Remoulade Sauce - Love and Lemons (2024)

FAQs

What is remoulade sauce made of? ›

Remoulade is a traditional French sauce, originally made with ingredients such as mayonnaise, herbs, capers, pickles, and perhaps some anchovy oil or horseradish. French cuisine has a lot of influence on Louisiana cuisine, and the Cajuns and Creoles have a lot of influence on Louisiana cuisine.

Remoulade has its origins in Picardy, a region in northern France, deriving its name from a local term for horseradish, rémolat or ramolas, which suggests that horseradish may have once been the major component.

It's a classic accompaniment to seafood dishes like fried shrimp, crab cakes, fried fish, or oysters or you can use it for dipping hush puppies, fried pickles, or french fries. But you can also use remoulade sauce as a spread or dressing for sandwiches and burgers. We especially love it with po' boys.

Is there dairy in remoulade sauce? There isn't! This sauce is made up of mayonnaise, spicy brown mustard, lemon juice, capers, several spices and seasonings, and hot pepper sauce. It's totally dairy-free.

Classic French remoulade resembles tartar sauce.

In French cuisine, rémoulade is a derivative of the mayonnaise sauce, with the addition of mixed herbs (parsley, chives, chervil and tarragon), capers, diced cornichons and optionally some anchovy essence or chopped anchovies.

Both are mayonnaise based. A remoulade has mustard and, usually, capers, so has more bite and texture than an aioli, which is usually flavored with lemon and garlic.

Is comeback sauce the same as a rémoulade? While these two dipping sauces may be similar, they have distinct flavor profiles. Both have a base of mayonnaise, but while comeback sauce may have ketchup in the mix, rémoulade often contains mustard, green onions, and/or herbs for a unique flavor profile.

What's in po' boy sauce? This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce.

What's close to Creole Mustard? ›

Homemade Mustard, Dijon and Spicy Brown are the top 3 creole mustard substitute. You can also use stone ground mustard as replacement.

Rémoulade is a mayonnaise-based sauce of French origin that's often served with seafood. It can contain pickles, anchovies, and capers, and frequently calls for horseradish. It's featured in Louisiana cuisine, and a New Orleans-style rémoulade sometimes contains chopped hard-boiled eggs.

Fish Pie is a fairly common dish found throughout Britain and Ireland. It consists of a rich and creamy seafood filling topped with a “crust” made from mashed potatoes. Almost always, flour and dairy are used to create a thick roux.

Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise.

BB sauce is primarily mayo based with some dill pickle relish (think tartar sauce consistency) while Big Mac sauce is a mix of mainly mayonnaise, French dressing, some relish and spices. The French dressing is key to the flavor difference.