Rémoulade

By Samin Nosrat

Published September 1, 2018

  • Gentl and Hyers for The New York Times. Food stylist: Frances Boswell. Prop stylist: Pamela Duncan Silver.
Media 1 of 1
Total Time
5 minutes
Rating
5(351)
Comments
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This tangy, well-spiced sauce starts with mayonnaise and ends with a horseradish kick. It comes together quickly and is the ideal accompaniment to Jared Austin’s Cajun shrimp boil. It’s also pretty tasty served with steamed or fried fish, crab cakes or fritto misto. A full batch of this recipe makes enough sauce for a 12-person seafood boil, so for everyday home cooking, make half a batch.

Featured in: A Cajun Seasoned Boil for a Big Party

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Ingredients

Yield:About 3½ cups

  • 2 cups mayonnaise

  • 6 tablespoons Creole or Dijon mustard

  • ¼ cup finely chopped parsley

  • ¼ cup finely chopped scallions

  • ¼ cup prepared or finely grated horseradish

  • 2 garlic cloves, finely grated or pounded

  • 2 teaspoons hot sauce

  • 2 teaspoons lemon juice, plus more as needed

  • ½ teaspoon cayenne-pepper powder

  • 1 teaspoon paprika

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 18 milligrams cholesterol; 332 calories; 9 grams monosaturated fat; 21 grams polyunsaturated fat; 5 grams saturated fat; 36 grams fat; 1 gram fiber; 421 milligrams sodium; 1 gram protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all ingredients in a medium bowl, and stir to combine. Taste, and adjust seasoning with lemon juice and salt as needed. Cover, and refrigerate sauce until serving. Any remaining sauce can be covered and refrigerated for up to 3 days.

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Ratings

5 out of 5
351 user ratings
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Comments

kkane@microeye.com

I'm concerned about the absence of herbs in this sauce. I would add thyme, and/or tarragon and/or summer savory to round it all out.

Note

Real good. Added zest of lemon and juice of half a lemon.

Karen

I added a bit of spicy ketchup I made earlier in the week for fries and a bit of leftover tartar sauce hanging out in the fridge. Terrific.

Jules Schneider

While this may be a good sauce, it is not Remoulade. Anyone from New Orleans or southeastern Louisiana can tell you that. Look at any New Orleans cookbook and find out. Renoulade does not have mayonnaise.

Paul Z

Made a half-batch to go with crab cakes. Didn't need to add ketchup for color since the cayenne and paprika (and hot sauce) made the finished product just the right shade of pink. Whizzed it all up in my Mini-Prep tiny food processor. Excellent results!

LCM

I like this recipe, it's a fancy tartar sauce. Even more than the remoulade I love the Weck jar in the photo! Cooks if all kinds--Weck jars are the best. Do yourselves a favor and check out their online offerings. The jars are study and handsome. I've had mine for over 15 years and they're still beautiful and useful. The glass lids are tight as are the plastic lids, which don't hold oder.

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