Remoulade sauce is a condiment that originated in France and is made with mayonnaise, mustard, and a variety of herbs and spices. It is typically used as a condiment for seafood dishes, such as crab cakes, shrimp, and oysters, but it can also be used as a topping for sandwiches, salads, and other dishes. The exact ingredients and proportions used in a remoulade sauce can vary, but it typically includes mayonnaise, mustard, pickles, capers, and herbs such as parsley, tarragon, and chives. Some variations may also include ingredients like Worcestershire sauce, hot sauce, or anchovy paste.

The origins of remoulade sauce are not well documented, but it is thought to have originated in France in the 19th century. It is similar to other condiments that have been popular in France for centuries, such as tartar sauce and aioli, and it likely evolved as a way to add flavor and richness to seafood dishes. Today, remoulade sauce is enjoyed in many countries around the world and is a popular condiment for a variety of dishes.

Recipe By: N. Jay Sorensen, RD

Categories: Sauces, Stocks & Accompaniments


1    cup mayonnaise

1    tablespoon French mustard

2    tablespoons pickle — chopped

2    tablespoons onion — chopped

1    tablespoon capers — chopped

3    tablespoons parsley or chervil — chopped

Mix all ingredients into mayonnaise and serve cold.