remoulade sauce recipe

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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