You’re About to Make the Best Remoulade Sauce of Your Life

Forget the bland, store-bought gloop masquerading as remoulade. This recipe? It’s the stuff of legends—creamy, tangy, with just enough kick to make your taste buds throw a party.

Whether you’re slathering it on a sandwich, dunking fries, or pretending to be fancy with seafood, this sauce elevates everything it touches. And the best part? You probably have half the ingredients in your fridge already.

Ready to stop settling for mediocrity? Let’s go.

Why This Remoulade Sauce Slaps

This isn’t just another condiment. It’s a flavor bomb that balances creamy mayo, tangy mustard, and a hint of spice.

The secret? A splash of hot sauce and a squeeze of lemon to keep it bright. It’s versatile enough for burgers but sophisticated enough for crab cakes.

Plus, it takes five minutes to make. If your current sauce game is weak, this is your upgrade.

Ingredients You’ll Need

• 1 cup mayonnaise (full-fat, because why bother otherwise?)
• 2 tablespoons Dijon mustard (the tangier, the better)
• 1 tablespoon whole-grain mustard (for texture and drama)
• 1 tablespoon lemon juice (fresh, not the sad bottled stuff)
• 1 teaspoon hot sauce (adjust to your pain tolerance)
• 1 teaspoon paprika (smoked if you’re feeling fancy)
• 1 garlic clove, minced (or ½ teaspoon garlic powder in a pinch)
• 1 tablespoon chopped pickles or capers (for that briny punch)
• Salt and pepper (to taste, but don’t skip it)

How to Make Remoulade Sauce: The Foolproof Listicle

1. Grab a bowl. Any bowl. This isn’t rocket science.
2. Dump in the mayo. Yes, all of it.

   No regrets.

3. Add the mustards, lemon juice, and hot sauce. Stir like you mean it.
4. Toss in the paprika, garlic, and pickles. Mix until it looks evenly combined (or until you get bored).
5. Season with salt and pepper. Taste. Adjust. Repeat if necessary.
6. Let it sit for 10 minutes. This lets the flavors mingle like guests at a good party.

How to Store This Liquid Gold

Pour the sauce into an airtight container and refrigerate.

It’ll last up to a week, assuming you don’t eat it all in one sitting. Pro tip: Label it so your roommate doesn’t mistake it for “weird mayo” and toss it.

Why This Recipe Wins

It’s fast, customizable, and universally addictive. No cooking, no weird ingredients, and it works on literally everything.

Plus, it’s cheaper than buying pre-made sauce that tastes like disappointment. IMO, it’s the ultimate condiment flex.

Common Mistakes to Avoid

• Using low-fat mayo. This isn’t the time for health crimes.
• Overdoing the hot sauce. Unless you enjoy breathing fire.
• Skipping the rest time. Patience is a virtue, especially here.
• Not tasting as you go. Your future self will thank you.

Swaps and Subs (Because Life Happens)

No Dijon? Use yellow mustard (but expect a sharper taste).

Out of pickles? Try relish or even chopped olives. Vegan?

Swap mayo for a plant-based version. The goal is to make it work, not stress over perfection.

FAQs Because You Asked

Can I make this ahead of time?

Absolutely. It tastes even better after a few hours in the fridge.

Just stir before serving.

What’s the best thing to pair this with?

Everything. But especially fried seafood, burgers, or as a dip for veggies. FYI, it’s also killer on tacos.

Is there a dairy-free version?

Yep.

Use vegan mayo, and you’re golden. No one will know the difference.

Why does my sauce taste bland?

You probably under-seasoned it. Add more salt, lemon, or hot sauce.

Taste as you go next time.

Final Thoughts

This remoulade sauce is the condiment hero you didn’t know you needed. It’s stupidly easy, wildly flavorful, and guaranteed to make your meals 10x better. So stop settling for sad sauces and make this today.

Your taste buds (and your Instagram) will thank you.