Remoulade sauce

I like to think of remoulade sauce as the cousin of tartar sauce, only with even more of a flavor zing. Originally created in France as more of a white sauce with capers, anchovies, mayo, and more, the version you will most commonly find in the South takes more of its influence from Louisiana, where many restaurants will incorporate Creole mustard, ketchup, hot sauce, and a bunch of piquant ingredients.

Don’t let the number of ingredients intimidate you. The great thing about this sauce is that you can get pretty creative with it, and if you find you are missing one of the ingredients, it will still taste pretty awesome.

Remoulade sauce goes great with peel-and-eat shrimp, fish sticks, crab cakes, and a host of seafood options. You can also toss this sauce over some grilled veggies, and you’ll be amazed at how this sauce transforms even the most basic veggies into something incredible!

¼ cup (60 mL) fresh lemon juice
½ cup (125 mL) olive oil
½ cup (75 g) yellow onions
½ cup (35 g) green onions
¼ cup (25 g) celery
2 tablespoons fresh garlic
2 tablespoons prepared horseradish
3 tablespoons whole grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons Paleo Ketchup or substitute tomato paste
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons Paleo Mayonnaise
1 teaspoon salt
¼ teaspoon cayenne
1/8 teaspoon freshly ground black pepper

  1. Place all ingredients in a food processor or blender.
  2. Combine until well mixed.

Variation—Give this sauce even more of a kick by adding in some hot sauce.

Plan Ahead—You can make this sauce ahead of time, as it will keep for up to a week refrigerated in an air-tight container.