Remoulade Sauce

This Creole-style Remoulade sauce is creamy, tangy, spicy, and bold with a kick of Creole flavor. It's easy to make and perfect for croquettes, seafood, fries, and more!

Course Dip, Sauce

Cuisine American, French

Keyword Remoulade Sauce

Prep Time 10

Cook Time 0

Chill Time 1

Total Time 1 10

Servings servings

Calories 105kcal

Author Michelle

Ingredients

1½ cups mayo
2 hard boiled egg YOLKS only
¼ cup Creole mustard
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
2 tablespoons minced fresh parsley
1 teaspoon garlic powder
1 tablespoon dried chervil
1 tablespoon paprika
Louisiana hot sauce to taste

Instructions

In a large bowl, add mayo, egg yolks, mustard, vinegar, and Worcestershire. Blend with an immersion blender until smooth and creamy.
Add remaining ingredients and stir to combine.
Cover and chill for at least 4 hours before serving.

Video

Notes

This recipe will yield about 2 cups sauce. One serving is 2 tablespoons.

You may not need any additional salt due to the saltiness of the olives and capers. Taste test at the end before adding.
If you don't have lemon juice, you can also use pickle juice or vinegar for acidity.
French or Creole mustard make this most authentic. You can use whole grain mustard or dijon mustard if you can't find any.
The sauce is best made at least an hour ahead so that the flavors have a chance to marry in the sauce.
Storage: Store covered in the refrigerator for up to a week.

Nutrition