Remoulade Sauce
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Level: Easy Steps: Easy Prep: 10 min. Paleo, Gluten-Free, Easy, Sauce, Seafood |
What You Will Need:
5 TB Mayonnaise
1 tsp. Mustard
1 tsp. Pickle Juice
2 tsp. Lemon Juice
1/8 tsp. Worcestershire Sauce
1/8 tsp. Hot Sauce
1/8 tsp Taragon
What You Do:
1. Mix all ingredients together.
2. Put on crab, shrimp, crawfish, whatever you want cheri.
The Scoop
Remoulade Sauce is like Chilli or Gumbo – everyone makes it different but it usually contains some of the same ingredients but not always because people are people and people are going to do what they want to do. It is originally from France and used throughout Europe and Louisiana. As far as I know, it has to have mustard and pickles or pickle juice. A lot of time it has an abundance of herbs but not necessarily in the Louisiana version which features paprika, Worcestershire and hot sauce of some kind. So it’s kind of a variation on Thousand Island without the abundance of sweetness.
My version is very basic and you can add anything you want but what usually can go in a Remoulade are: garlic, horseradish, capers, or chopped up gherkins or dills.
Here in the South it is served with almost any kind of seafood like crawfish, salmon cakes, fried fish, soft-shelled crabs or po’ boys. It is, of course, very easy to make but different enough that people will ask you what it is and how did you come up with it. Start with my basic recipe then see what tastes good to you. Some people even add a little Old Bay. Laizzez les bon temps roullez!
5 TB Mayonnaise
1 tsp. Mustard
1 tsp. Pickle Juice
2 tsp. Lemon Juice
1/8 tsp. Worcestershire Sauce
1/8 tsp. Hot Sauce
1/8 tsp Taragon
What You Do:
1. Mix all ingredients together.
2. Put on crab, shrimp, crawfish, whatever you want cheri.
The Scoop
Remoulade Sauce is like Chilli or Gumbo – everyone makes it different but it usually contains some of the same ingredients but not always because people are people and people are going to do what they want to do. It is originally from France and used throughout Europe and Louisiana. As far as I know, it has to have mustard and pickles or pickle juice. A lot of time it has an abundance of herbs but not necessarily in the Louisiana version which features paprika, Worcestershire and hot sauce of some kind. So it’s kind of a variation on Thousand Island without the abundance of sweetness.
My version is very basic and you can add anything you want but what usually can go in a Remoulade are: garlic, horseradish, capers, or chopped up gherkins or dills.
Here in the South it is served with almost any kind of seafood like crawfish, salmon cakes, fried fish, soft-shelled crabs or po’ boys. It is, of course, very easy to make but different enough that people will ask you what it is and how did you come up with it. Start with my basic recipe then see what tastes good to you. Some people even add a little Old Bay. Laizzez les bon temps roullez!
