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(360)
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 monounsaturated 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
360 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.

VMonc

My grandmother from NOLA always added creole mustard, tarragon, ketchup and chopped cornichons to this basic recipe - but she left out the horseradish. Well, her cook did. I’m not sure my grandmother ever really made it herself. I still make it today.

LizzieMac

I added a jalapeno from the garden and a bit of worchestershire sauce (maybe a teaspoon) and about a tablespoon of ketchup because that's how we had it growing up. Used on TJs shrimp burgers. Served with summer corn and peach salad. Excellent summer supper.

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.

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