5-Minute Remoulade Sauce Recipe – Creamy, Tangy Heaven

Oh, remoulade sauce—my secret weapon for turning even the simplest meals into something special! This tangy, creamy French classic has been my go-to for years, whether I’m dressing up a seafood platter, slathering it on a sandwich, or just dunking fries into it (trust me, you’ll want to try that). The best part? It whips up in minutes with pantry staples, but tastes like you spent hours on it. That punch of Dijon, the kick of hot sauce, the freshness of parsley—it’s bold, versatile, and downright addictive. Once you’ve made your own remoulade sauce, you’ll wonder how you ever lived without it.

Why You’ll Love This Remoulade Sauce

This sauce is the definition of easy wins in the kitchen, and here’s why:

• Lightning-fast prep: Done in 5 minutes flat—just stir and chill! No cooking, no fuss, just creamy perfection.
• Heat it your way: Add an extra splash of hot sauce for fire or dial it back—your taste buds call the shots.
• Transforms everything: Turns basic crab cakes into gourmet bites and sad sandwiches into something you’ll crave.
• Lasts like a champ: Stays fresh in the fridge all week (if it even lasts that long before you devour it).

Ingredients for Remoulade Sauce

Here’s everything you’ll need to make this zesty sauce – and believe me, using the good stuff matters here. I’ve broken it down so you can see how each ingredient plays its part:

• The creamy base: 1 cup mayonnaise (go for full-fat – it makes all the difference in texture)
• The tangy team: 2 tablespoons Dijon mustard + 1 tablespoon whole grain mustard (that double-mustard punch is key)
• Brightness boosters: 1 tablespoon lemon juice + 1 tablespoon hot sauce (I use Crystal, but your favorite works)
• The flavor fireworks: 1 tablespoon chopped capers, 1 tablespoon fresh parsley (minced finely), 1 teaspoon paprika, 1 small garlic clove (minced until it’s almost a paste)
• Final touches: Salt and pepper to taste (go easy at first – you can always add more)

See? Mostly pantry staples, but when they come together? Magic. I’ll sometimes tweak the amounts based on what I’m serving it with, but this is my gold standard ratio.

How to Make Remoulade Sauce

Making this remoulade sauce is seriously foolproof—just follow these simple steps and you’ll have a flavor-packed condiment ready in no time:

1. Start with the base: In a medium bowl, whisk together the mayonnaise and both mustards until smooth. This creates the perfect creamy foundation for all the other flavors.
2. Add the zing: Stir in the lemon juice and hot sauce gradually—I like to do this one teaspoon at a time so I don’t overwhelm the sauce with heat.
3. Fold in the goodies: Gently mix in the chopped capers, minced parsley, paprika, and that glorious minced garlic. Don’t overmix here—you want those little caper bits and herbs to stay distinct.
4. Season to perfection: Taste and add salt and pepper as needed. Remember, the capers already add saltiness, so go easy at first.
5. Let it mellow: Cover and refrigerate for at least 30 minutes (though an hour is even better). This waiting time lets all the flavors marry into that signature remoulade magic.

Pro Tip

Double the batch! This sauce keeps so well, you’ll thank yourself later when you can grab it for sandwiches all week. And when adding hot sauce, start with half—you can always add more after chilling if you want extra kick.

Customizing Your Remoulade Sauce

The beauty of this sauce? It’s like a flavor playground! Here are my favorite ways to make it my own:

• Spice it up: Stir in a teaspoon of prepared horseradish for that nose-tingling kick—perfect with roast beef sandwiches.
• Herb swap: Trade parsley for fresh dill when I’m serving it with salmon—it’s a game changer.
• Lighten up: Sometimes I’ll do half mayo, half Greek yogurt when I want that same tang with fewer calories.

Once you start playing with flavors, you’ll never look at remoulade the same way again!

Serving Suggestions for Remoulade Sauce

Oh, where don’t I use this remoulade sauce? It’s my trusty sidekick for all sorts of dishes. Slather it on crispy crab cakes—absolute heaven. Dunk plump fried shrimp straight in, or smear it thick on a messy po’ boy. Even my burger game leveled up when I started using it instead of plain mayo. And when I’m feeling ~fancy~, I’ll serve it with crudités for dipping. Honestly, once you try it, you’ll find excuses to put this sauce on everything!

Storing and Reheating Remoulade Sauce

Here’s the good news—this sauce actually gets better after a day in the fridge! Just pop it in an airtight container (I’m partial to mason jars) and it’ll stay fresh for up to a week. If you notice a little separation—totally normal—just give it a quick stir before using. And whatever you do, don’t freeze it—the texture goes all weird. Trust me, I learned that the hard way!

Remoulade Sauce FAQs

Can I use dried parsley instead of fresh?
Yes, but fresh gives brighter flavor—use 1 teaspoon dried if needed.

How long does remoulade sauce last in the fridge?
About 1 week in an airtight container—if it survives that long!

Is this sauce gluten-free?
Yes, but always check your mayo brand to be safe.

Can I make it ahead?
Absolutely—the flavors deepen overnight. Just stir before serving.

Nutritional Information

Just a quick heads up—these numbers can vary based on your specific ingredients (especially the mayo brand). But here’s the general breakdown per 2-tablespoon serving of my remoulade sauce: about 180 calories, 18g fat (3g saturated), 2g carbs, and minimal protein. Not bad for something that packs this much flavor, right? Now go enjoy it guilt-free—life’s too short to skip the good sauce!

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