Creamy, Tangy, & Slightly Spicy Remoulade Sauce

5 from 1 review

Creamy, Tangy, & Slightly Spicy Remoulade Sauce

Learn how to make Remoulade Sauce, a classic French condiment that's creamy, tangy, and a little spicy. It's delicious alongside seafood, sandwiches, and vegetables, and is so easy to make. In fact, you probably already have all of the ingredients on hand! Gluten-free.

Prep5

Cook0

Total5

Course: Condiment, Sauce

Cuisine: Creole, French

Diet: Gluten Free

Keyword: chef-tested sauce, homemade remoulade, remoulade sauce, restaurant-worthy recipe

Servings: servings

Calories: 149kcal

Author: Ari Laing

Equipment

Small bowl

Whisk

Ingredients

1 cup (230g) mayonnaise
2 Tbsp cornichons very finely chopped, about 5 whole
1 tsp cornichon juice
2 Tbsp Creole mustard or whole grain mustard
1 Tbsp sweet paprika option to substitute with smoked paprika for a smokier flavor
1 Tbsp capers
1 Tbsp chopped fresh parsley
2 tsp prepared horseradish
2 tsp fresh lemon juice
1 tsp Cajun, Creole, or blackening seasoning
1 clove garlic finely chopped
Kosher salt to taste

Instructions

Make the sauce. In a small bowl, combine 1 cup mayonnaise, 2 Tbsp chopped cornichons, 1 tsp cornichon juice, 2 Tbsp Creole mustard, 1 Tbsp paprika, 1 Tbsp chopped capers, 1 Tbsp chopped parsley, 2 tsp horseradish, 2 tsp lemon juice, 1 tsp Cajun seasoning, and 1 clove chopped garlic. Stir well, then taste and adjust seasoning as needed.
Chill in a fridge, optional: The sauce can be enjoyed immediately, but we like to let it hang out in a fridge for 30-60 minutes to give the flavors a chance to meld. Plus, we prefer the sauce chilled.

Notes

Storage: Refrigerate remoulade in an airtight container for up to 1 week.
Freezing: Not ideal for mayo-based sauces, but can be frozen up to 3 months. Thaw overnight and stir well.
Substitutions: Use Dijon or whole-grain mustard in place of Creole (milder). For a lighter sauce, swap mayo for Greek yogurt, sour cream, or crème fraîche.

Nutrition

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