Homemade Remoulade

I am a big fan of the condiment aisle located in pretty much any grocery store. I love browsing through all of the condiments, looking at all of the varieties of mustard, barbecue sauces, and ketchup, only to name of a few. With that said, my refrigerator is loaded with a variety of condiments, and that has its advantages, as well its disadvantages. There is one condiment that doesn’t get as much attention as it should, in my opinion, and that is remoulade. Remoulade is one of those mayonnaise, or aioli based condiments that is not only loaded with some amazing flavor, but it goes really great with fried foods such as fried pickles, as well as sandwiches. Heck, it goes great with pretty much anything.

How to make remoulade

This sauce is extremely easy to make, and is a perfect way to create a new sauce out of all of your condiments you might have sitting in your refrigerator.

Ingredients:

  • 1 cup of mayonnaise
  • 2 tbsp creole mustard
  • 1/2 lemon, juiced
  • 2 cloves garlic, minced
  • 1 tbsp capers, finely chopped
  • 1 tbsp Sriracha hot sauce, or your favorite hot sauce
  • 1 tsp paprika
  • 1 pinch of salt
  • 1 pinch of cracked black pepper
  • 1 dash of cayenne pepper
  • 1 tbsp chives, minced
  • 1 tbsp Italian flat leaf parsley, finely chopped
  • 1/2 tsp Worchestershire sauce

Add everything to a mixing bowl, and do just that. Mix, and mix well until everything is incorporated, and smooth.

Transfer the mixture to a sealable container, and store in the refrigerator. This should store fine for a couple of weeks.

Ingredients for making Remoulade recipe

This sauce is pretty darn delicious. It has a tang to it, and a bit of spice, that when eaten, it just has this perfect balance. Actually, it’s pretty ridiculous in flavor that you keep wanting more and more.

So the next time you need a condiment for a sandwich, or looking for a great dip for that matter, give this one a shot. Hope you enjoy.

Homemade Remoulade
Prep time: 
Cook time: 
Total time: 
Serves: 1½ cups
 
Ingredients
  • 1 cup of mayonnaise
  • 2 tbsp creole mustard
  • ½ lemon, juiced
  • 2 cloves garlic, minced
  • 1 tbsp capers, finely chopped
  • 1 tbsp Sriracha hot sauce, or your favorite hot sauce
  • 1 tsp paprika
  • 1 pinch of salt
  • 1 pinch of cracked black pepper
  • 1 dash of cayenne pepper
  • 1 tbsp chives, minced
  • 1 tbsp Italian flat leaf parsley, finely chopped
  • ½ tsp Worchestershire sauce
Instructions
  1. Add everything to a mixing bowl, and do just that. Mix, and mix well until everything is incorporated, and smooth.
  2. Transfer the mixture to a sealable container, and store in the refrigerator. This should store fine for a couple of weeks.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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