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.
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.
Can you make ahead?
Fridge: Place in an airtight container in the fridge for 30 days max.
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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?
- 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.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!