fbpx ...


This post may contain Affiliate Links. Please see my Disclaimer for more details.

A remoulade sauce is the first recipe I ever made in culinary school. If you’re not familiar with remoulade think of it as a Creole tartar sauce. Some recipes call for capers but the vinegar provides enough brininess for me. This sauce is easy to make and is perfect on any protein, sandwiches, vegetables or as a dipping sauce.

Fried Green Tomatoes

Remoulade Cooking Tips:

You can find creole mustard by the mustard in the condiment section of your grocery store.

Use different vinegar’s like red wine to give your remoulade a different taste.

Savory Seasoning Wide Ad

Can you make ahead?

Fridge: Place in an airtight container in the fridge for 30 days max.

Fried Green Tomatoes with Pulled Chicken

latest Recipe Video:

Substitution Options:

Feel free to use olive oil or avocado mayonnaise for a healthier option.

A 1/4 teaspoon of salt normally does the job for me.

what to serve with Remoulade?

Southern Creole Banner Ad-1

Meal Ideas:

Click here to subscribe to MY NEWSLETTER for easy and free recipes right into your inbox! 

To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or on any of the photos above. 

Tag me @kennethtemple_ on Instagram to share your remakes with me, and don’t forget to leave a star rating and comment below. 


Fried Green Tomatoes


Kenneth Temple
If you're not familiar with remoulade think of it as a Creole tartar sauce.
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Sauce, Side Dish
Cuisine Cajun, Creole
Servings 12 persons
Calories 262 kcal


  • 2 cups mayonnaise
  • ¼ cup creole mustard
  • ¼ onion chopped
  • 1 stalks celery chopped
  • 2 garlic cloves smashed
  • Juice of ½ lemon
  • 2 tablespoons hot sauce
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons white vinegar
  • To Taste salt
  • ½ tsp cayenne


  • Add all ingredients to food processor and blitz on high for 1 minute or until smooth. For maximum flavor let sit for 24 hours. Keep in an airtight container in the refrigerator for 2 weeks.


Calories: 262kcalCarbohydrates: 2gProtein: 1gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 17gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 16mgSodium: 389mgPotassium: 49mgFiber: 0.3gSugar: 1gVitamin A: 70IUVitamin C: 2mgCalcium: 11mgIron: 0.3mg
Keyword remoulade
Cooked this recipe?Let me know how it was!

Leave a Comment

Your email address will not be published.

Recipe Rating