Remoulade Sauce Recipe

While the word remoulade may look very French and fancy at first glance, rest assured that this is a sauce that is decidedly un-fussy and goes well with food that you can eat with your hands. Best of all, this remoulade sauce recipe from recipe developer Kit Hondrum comes together in a mere 12 minutes.

Remoulade sauce is a staple of Louisiana cuisine, which, like beignets and pain perdu, has a French origin but comes with an American twist. According to 196 Flavors, remoulade originated in France in the seventeenth century. When remoulade jumped the Atlantic, it got an addition of paprika, ketchup, and hot sauce — all lacking in the French version of the sauce, which more or less resembles tartar sauce. "I love how quick this recipe is to throw together and how it's good on everything," Hondrum says. "Even just a turkey sandwich!" You don't need to be Cajun cooking expert to make this sauce — let's get started!

For this recipe, you'll start a green onion and one garlic clove. You'll also need mayonnaise, ketchup, horseradish, Dijon mustard, Worcestershire sauce, and Texas Pete hot sauce. If you don't want to or aren't able to use Texas Pete hot sauce, it's okay to use a substitute, but try to stay within a similar flavor profile. "Use a Louisiana-style hot sauce like Crystal or Frank's Red Hot," says Hondrum. "They have more vinegar and less spice than something like Tabasco."

You'll also need some loosely packed flat-leaf parsley, fresh lemon juice, horseradish, capers, caper brine, paprika, fine sea salt, freshly ground black pepper, and cayenne pepper. And last but not least, you'll need some Old Bay seasoning. If you aren't able to find Old Bay seasoning in the grocery store, you have a few options. "You can use a Cajun seasoning or make a homemade Old Bay," says Hondrum. "I made it myself when I lived in Europe!"

To make this Louisiana-style remoulade, begin by slicing the green onions and mincing the garlic. Don't worry about making picture-perfect slices — the onions and garlic are going to get blended into the rest of the sauce ingredients in the next step.

Unless you bought peeled garlic cloves, you're obviously going to need to peel the garlic clove before dicing it, and peeling garlic can be a bit tricky. If you find peeling cloves of garlic to be frustrating, try enlisting the help of an unlikely ally: your microwave. Microwave a head of garlic for 20 seconds, let it cool for an additional 20 seconds, and the papery-thin garlic skin should come right off.

Add all of the ingredients to a jar and blend with an immersion blender on high until combined. If you don't have an immersion blender, you can use a regular blender or food processor. Why use an immersion blender? The major advantage of an immersion blender is that you can blend right into the container or jar. In this case, you've loaded everything into a jar, and you can blend it all up in the jar as well, then store. It cuts out the need for dirtying up a blender or food processor!

Once you've blended the remoulade, transfer it to a serving dish. According to Hondrum, this sauce tastes best if chilled for at least one hour before serving and definitely can be made the day before if necessary. It should also last in a sealed container in the refrigerator for up to one week. This remoulade can serve as an accompaniment to whatever your heart desires, although Hondrum suggests fried food or seafood, such as fried pickles, fried zucchini, crab cakes, fried fish, fried shrimp, pan-seared fish, grilled shrimp, boiled shrimp, po' boys, fries, or fish tacos. "The possibilities are endless," Hondrum says, and we definitely agree!