Save This vibrant remoulade sauce brings together creamy mayonnaise, tangy mustards, and fresh lemon juice as a base. Crisp celery, pickles, capers, and red onion add texture and brightness, while parsley, tarragon, and chives infuse herbal notes. Generous lump crab meat creates a delicate seafood highlight. Finished with smoked paprika and seasoning, it chills to meld flavors, perfect for enhancing seafood dishes, sandwiches, or as a creamy dip.
The first time I made remoulade was for a backyard crab boil that almost got rained out. Everyone huddled under the patio umbrella, crab claws in one hand and this sauce dripping off the other, and somehow the storm made it taste better. I've been tweaking it ever since, and adding fresh crab directly into the sauce was a game changer that turned a simple condiment into something people actually ask for by name.
I brought this to a friend's house for fried green tomato sandwiches last summer, and her husband kept sneaking back to the fridge with a spoon. By the time we actually sat down to eat, half the bowl was gone and nobody even felt bad about it. That's when I knew this wasn't just a sauce anymore.
Ingredients
- Mayonnaise: Use a good quality brand here since it's the foundation that carries all the other flavors
- Dijon mustard: Provides that sharp backbone that cuts through the richness
- Whole grain mustard: Adds texture and little bursts of tangy heat throughout
- Fresh lemon juice: Brightens everything and prevents the sauce from feeling too heavy
- White wine vinegar: Subtle acid that mellows out the mayonnaise's sweetness
- Hot sauce: Just enough to make people wonder what that pleasant hum is
- Worcestershire sauce: Deep umami notes that make everything taste more complex
- Celery: Fresh crunch and aromatic flavor that reminds you this is a proper sauce
- Cornichons or dill pickles: Tangy brightness that cuts through all the creaminess
- Capers: Briny little pops of flavor that keep things interesting
- Red onion: Sharp bite that mellows as the sauce sits
- Fresh garlic: Just one clove goes a long way, mince it finely so nobody bites into a raw chunk
- Fresh parsley: Brings grassy freshness and beautiful color flecks
- Fresh tarragon: That anise like sweetness that makes everything taste restaurant quality
- Fresh chives: Mild onion flavor that's gentler than the red onion
- Lump crab meat: Spend the money on good crab here, those sweet chunks are the star of the show
- Smoked paprika: Adds earthy depth and gorgeous color
- Salt and pepper: Season generously at the end, all those ingredients need proper seasoning to sing
Instructions
- Build your creamy foundation:
- Whisk together the mayonnaise, both mustards, lemon juice, vinegar, hot sauce, and Worcestershire in a medium bowl until you have a smooth, glossy base that pulls together into soft folds
- Add the crunch:
- Fold in the celery, pickles, capers, red onion, and garlic until they're evenly distributed throughout the sauce
- Bring in the herbs:
- Gently incorporate the parsley, tarragon, and chives, being careful not to bruise them too much
- Transform it with crab:
- Fold in the lump crab meat as gently as you can, letting those beautiful chunks stay intact and visible
- Season and rest:
- Sprinkle in the smoked paprika and season with salt and pepper, then cover and let the sauce hang out in the fridge for at least an hour so all those flavors can get properly acquainted
Save My niece who swore she hated seafood tried this at a party and ended up eating it with crackers for twenty minutes straight. She still won't touch actual crab legs, but that's fine, more sauce for the rest of us.
Making It Your Own
Sometimes I swap half the mayo for Greek yogurt when I need to feel slightly virtuous, and honestly nobody has ever noticed the difference. The key is keeping those two tablespoons of regular mayo so you don't lose that signature velvety mouthfeel.
What To Serve It With
This sauce was born for fried seafood but it's equally happy on a roast beef sandwich or draped over grilled salmon. My personal favorite use is spreading it thick on a po'boy with crispy shrimp, lettuce, and tomato.
Storage And Make Ahead Magic
This keeps beautifully in an airtight container for four or five days, though in my house it rarely survives past day two. The flavors continue to develop and marry together, so making it the day before you need it is actually a strategic move.
- Let it sit on the counter for 15 minutes before serving if it's been in the fridge all day
- Stir it gently to redistribute any liquid that might have separated
- Taste again before serving, you might need to brighten it with another squeeze of lemon
Save There's something deeply satisfying about turning a bunch of jarred ingredients and herbs into something that tastes like it came from a restaurant kitchen. I hope this finds its way into your regular rotation.
Recipe FAQs
- → What herbs complement the remoulade sauce?
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Fresh parsley, tarragon, and chives provide vibrant, aromatic flavors that enhance the sauce’s complexity.
- → Can I substitute the crab meat with other seafood?
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Yes, lump crab meat can be replaced with shrimp or lobster to maintain a rich seafood profile.
- → How long should the sauce chill before serving?
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Refrigerate for at least 1 hour to allow the flavors to meld and intensify.
- → What adds the tangy element in this sauce?
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Mustards, fresh lemon juice, and white wine vinegar contribute a balanced tanginess.
- → Is this sauce suitable for special diets?
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It fits pescatarian and gluten-free diets but contains eggs and shellfish allergens.
