Remoulade Sauce

Tried & True Remoulade Sauce Recipe

A remoulade, so frequently the choice for a crab cake sauce, is a cold sauce made with mayonnaise, Dijon mustard (white wine mustard) and white wine vinegar as the base. In result it has a creamy consistency elevated by an herbal profile courtesy of the fresh herbs added, and sweet shallots. All this is underlined by deeper briny and umami tones coming from chopped pickles and capers.

Around the world remoulade is also used as a dipping sauce or accompanying condiment to salmon cakes, fried soft-shell crabs, fish like sole, fries and hot dogs, even roast beef.

Leave It to the French

As given out by the ring of the name, rémoulade sauce has French origins. Even though it is somewhat similar to tartar sauce, it carries that air of culinary elegance associated with French cuisine.

If you intuitively link it to the vibrant food scene of Louisianna - no wonder, remoulade sauce took roots there as a heritage element from the French. In the Creole state they add Creole mustard, ketchup, paprika and cayenne which results in the pinkish color of the Cajun remoulade version.

This sauce is not be confused with the New Orleans shrimp remoulade sauce.

Ingredients

Mayonnaise. The better the quality of the mayo, the better the flavor and the consistency of your remoulade sauce.

Mustard. Typically Dijon mustard but if you fancy a grainy mustard, or a tarragon flavored mustard - use that.

Shallots. Choose smaller ones that have an even milder flavor.

Capers and pickles. We like to use sandwich pickles as they are so easy to dice uniformly.

White vinegar and Worcestershire sauce. The white wine vinegar is the classic choice for remoulade and the addition of a bit of Worcestrehsire adds umami notes. If you would rather use lemon juice in place of the white vinegar go for it.

Fresh herbs. We recommend chives and parsley, but tarragon and dill can be added or substituted.

Salt and pepper. To season the sauce, to taste. Use kosher salt and if possible freshly ground black pepper.

Step-by-Step Process

Here is how to make remoulade sauce. A summary of the steps is in the recipe card at the end of the post.

1. Begin by finely dicing the pickles and shallots and finely chopping the fresh herbs, in our case chives and parsley.
2. Combine the mayonnaise, mustard, chopped ingredients in a mixing bowl and add the vinegar and Worcestershire sauce. Season with salt and pepper to taste.
3. Mix the ingredients until nicely combined. Serve the sauce right away or refrigerate for later use.

Serve Remoulade Sauce

Present the remoulade sauce in small individual ramekins on the same plate as you serve crab cakes or in a larger bowl with a serving spoon for it to be shared. A garnish of lemon wedges or slices is customary. We like to sprinkle some red pepper flakes over the actual crab cakes.

Alternatively, if you are plating a crab cake appetizer or similar, you can dollop and smear the sauce around the crab cakes for visual effect. Do not spoon it over directly over the crab cakes, this is best left to your guests to do.

Flavor Modifications

Add heat - use cayenne pepper, hot sauce, red pepper flakes or more black pepper.

Add smoked paprika - to give the sauce both a pleasant smokey note and some warm color.

Use whole grain mustard or Creole mustard - both will alter the flavor base.

Vary the herbs - once again, tarragon is the classic French herb for remoulade and if you have it on hand you will appreciate its flavor. Summer savory makes another great addition to remoulade.