Basic Remoulade Sauce

Prep Time
Cook Time
Ready In

"This is a perfect sauce to compliment fish; or fried foods. On a sandwich, over crab or fish cakes, with fried fish; or, just as a dip. I love to serve this with onion rings and deep fried mushrooms as well. Use your imagination. Cooking time includes 30 minutes to rest before using."

Original recipe yields 4-8 servings


  • Serving Size: 1 (44.9 g)
  • Calories 105.5
  • Total Fat - 7.5 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 10.4 mg
  • Sodium - 350.7 mg
  • Total Carbohydrate - 9.7 g
  • Dietary Fiber - 0.7 g
  • Sugars - 2.2 g
  • Protein - 0.9 g
  • Calcium - 11.6 mg
  • Iron - 0.3 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0 mg

Step 1

Mix everything together and refrigerate at least 30 minutes before using. Overnight is even better if you have the time. ENJOY!

Step 2

Note: As mentioned ... you could always add capers, chives, lemon juice or garlic. For me, it really depends on what you are serving it with. Also, start with 1/2 cup Miracle Whip, but if you are someone who likes their sauce a bit more creamy, you may want to add a bit more. I do the same with the hot sauce; you can always add more. It is all to taste.

Tips & Variations

No special items needed.



I made a half recipe of this sauce to use on some crab cakes I made. We loved the spicy kick from the cayenne and horseradish. I will find other uses for it when I have fish or shrimp.

review by:
(14 Aug 2013)


I whipped up a bowl of this and used it on our Shirmp 'Po Boys today for lunch. It was a hit and I will use the rest to have over some catfish I am making this week.

review by:
(2 Mar 2013)