Rémoulade Sauce (Big Easy Style) with a Twist

Andy Anderson !


Rémoulade pronounced (reh-moo-lahd) started out its humble life as a classic French white sauce (the classic celery root Rémoulade); however, most people today know it by its spicy Louisiana cousin.

One of my favorite Rémoulades was served to me at Galatoire's in the Big Easy, poured lovingly over a shrimp appetizer. So, for what it’s worth, here’s my interpretation of a good (Big Easy) Rémoulade. Use it on shrimp, crab cakes, po’ boy sandwiches, and even chicken. I also like using it on my french fries as a substitute for ketchup.

Well, you ready… Let’s get into the kitchen.


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10 Min
No-Cook or Other


  • 1/4 c
    creole mustard (or other spicy mustard)
  • 2 Tbsp
    ketchup, i prefer homemade
  • 1 tsp
    worcestershire sauce
  • 1 tsp
    minced garlic
  • 1 tsp
    lemon juice, freshly squeezed
  • 1 tsp
    pickle juice (sweet or dill), i prefer sweet
  • 2 tsp
    paprika, sweet or hot
  • 1/8 tsp
    black pepper, freshly ground
  • 1 pinch
    cayenne pepper, or to taste
  • 1 tsp
    sugar, granulated variety
  • ·
    kosher salt, to taste
  • 1 Tbsp
    mayonnaise, i prefer homemade
  • ·
    hot sauce, to taste (i like frank’s)
  • 1/4 c
    olive oil, extra virgin

How to Make Rémoulade Sauce (Big Easy Style) with a Twist


  1. Gather your ingredients.
  2. Chef’s Note: A Rémoulade can be either oil or mayonnaise based, this recipe is primarily oil based with a touch of mayo to give it a creamier texture.
  3. Chef’s Note: The mustard is the base that makes this recipe. Experiment with other mustards to achieve a totally different taste. In addition, if you happen to be using a really spicy mustard, you might want to tone down the cayenne and/or pepper.
  4. Place all the ingredients, except the oil into a blender, or a food processor fitted with an S-blade.
  5. Give it a few pulses until the ingredients are fully combined.
  6. Set the blender on high, and slowly drizzle in the oil until the mixture is emulsified.
  7. Chef’s Note: The term emulsion refers to combining fat and water. Culinary emulsion can take two different forms; fat dispersed into water and water dispersed into fat. Common fat in water emulsifications include hollandaise, mayonnaise, aioli, milk, cream, and pan sauces, and our wonderful Rémoulade Sauce.
  8. Chef’s Tip: When doing an emulsion, patience is the key. You need to slowly drizzle the oil into the base… slow and steady is the key. As the oil combines with the other liquids, it will eventually begin to thicken and have a consistency something like mayonnaise… When that happens… you’re there.
  9. Chef’s Note: If you want a bit more of a crunch to your Rémoulade Sauce, after it has been emulsified, add some finely chopped celery, parsley, onion, and or scallions.
  10. Put this excellent sauce on shrimp, or other seafood... In addition, it goes great on chicken, or as a substitute for ketchup on french fries. Enjoy
  11. Keep the faith, and keep cooking.

Printable Recipe Card

About Rémoulade Sauce (Big Easy Style) with a Twist

Course/Dish: Other Sauces Dressings
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Southern
Dietary Needs: Vegetarian Wheat Free Soy Free
Other Tag: Quick & Easy

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