This quick and easy Louisiana-style Remoulade transforms everything it touches into the BEST EVER, from sandwiches and burgers to seafood, veggies, proteins, and more! Its tangy, peppery, smoky, Cajun heat is made with pantry friendly ingredients with ZERO chopping in 5 minutes. It contains Greek yogurt instead of mayo, so indulge guilt free for up to one week AKA the most flavorful week of your life!
Watch how to make Remoulade video
Remoulade Sauce FAQs
Remoulade is a creamy, savory, tangy, slightly briny condiment with a spicy kick. It’s creamy from the mayonnaise, peppery from the horseradish, spicy from the hot sauce and Cajun seasoning, tangy from the Dijon with bright lemony tanginess from the lemon juice. Of course, Remoulade can be adapted to suite your personal taste, making it more savory, spicy, tart or tangy depending on the amount of ingredients you add.
No, Yum Yum sauce and Remoulade sauce are not the same. While they both fall under the category of creamy sauces and are used as condiments, they have distinct flavors and ingredients:
Yum Yum sauce, also known as shrimp sauce or white sauce, is commonly found in Japanese steakhouse cuisine. It a tomato-mayonnaise based sauce, often made with mayonnaise, ketchup, garlic powder, sugar, rice vinegar and Sriracha. It is creamy, tangy, slightly sweet, and slightly spicy.
Remoulade sauce, on the other hand, originates from French cuisine and has a tangy, spicy flavor with a hint of smokiness due to the Cajun seasoning. It typically consists of mayonnaise, mustard, horseradish, lemon juice, pickle juice, hot sauce and Cajun spices.
Tartar sauce and remoulade share many similar ingredients such as mayonnaise, mustard, pickles, and lemon juice, however, Louisiana-style remoulade includes additional ingredients and spices such as Cajun seasoning, horseradish, and hot sauce. It’s like tartar sauce on savory, spicy steroids, with less sweet brininess.
The word “remoulade” is derived from the French word “rémy” or “remolat,” which refers to a mixture of condiments typically used to accompany meat or fish dishes. The origins of remoulade can be traced back to French cuisine, particularly in the regions of Provence and Normandy. It is believed the sauce was named after the Rémy family, who were renowned French chefs and contributed significantly to the development and popularization of various culinary preparations.
Remoulade Sauce is traditionally made with a mayonnaise and includes ingredients such as mustard, lemon juice, horseradish, pickles or pickle juice, hot sauce, sometimes Worcestershire sauce and spices (such Cajun seasoning or paprika and cayenne pepper).
Remoulade sauce pairs excellently with seafood, notably fried seafood such as crab cakes, fish and chips, fish sticks, fried shrimp and fried oysters. However, it is also a delicious on sandwiches, burgers, fried chicken or chicken tenders or fried pickles. It is also delicious on lighter fare such as vegetables, grilled chicken and grilled or pan-fried salmon.
Tartar sauce is a good substitute for Remoulade. Stir in some cayenne pepper or Cajun seasoning to add some of the missing heat.
Remoulade contains Worcestershire sauce, which may not be gluten free depending on the brand; the rest of Remoulade Sauce ingredients are gluten free. To ensure a gluten free Remoulade, use certified gluten free Worcestershire sauce.
-French Remoulade is more of an herb-forward sauce made with mayonnaise (or oil), fresh herbs, capers, pickles / cornichons, and other aromatics. It tends to be brinier and more herbaceous.
-Louisiana Remoulade is also mayo-based, but it incorporates prepared horseradish, hot sauce, Cajun seasoning, and pickle juice for a spicy/tangy kick. It is most famously served with Po’ Boy Sandwiches, and seafood dishes like crab cakes, fish sticks, fried shrimp, fried clams, fried calamari and fried oysters. It is also tasty with a variety of other dishes such as roasted potatoes, vegetables, French fries, burgers and even grilled chicken.
Remoulade Sauce (Easy!)
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