White Remoulade Sauce is a creamy, mayonnaise-based sauce perfect for cold seafood, salad dressing, and as a dipping sauce. The distinct Creole vibe comes from Creole mustard and prepared horseradish mixed with lemon juice, sweet paprika, and finely chopped shallots in a mayonnaise base. Six simple ingredients, plus a little salt and pepper, that come together in minutes. Chill it and enjoy. Sweet Daddy D's version of White Remoulade Sauce is the flavor of South Louisiana.
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What is White Remoulade Sauce?
There are two basic Remoulade Sauces in South Louisiana. Remoulade sauce originated in France (as many South Louisiana recipes have) as a cold, mayonnaise-based sauce used with cold meat, fish, and shellfish. Common ingredients added to the mayonnaise base in the traditional French sauce are mustard, gherkins, capers, and herbs, and sometimes anchovy and hard-cooked eggs. Creole and Cajun cooks adapted the original French sauce and created Creole (Red) Remoulade and White Remoulade Sauces.
Creole (Red) Remoulade Sauce is a Creole Mustard and Horseradish-based sauce, while White Remoulade Sauce (sometimes called Rémoulade Blanc) is a mayonnaise-based sauce with Creole mustard and horseradish. Both are remoulade sauces with similar origins, but the ingredient lists vary significantly. Check out my article on Shrimp Remoulade to learn about the classic Creole (Red) Remoulade created by Count Arnoud at his world-famous Creole restaurant, Arnaud’s. White Remoulade sauce is closer to its traditional French roots but has been Creolized and Cajunized depending upon the specific recipe you use. A remoulade ordered in most South Louisiana restaurants will likely be a version of White Remoulade. Both the Creole (Red) and the White Remoulade sauces are memorably delicious with a versatility that needs to be experienced.
Here’s What You Need
Here are some of the key ingredients for this recipe:
This recipe is developed with Zatarain's Creole Mustard and Blue Plate Mayonnaise. Keep it real, utilize the flavor, click on the links to order.
Equipment
Here is some of the equipment I used to prepare this recipe:
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Here’s What You Do
First...you have a beer. This is a simple recipe made simpler by preparation. That means the cook as well as the ingredients! Start out by reading the recipe to see what you'll need and what you will do with each ingredient. Sip a beer while doing that, then get ready for the mise en place.
Mise en Place
Measure the wet ingredients: mayonnaise, Creole mustard, prepared horseradish, lemon juice. Prepare and measure the dry ingredients: shallots (chop very fine), sweet paprika, kosher salt, and white (or black) pepper.
Combine the ingredients
What happens in this step? We transform the separate wet and dry ingredients into a creamy smooth sauce.
In a large measuring cup or small bowl, combine the wet ingredients, then add the dry ingredients. Mix completely until you have a smooth, creamy condiment.
Cover the container and refrigerate for at least 30 minutes, but it’s better to let it sit in the fridge overnight. When ready to use, stir to combine the ingredients again.
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Hints and Tips (FAQs)
This sauce is very versatile and has many uses. Here are a few of my favorites, but I’d love to hear your ideas. Drop them in the Comments Section below!
Shrimp Remoulade: Mix the sauce into cold, cooked shrimp and place on a bed of chopped lettuce or spoon the sauce the cooked, cold shrimp over lettuce.
Crab salad: 1 lb lump crabmeat; finely chopped green onions. Mix together and refrigerate.
Shrimp salad: 1 lb cocktail shrimp chopped coarsely; finely chopped red onions; mix in sauce and chill.
Notes on shrimp and crab salads-don't add too much sauce at first. Start with a little at a time until it has reached your desired consistency.
Dipping Sauce: French fries (pomme frites), chicken tenders, fried green tomatoes, Crawfish and Corn Fritters.
Coleslaw: Mix into shredded cabbage, white onions, carrots, etc.
You can substitute chopped chives, chopped dill pickles or capers (minced) for the diced shallots or you can just add some or all of those ingredients to this recipe. Other popular optional ingredients are Worcestershire, anchovy or anchovy paste, Creole seasonings, and lemon zest.
Both are mayonnaise-based sauces with some common ingredients (depending on the recipe). However, to me, that's where the similarities end. My basic purpose for a tartar sauce is as a condiment for fish and seafood, either fried, broiled, baked, or grilled. Tartar sauce usually has sweet or dill pickle relish teamed with the tartness of lemon, vinegar, and fresh dill. I sometimes use capers. Check out my Creole Tartar Sauce recipe right here. Personally, I think this White Remoulade Sauce is much more versatile than tartar sauce.
Refrigerate any unused sauce in the refrigerator for up to 2 weeks. Make sure to use an airtight container. I do not recommend freezing any leftover remoulade sauce as the mayonnaise has a tendency to separate if frozen is not very appealing when it thaws out. Solution? Eat it all and make more!
Try these other sauces and condiments from Sweet Daddy D:
Don't stop here...check out Sweet Daddy D's treasure trove of South Louisiana delights!
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Recipe
White Remoulade Sauce
Here's What You Need
- 1 cup mayonnaise
- 2 tablespoon shallots finely chopped
- 1 tablespoon fresh lemon juice about ½ lemon
- 2 tablespooons creole mustard
- 1 tablespoon prepared horseradish
- 2 teaspoon sweet paprika
- ¼ teaspoon Kosher salt to taste
- ¼ teaspoon white pepper to taste
Here's What You Do
- Start by adding the wet ingredients to a small bowl or large measuring cup. Add the dry ingredients and mix everything together completely.
- Cover and set in the refrigerator for a minimum of 30 minutes up to overnight.
Recipe Notes
- Cocktail shrimp-place shrimp on a bed of chopped lettuce and spoon sauce over remoulade style.
- Crab salad-1 lbs lump crabmeat; finely chopped green onions. Mix together and refrigerate.
- Shrimp salad: 1 pound cocktail shrimp chopped coarsely; finely chopped red onions; mix in sauce and chill.
- Notes on shrimp and crab salads-don't add too much sauce-just a little at a time until it has the consistency you want.
- Salad dressing
- Also good as a dipping sauce for shrimp, fried green tomatoes, crawfish fritters, French fries (pomme frits), chicken tenders.
- Try it with shredded cabbage, carrots, etc. as a Coleslaw dressing.
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