Simple Remoulade Sauce

Prep Time
Cook Time
Ready In

Recipe: #10176

July 22, 2013

"Quick, without a lot of chopping of this and that. I would use dry parsley for color, but in this case I actually used dried cilantro which someone sent me but that I don't use at all in my other cooking, and it was fine. I'm trying to use that cilantro up! I use remoulade as a Cajun-style seafood cocktail sauce, which is great for things like crab cakes, seafood po'boys, fried shrimp or clams, etc."

Original is 5 servings


  • Serving Size: 1 (53.5 g)
  • Calories 222.4
  • Total Fat - 22.1 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 1.9 mg
  • Sodium - 282.4 mg
  • Total Carbohydrate - 6 g
  • Dietary Fiber - 0.7 g
  • Sugars - 2.3 g
  • Protein - 1.8 g
  • Calcium - 20.4 mg
  • Iron - 1.1 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Puree in a blender or small food processor until smooth.


No special items needed.

4 Reviews


Delicious! Made this to use on some Shrimp Po Boys I made. Just spicy enough for us!


review by:
(1 Feb 2020)


Very different from the remoulade sauces I've had before and tasted in New Orleans....but that being said, it has a unique flavor all its own. Very heavy on horseradish....a bit more of a cocktail sauce than a remoulade to me. Think this would be nice on a sandwich with the bread to offset the heavy horseradish. Thanks for sharing! Made for Susie's World Tour 2018.


review by:
(22 Aug 2018)


I made this sauce to go with Denise's Crab Cakes. It was perfect!


review by:
(13 Jan 2016)


This sauce was a real asset to Shrimp Po Boys that I made recently. I only made half of it because I didn't want to have a lot of it left over. Now that I have tried it I know it will go well with all kinds of things so I will use it up, and definitely make it again!


review by:
(11 Sep 2013)

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