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Remoulade Sauce

ByNicole Harris
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Remoulade Sauce is a versatile condiment that is beyond simple to make and tastes great with many dishes. Use it as a sauce, dip or spread.

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Easy Homemade Remoulade

Remoulade sauce has so many uses.  I fell in love with this sauce in New Orleans where it is served on top or on the side of most dishes.  I went remoulade crazy!  My personal French Quarter favorite was fried crawfish smothered with creamy remoulade, and a giant frosty local beer to wash it down.  I dream about those tasty little nibbles!

It is fabulous with seafood, most commonly shrimp, crab cakes, blooming onions and pretty much anything fried.  I love it on fried green tomatoes and I even dip my french fries in it!

Remoulade is mayonnaise based, but I lightened it up a little by substituting half of the mayo for Greek yogurt.  The rest of the ingredients are normal items that you probably have hanging out on the door of your refrigerator.

I decided to share my recipe for remoulade sauce because it is an absolute must have with Fried Green Tomato Pie!  This Fried Green Tomato Pie is a slice of heaven!

But first thing is first . . . the sauce . . . the Remoulade Sauce.

crusty pie on white plate with jar of sauce and forks next to itPin

More Drizzle and Dip Recipes:

Zesty Ranch Dressing
Blackberry Honey Syrup
Homemade Creme Fraiche

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Remoulade Sauce

Remoulade Sauce is a versatile condiment that is beyond simple to make and tastes great with many dishes. Use it as a sauce, dip or spread.
4.80 from 5 votes
Print Pin Rate
Cuisine: American
Keyword: remoulade sauce
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Calories: 123kcal
Author: Nicole Harris

Ingredients

  • 1/4 cup Mayonnaise
  • 1/4 cup Greek Yogurt ** or sour cream
  • 1 Garlic Clove grated
  • 1 tsp Horseradish
  • 3-4 drops Hot Sauce * to taste
  • 1 Tb Organic Ketchup
  • Pinch of Salt & Pepper
  • Spritz of Lemon optional
  • 2 tsp Whole Grain Mustard
  • 1/4 tsp Worcestershire Sauce
  • 1 Tb Dill Pickle Relish
  • 5-6 leaves Flat Leaf Parsley chopped
  • Pinch of Cajun/Creole Seasoning optional
  • Pinch of Paprika optional

Instructions

Super-Duper Difficult Instructions

  • Mix all ingredients together.
  • Refrigerate for 1-2 hours before serving.

Notes

*I use Crystal Extra Hot Sauce.
**I use Plain Non-Fat Chobani
This recipe yields a little over 1/2 cup of sauce.

Nutrition

Serving: 1g | Calories: 123kcal | Carbohydrates: 5g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 357mg | Fiber: 1g | Sugar: 2g
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!

Stay tuned for my Fried Green Tomato Pie Recipe! Tangy green tomatoes and sweet onions layered in a flaky pie crust then topped with a seasoned breadcrumb topping.  Baked to perfection and drizzled with this creamy, slightly spicy remoulade sauce . . . comfort food at it’s finest!

jar of creamy sauce with spoon and lemon wedge on the sidePin

 

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Welcome!

Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...

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4.80 from 5 votes (5 ratings without comment)

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12 Comments

    1. Thanks Heather! I love fried green tomatoes too! I’ll be posting that recipe very soon 🙂

  5. Why organic ketchup but no other organic ingredients? Does the organic/non-organic ketchup make that much of a difference? Does you mayo contain free-range eggs?

    Reply

    1. Hi Paul, I just prefer the taste of Organic Ketchup. Regular ketchup tastes much sweeter. But, you can definitely use regular ketchup. And I used regular mayo.

    2. It’s also VERY easy to make mayo to simply exclude eggs and even dairy… Essentially it’s just oil and whatever kind of milk in a blender! (I’ve unsuccessfully tried to make regular mayo several times, but the first time I attempted a vegan version–> success with ease.)
      Thank you for the tomato pie + remoulade recipe! I’m whipping it up now. I’m so looking forward to trying it. Hopefully I can figure out how to make the remoulade sans sour cream and yogurt.