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 (30 ml) fresh garlic
2 tablespoons (30 ml) prepared horseradish
3 tablespoons (45 ml) whole grain mustard
3 tablespoons (45 ml) prepared yellow mustard
3 tablespoons (45 ml) Paleo Ketchup or substitute tomato paste
3 tablespoons (45 ml) chopped fresh flat-leaf parsley
2 tablespoons (30 ml) Paleo Mayonnaise
1 teaspoon (5 ml) salt
¼ teaspoon cayenne
1/8 teaspoon (40 ml) freshly ground black pepper
- Place all ingredients in a food processor or blender.
- 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.
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Remoulade sauce is tartar sauce's bolder Louisiana cousin - lemon, olive oil, two mustards, horseradish, and paleo ketchup whirled into a piquant, creamy-tangy condiment. It was built for crab cakes and peel-and-eat shrimp, and it transforms plain grilled vegetables completely. Fifteen ingredients, one blender, zero fuss.
Pro Tips
- Do not let the ingredient count intimidate you - the recipe promises it still tastes great even if one thing is missing.
- Whole grain mustard gives the signature speckle and yellow mustard brings the sharpness; use both as written.
- Blend until just combined rather than silky smooth so the onion and celery keep some character.
- Add hot sauce if you want more fire - that is the recipe's own variation; the cayenne alone gives background warmth.
Frequently Asked Questions
What does remoulade sauce go with?
Peel-and-eat shrimp, fish sticks, and crab cakes first; tossed over grilled vegetables it transforms even the most basic ones.
How long does it keep?
Up to a week refrigerated in an airtight container - the recipe explicitly plans for make-ahead.
What can I use instead of Paleo Ketchup?
Tomato paste works in the same amount - the recipe lists it as the swap.
Recipe Card
Ingredients
Method
- Place all ingredients in a food processor or blender.
- Combine until well mixed.
