Remoulade is a mayonnaise sauce or dressing with French origins. The word comes from the French word — Picard dialect — ramolas, which means horseradish. It may be made with horseradish, though there are many versions without horseradish and a variety of ingredients. New Orleans remoulade is generally spicier than the French version and it might contain paprika, chopped parsley, chopped hard-boiled eggs, curry powder, Tabasco, ketchup, and other add-ins. Another tasty version is similar to tartar sauce, with chopped capers and cornichons.
A classic French version might contain might contain anchovy essence along with finely chopped herbs. You'll find versions of remoulade sauce in many other countries, including Denmark, Germany, Iceland, Norway, Sweden, Netherlands, and Belgium. It's used as a dip or spread with a variety of foods, including French fries, fried fish, hot dogs, and roast beef sandwiches. In Germany, you might find remoulade sauce in your potato salad.
This easy version is made with parsley and green onions, along with the standard mayonnaise and mustard. If you can't find Creole mustard, use a good quality whole grain mustard or spicy brown mustard.
Remoulade sauce is wonderful with fish, shellfish, or crab cakes. It's excellent spread for fish tacos and it is fantastic on oyster or shrimp po' boys. The sauce makes a tasty spread for a fried chicken sandwich and burgers as well.
- 1 tablespoon chopped fresh parsley leaves
- 2 tablespoons finely chopped green onions, white and green parts
- 2 tablespoons finely chopped sweet pickles
- dash garlic powder
- 1/2 cup mayonnaise
- 1 tablespoon extra virgin olive oil or vegetable oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon Creole mustard
- few drops Worcestershire sauce
- white or freshly ground black pepper, to taste
- In a bowl combine the chopped parsley, green onions, pickles, garlic powder, mayonnaise, olive oil, lemon juice, mustard, Worcestershire sauce, and freshly ground white or black pepper. Blend well.
- Cover and refrigerate for at least 1 hour for best flavor, or until thoroughly chilled.
- Makes about 1 cup of remoulade sauce. Serve it as a spread or dip with crab cakes, fish, fried seafood, chicken, burgers, and sandwiches etc.
- Add about 1/4 teaspoon of ground cayenne pepper or a splash of hot sauce for a spicier sauce.
- Stir in some sweet paprika for extra color and flavor.
- Add 1 tablespoon of prepared horseradish to the mixture.
- Replace the Creole mustard with a good quality whole grain mustard.
- Replace the sweet pickles with chopped cornichons or gherkins.
- Replace the green onions with finely chopped shallots.
Remoulade Sauce Vs. Tartar Sauce
Remoulade sauce is similar in flavor to tartar sauce. Both are made with mayonnaise and can contain many of the same ingredients. Louisiana remoulade sauce usually contains stone-ground or Creole mustard.