Creamy spicy Remoulade Sauce is the perfect condiment for seafood, meat, and veggies. Use it as a dip on the side or a spread on sandwiches.
All the credit for this recipe goes to my husband, Erik. He dabbles in the kitchen a little from time to time and this Remoulade Sauce is one of best creations. This recipe has a surprising little twist with the addition of sriracha sauce. The sriracha brings a good amount of heat without being too hot.
What is and how to use remoulade sauce
There are countless uses for remoulade sauce. It’s the perfect dip for seafood recipes like my Maryland Crab Cakes, Southern Fried Whiting Fish, and Maryland Steamed Shrimp. Many use it as a spread on po boys and other types of sandwiches. Remoulade is a mayonnaise base spread made with horseradish, pickle, capers, and several herbs and spices. We don’t use horseradish it in this version but it doesn’t diminish the taste at all.
What you need to make remoulade
Sweet relish or minced sweet pickle
How to make Remoulade Sauce
We make this sauce from ingredient readily found in the pantry. Lemon juice can be fresh or bottled. To make the sauce you add all of the ingredients to a bowl and mix it until everything is nicely combined. It can be served immediately at room temperature or chilled.
Most likely your ingredient will come from the fridge and will already be cool. If you want it, room temp, then make a little bit ahead of time and set it out about 15-20 min before serving.
Try this remoulade with more of my tasty recipes!
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*This post was updated on 8/29/2020 for improved content. It was originally posted on 8/28/2019.*
Erik’s Louisiana-Style Remoulade Sauce
- 1 c mayonnaise
- 2 tbsp dijon mustard
- 1 tbsp lemon juice
- 2 tsp relish or minced sweet pickle
- 1 tsp worcestershire sauce
- 1 tsp sriracha sauce
- 1 tbsp garlic powder
- 2 tsp dried parsley
- 1 1/2 tsp paprika
- 1/4 tsp kosher salt
- 1/4 tsp cayenne pepper
- To make the sauce you add all of the ingredients to a bowl and mix it until everything is nicely combined. It can be served immediately at room temperature or chilled. Most likely your ingredient will come from the fridge and will already be cool. If you want it, room temp, then make a little bit ahead of time and set it out about an hour before serving.