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Spicy Remoulade Sauce is one of my favorite, if not THE favorite, seafood condiment.
Remoulade is a mayonnaise based sauce traditionally served with seafood. I prefer mine with just enough heat to make it interesting, but not so much that it overpowers what you are serving it with. I also think a good Remoulade has the perfect amount of texture and flavor and this one is brimming with both.
One of my all time favorite accompaniments to Spicy Remoulade Sauce is my Baked Fresh Salmon Cakes. So good! It also goes great with any other type of crab or fish cake, fried fish, shrimp, or po’ boy sandwich. Spicy Remoulade Sauce is also perfect with onion rings, fried green tomatoes, or fresh veggies.
How to make Spicy Remoulade Sauce
Spicy Remoulade Sauce is easy to prepare. Simply whisk together in a small bowl a combination of mayonnaise, Franks Red Hot Sauce, Siracha, whole grain mustard, lemon juice, Worcestershire sauce, green onion, garlic, parsley, capers, celery, salt, and pepper.
Let the sauce stand for 15-30 minutes for all the flavor to develop and come together before serving.
Store in an airtight container in the refrigerator for up to a week.
Have you tried this? I love questions and comments. Leave me one below!
Make sure to check out Baked Salmon Cakes made with FRESH Salmon.
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Spicy Remoulade Sauce
Spicy Remoulade Sauce is THE favorite seafood condiment, packed with flavor and texture.
Ingredients
- 3/4 cup mayonnaise
- 1 tablespoon Franks Red Hot Sauce
- 1/2 tablespoon Siracha
- 2 tablespoons course ground mustard
- 1 tablespoon fresh squeezed lemon juice
- 1 teaspoon worcestershire sauce
- 2 green onions sliced
- 1 clove garlic minced
- 2 tablespoons chopped Italian flat leaf parsley
- 2 tablespoons capers chopped
- 2 tablespoons minced celery
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Whisk all ingredients together in a small bowl.
Wife, Mother, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
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