Easy Remoulade Sauce Perfect for Crab Cakes
Remoulade is a sauce that can take an ordinary dish from bland to bursting with flavor. This is thanks to its diverse flavor profile and zippy ingredients that bring recipes to life. It’s no wonder this sauce is so popular in one of the most festive cities in the world. Remoulade has French roots but has become a staple of New Orleans cuisine which has huge French influences.
The ingredients in a remoulade can vary greatly depending on who is preparing it. But there’s one ingredient that everyone can agree on: mayonnaise. Mayonnaise provides the rich creamy backbone of the sauce. You’ll notice that remoulade is very similar to tartar sauce, with a few extra ingredients that amp up the flavor and heat.
Pickle relish adds a tangy dill flavor to the sauce as well as texture from finely chopped pickles.
Horseradish adds a distinct flavor with sharp heat.
Stone ground mustard or spicy brown mustard add a pleasantly pungent flavor.
Lemon juice adds fresh flavor and a hint of tartness.
Hot sauce gives the sauce a pop of heat with a tangy vinegar base that Louisiana hot sauce is known for.
Chives and garlic bring fresh herb flavor- other herbs like tarragon, grated white onion or minced green can also be added.
Cajun seasoning contains dried herbs that add depth and ties the sauce together.
Worcestershire adds a salty richness and robust flavor thanks to anchovies and molasses.
Since many of the ingredients in this remoulade already contain salt, we didn’t add extra. Feel free to salt to your taste.
Here at Sizzlefish, we love remoulade on our crab cakes, over grilled or baked fish, on shrimp burgers or as a dip for fried fish. But remoulade isn’t limited to seafood. It’s an excellent dip for chicken tenders, on burgers, or slathered on your favorite sandwich.
- 1 cup mayonnaise
- 2 tbsp dill relish
- 2 tbsp prepared horseradish
- 1 tbsp minced chives
- 1 tbsp stone ground mustard
- 1 tbsp fresh lemon juice
- 2 tsp Worcestershire sauce
- 2 tsp Cajun seasoning
- 1 tsp Louisiana style hot sauce
- 1/2 tsp minced garlic
Stir together ingredients for remoulade in a medium bowl.
Transfer to an airtight jar and refrigerate for up to 1 week.