Remoulade Sauce 2 Recipe

Dive into the flavors of New Orleans with this incredible Remoulade Sauce! Perfect for dipping shrimp, crawfish, or crab, this recipe is a New Orleans staple. No seafood boil is truly complete without it! This easy-to-make sauce is creamy, zesty, and utterly addictive. Get ready to impress your guests with this authentic taste of Louisiana.

Prep Time 10 mins
Cook Time 5 mins
Calories 159.8 kcal
Protein 1g
Rating 4.0 (1 Reviews)
Remoulade Sauce 2 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Remoulade Sauce 2

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How to Make Remoulade Sauce 2

  1. In a medium bowl, whisk together mayonnaise, Creole mustard, ketchup, and pickle relish until well combined.
  2. Stir in the finely chopped celery, green onions, and parsley.
  3. Add the Worcestershire sauce, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper. Whisk until thoroughly incorporated.
  4. Taste and adjust seasonings as needed. Add more hot sauce for extra heat or more Worcestershire for a richer flavor.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the best taste!
  6. Serve chilled with your favorite seafood! Enjoy!

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

11g

Fat

9g

Carbs

3g