New Orleans Remoulade Sauce Recipe

Mayonnaise is the base for this remoulade brimming with fresh herbs and spices.

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Apr. 14, 2020
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Remoulade originated in France in a combination most closely resembling tarter sauce, bringing together mayo, herbs, pickles, and capers. Of course, in the American spirit, we took this sauce, amped it up, and made it something all our own.

Louisiana remoulade starts with a mayo base as well, but then adds ingredient after ingredient to form a reddish complex sauce that's creamy, tart, and spicy. Traditionally served with seafood—great with shrimp, crab cakes, and fried fish fillets—my absolute favorite thing would be fried dill pickles. Those salty, sour crunchy chips are a perfect pairing in my book.

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Recipe Facts

4.5

(51)

Active: 15 mins
Total: 15 mins
Makes: 1 1/2 cups

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Ingredients

  • 1 cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon finely chopped flat-leaf parsley

  • 1 tablespoon Louisiana-style hot sauce

  • 2 teaspoons whole-grain mustard

  • 2 cloves garlic, minced

  • 2 teaspoons capers, roughly chopped

  • 1 teaspoon worcestershire sauce

  • 1 teaspoon mild paprika

  • 1 scallion, finely chopped

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon cayenne pepper

Directions

  1. In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

    20110530-154081-remoulade-step-1

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