Rémoulade Sauce

mason jar of remoulade sauce sprinkled with green onions and fried catfish in the background

5 from 1 vote

Next time you're serving a fried catfish or shrimp, whip up this easy remoulade sauce recipe. Creamy with a kick, it's a signature condiment of the South.

Course Sauces

Cuisine American, Southern

Chill time 1

Servings cups

Calories 83kcal

Author Lisa Bynum

Ingredients

1 cup mayonnaise
1 tablespoon finely minced onion
⅛ – ¼ teaspoon hot sauce
1 tablespoon distilled white vinegar
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
½ cup vegetable oil
1 teaspoon paprika
½ teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon finely diced celery
½ teaspoon Worcestershire sauce

Instructions

Combine all ingredients in a medium mixing bowl.
Whisk together until smooth.
Store sauce in an airtight container in the refrigerator. Sauce is best when allowed to sit for 24 hours before serving.
Leftover sauce will keep for up to two weeks in the fridge.

Nutrition