Remoulade

Remoulade

Remoulade is one of those sauces that elevates just about anything it touches.

Originally a French condiment, remoulade gained its legendary status in the culinary world as it made its way into Creole and Cajun kitchens.

FFG’s remoulade certainly leans more Cajun than French and compliments most seafood recipes. Whether you’re spreading it on po’ boys, using it as a dip for french fries, or pairing it with FFG’s Dungeness Crab Cakes, remoulade has a way of making simple dishes extraordinary.

This version of remoulade is my favorite. It balances traditional flavors with a few modern tweaks. It’s not overly complicated, and the ingredients are pantry staples you likely already have. My favorite way to use it? It can be used as a sauce for chilled, poached shrimp or as a topping for sliced perfectly ripe tomatoes. Once you make it, you’ll find yourself looking for excuses to keep a jar in the fridge.

The best part about remoulade is its versatility. It’s bold enough to stand up to fried oysters and delicate enough to dress up a classic potato salad. This is an everyday condiment that’s simple to whip up and keeps beautifully.

Main Ingredients:

Mayonnaise: The creamy backbone of the sauce. Use your favorite mayo or a homemade version, as it sets the tone for the whole recipe. 

Sweet Onion: Finely diced sweet onion adds a sweet, sharp edge that balances the creamy mayo. Make sure it’s finely diced for the best texture.

Lemons: Freshly squeezed lemon juice is key for a bright acidity that brings the sauce together.

Stone Ground Mustard: Adds a robust kick and slight texture. Its earthiness perfectly complements the creamy base. My go-to stone ground mustard is Inglehoffer. It is an excellent blend of ground and whole-grain mustard seeds.

Capers: These briny, salty, pickled flower buds add complexity to the sauce. Chop them for even distribution. 

Cajun Pickles: A surprising twist that brings heat, sweetness, and a little garlicky spice to the mix. If you don’t have cajun pickles, bread and butter or sweet pickles are good substitutes.

Cajun Seasoning: The spice blend adds depth and warmth, making the sauce uniquely flavorful.

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Remoulade

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Course: Sauces + Dressings, Pantry

Whether you’re spreading it on po’ boys, using it as a dip for french fries, or pairing it with FFG’s Dungeness Crab Cakes, remoulade has a way of making simple dishes extraordinary.

Servings

1.5

cups

Prep time

10

minutes

Cooking time

0

minutes

Total time

10

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 1 cup mayonnaise

• 2 tbsp sweet onion, finley diced

• 1/2 lemon, juiced

• 1/2 tbsp stoneground mustard, heaping

• 1 1/4 tbsp capers, chopped

• 2 tbsp cajun pickles (or butter pickles),
  chopped

• 1/8 tsp cajun seasoning

• salt and pepper to taste

Method

• Prepare Ingredients: Begin by finely dicing the onion and chopping the capers and pickles. Juice the lemons, ensuring no seeds get into the mix.
• Combine Base Ingredients: In a large bowl, combine the mayonnaise, onion, lemon juice, and mustard. Stir until smooth.
• Add Pickled Ingredients: Fold in the capers, pickles, and Cajun seasoning. Mix thoroughly to ensure an even distribution of ingredients.
• Season and Adjust: Taste the mixture and season with salt and pepper as needed. The balance should be creamy, zesty, and slightly spicy.
• Chill: Transfer the remoulade to a jar or airtight container. Cover and refrigerate for at least 2 hours to let the flavors set.

Field Notes

• Holds well in the fridge for a week.
• Related recipes: Dungeness Crab Cakes, Easy Shrimp Po’Boys