Remoulade Sauce

Name: Remoulade Sauce
Prep time: 5 min
Total time: 5 min
Yield: about 1½ cups (360 ml)
Cuisine: American
Ingredients: 1/4 cup grated yellow onion (60 ml) Onion; 1 cup mayonnaise (240 ml) Mayo; 2 Tbsp whole-grain mustard (30 ml) Grain Mustard; 2 Tbsp chopped fresh parsley (30 ml) Parsley; 2 Tbsp chopped fresh tarragon or chervil (30 ml) Tarragon; 2 Tbsp prepared horseradish (30 ml) Horseradish; 1/4 tsp cayenne (1.25 ml) Cayenne; 1/4 tsp paprika (1.25 ml) Paprika; grated zest of 2 lemons Lemon Zest; juice of 2 lemons Lemon Juice; 1 tsp kosher salt (5 ml) Salt

Independent adaptation of a publicly published Donald Link recipe. Not affiliated with, sponsored by, or endorsed by Donald Link.

DIP · SHRIMP & FRIED SEAFOOD

In the published recipe, this is the dip for shrimp remoulade.

Donald Link's remoulade sauce for shrimp & po'boys.

On the jar

RMOULADE

Method: shake
Yield: about 1½ cups
Ingredients: 11
Jar batch: 0.7× recipe

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Ratio

MAYO 240 mlLEMON JUICE 60 mlGRAIN MUSTARD 30 mlHORSERADISH 30 ml

Ingredients

Onion1/4 cup grated yellow onion (60 ml)
Mayo1 cup mayonnaise (240 ml)
Grain Mustard2 Tbsp whole-grain mustard (30 ml)
Parsley2 Tbsp chopped fresh parsley (30 ml)
Tarragon2 Tbsp chopped fresh tarragon or chervil (30 ml)
Horseradish2 Tbsp prepared horseradish (30 ml)
Cayenne1/4 tsp cayenne (1.25 ml)
Paprika1/4 tsp paprika (1.25 ml)
Lemon Zestgrated zest of 2 lemons
Lemon Juicejuice of 2 lemons
Salt1 tsp kosher salt (5 ml)

Method

Pour to the lines in order (bottom → top): MAYO, LEMON JUICE, GRAIN MUSTARD, HORSERADISH.
Add by count: ¼ ONION, ¼ BUNCH TARRAGON.
Season to finish: PARSLEY (about 2 Tbsp), CAYENNE (a pinch), PAPRIKA (a pinch), LEMON ZEST (about 2 tsp), SALT (about ¾ tsp).
Cap the jar and shake until emulsified.

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It breaks. The shake fixes it.

You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

3 kitchens · 4 national awards

Remoulade SauceNATIONAL AWARD WINNEROn the jar: RMOULADE
Scallion-Garlic-Cayenne RemouladeNATIONAL AWARD WINNEROn the jar: HOMEMADE
Scallion Lemon RemouladeNATIONAL AWARD WINNEROn the jar: TARTAR
Cajun RemouladeNATIONAL AWARD WINNEROn the jar: CAJUN REMOUL

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Provenance

Donald Link is a cookbook author working in Cajun / Louisiana; recognized with James Beard Best Chef: South 2007; James Beard Best American Cookbook 2009 (Real Cajun).

Originally published as Sauce Rémoulade.

Adapted from a Donald Link recipe (Donald Link / Explore Louisiana (Real Cajun shrimp remoulade)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.7× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Donald Link / Explore Louisiana (Real Cajun shrimp remoulade) (published as “Sauce Rémoulade”). Full citation lives in Provenance.

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