• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
First...you have a beer
  • Home
  • It's Me
    • Privacy Policy
  • Recipes
  • Lagniappe
  • Contact Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • All Recipes
  • It's Me
    • Privacy Policy
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Creole Recipes

    White Remoulade Sauce

    Published: Mar 9, 2022 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

    214 shares
    Jump to Recipe Print Recipe

    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.

    white remoulade sauce in a green bowl with fried green tomatoes
    Sweet Daddy D's White Remoulade Sauce with Fried Green Tomatoes!

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    If you want to just skip to the recipe, click the "Jump To Recipe" button above or the Recipe link below and you’ll go right there without having to scroll through my article. 

    Jump to:
    • What is White Remoulade Sauce?
    • Here’s What You Need
    • Here’s What You Do
    • Hints and Tips (FAQs)
    • Recipe

    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:

    Ingredients laid out for white remoulade sauce
    Here's what you need

    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:

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    • Prep bowls (cambro)
    • Prep Bowls (glass)
    • Measuring Cups (metal)
    • Measuring Cups (glass)
    • Measuring Spoons
    • Cutting boards
    • Chef's Knives
    • Spatula
    • Lemon Juicer
    • Whisk

    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.

    prepped Ingredienst layed out for white remoulade sauce
    All prepped and ready to go

    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.

    unmixed ingredients for white remoulade sauce
    Add all ingredients
    mixing ingredients for white remoulade sauce in a large measuring cup
    Mix 'em up!
    white remoulade sauce in a large measuring cup
    Here it is!

    Sign up for my email notifications of new recipes and posts right HERE.

    Hints and Tips (FAQs)

    How do I use this sauce?

    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.

    What are some optional or substitute ingredients?

    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.

    What is the difference between White Remoulade Sauce and tartar sauce?

    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.

    How do I handle leftover 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!

    white remoulade sauce mixed with shrimp on a bed of lettuce
    White Remoulade Sauce in Shrimp Reloulade
    fried green tomato dunked in white remoulade sauce
    Fried Green Tomatoes dunked in White Remoulade!

    Try these other sauces and condiments from Sweet Daddy D:

    • Cajun Dipping Sauce
    • Creole Tartar Sauce
    • Cane Syrup Sauce
    • Cajun Thousand Island Dressing

    Don't stop here...check out Sweet Daddy D's treasure trove of South Louisiana delights!

    • Cajun Recipes
    • Creole Recipes
    • Gumbo, Soup and Bisque
    coupon for Le Bon Papa Creole Seasoning

    Yeah You Right!

    Recipe

    white remoulade sauce mixed with shrimp on a bed of lettuce

    White Remoulade Sauce

    The ubiquitous dressing from South Louisiana with a distinct Cajun and Creole vibe. Six simple ingredients, plus a little salt and pepper, ready in minutes.
    5 from 1 vote
    Print Pin Rate
    Course: Condiment, Salad, Sauce
    Cuisine: Cajun, Creole
    Keyword: white remoulade
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Refrigerator Time: 30 minutes
    Total Time: 45 minutes
    Servings: 12 Servings
    Calories: 47kcal
    Author: Sweet Daddy D

    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

    Makes about 1 ⅓ cup. The estimated serving size is 2 tablespoons.
    Great on:
    • 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.
    Refrigerate any unused sauce 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, which is not very appealing when it thaws out. Solution? Eat it all and make more!
    White pepper and finely ground black pepper are interchangeable. 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. Other popular optional ingredients are Worcestershire, anchovy or anchovy paste, Creole seasonings, and lemon zest.

    Nutrition

    Calories: 47kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 193mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
    « Creamy Shrimp Pasta with Mushrooms
    Cajun Smothered Round Steak »
    214 shares

    Reader Interactions

    Have a Comment or a Question? Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    It's Me!

    Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Sweet Daddy D and glad you found my website. I look forward to exploring the cultural mosaic of Louisiana with you... read the "It's Me" page to find out more about me and this website...

    Have My Recipes and Articles Delivered Right to Your Inbox

    Privacy Policy

    NOW AVAILABLE!

    Follow Me on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Most Popular Posts

    mirliton shrimp dressing on a blue green plate

    Mirliton and Shrimp Dressing

    close-up of crawfish monica

    How to Make Crawfish Monica

    green beans smothered with potatoes, ham and bacon in a white bowl

    Smothered Green Beans and Potatoes-Cajun Style

    crawfish bisque with stuffed heads and rice in a white bowl with french bread and salad

    Cajun Crawfish Bisque

    stuffed artichoke casserole topped with lemon slices in a baking dish

    Stuffed Artichoke Casserole

    Copyright © 2021 • SDD Enterprises, LLC • All rights reserved.

    Search this Site

    Footer

    ↑ back to top

    Copyright © 2021 • SDD Enterprises, LLC • All rights reserved

    Join our Email list

    • Sign Up! for emails and updates

    About

    • It's Me!
    • Privacy Policy
    • Contact

    Search this Site

    As an Amazon Associate, I earn from qualifying purchases.

    214 shares
    214 shares