Spice up your seafood with our remoulade sauce. A tangy blend of our favorite spices create a sauce that will add a ton of flavor to your seafood feast!
Do you know what makes a good crab cake a great one? A tasty remoulade sauce.
It can make all the difference in your next seafood dish. Personally, I like to use ours on crab cake sandwiches and tacos.
Similar to our fish taco sauce, it uses a mayonnaise base combined with citrus juice and a custom blend of spices. So, shall we get started?
How to make remoulade sauce?
First, use your knife and cutting board cut the lemons into halves or quarters.
After that, squeeze out one (1) tablespoon of juice and discard the seeds.
Next, grab a large mixing bowl and toss in the mayonnaise, Dijon mustard, smoked paprika, fresh lemon juice, horseradish, Cajun or Creole seasoning, hot sauce, garlic powder, and dill.
For the salt, I recommend mixing everything together, tasting the sauce, then adding the salt to taste.
Then, use a whisk to combine everything into a spicy, tangy sauce. Transfer the mixture to a bowl.
Last, serve it with your favorite seafood dish. That’s it, your remoulade sauce recipe is done. Kim and I hope you enjoy the condiment and wish you all the best 🙂
Looking for another great taco sauce? Then, check out our simple chipotle cream sauce.
How long do you keep remoulade sauce?
Homemade remoulade sauce can be stored in your fridge, in a sealed container, for about three (3) days.
What’s the difference between remoulade sauce and tartar sauce?
The main difference is the flavor. While both have a mayonnaise base, tartar sauce uses malt vinegar and pickled vegetables like capers and pickles, to give it a slightly sweet and sour taste.
Whereas, remoulade uses spicier seasonings like black, cayenne and white peppers to give it a tangy kick. The difference in the two distinct flavors is night and day.
- 1 1/4 Cups Mayonnaise
- 1/4 Cup Dijon Mustard (we used country Dijon variety)
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Lemon Juice (freshly squeezed)
- 2 Teaspoons Horseradish
- 1 Teaspoon Cajun Seasoning (or Creole seasoning)
- 1 Teaspoon Hot Sauce (we used Frank's Red Hot)
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Dill (fresh or dried)
- 1/4 Teaspoon Salt (optional)
- In a medium bowl, whisk together the mayonnaise, mustard, paprika, lemon juice, horseradish, Cajun/Creole seasoning, hot sauce, garlic powder, dill, and salt until the ingredients are well combined.
- Store in the refrigerator until ready to use. The sauce is good for up to 3 days.