Remoulade Sauce, so New Orleans!
Marty Martindale

Remoulade has a French origin and most popular with the folks in Louisiana. Initially, it was served with rem
shrimp and shaved lettuce. More recently its uses have expanded to include slathering fried green tomatoes with the delicious sauce. Our favorite receipe contains a generous amount of hot, dry mustard which lends a musky tang to the usual other ingredients. 

Remoulade’s history goes back to the 19th century mixed frequently in different ways by the Cajuns and different again by the Creoles. It has a mayonnaise base augmented with anchovies, mustard, capers, garlic, spring onions and parsley. See a list below of optional, additional additives. In France, remoulade sauce is used less these days but remains a favorite with their celeriac salad. 

Back in 1918, on Bieneville Street, in New Orleans’ French Quarter, a wine salesman opened a grand restaurant, calling it Arnaud’s, his first name. Mammoth in size, the structure contains 19 separate dining rooms, a Mardi Gras ball gown museum and takes up most of a whole city block. It was here where Shrimp Remoulade was first introduced. In fact, Arnaud’s zippy, piquant sauce can be purchased, by the jar, at Amazon today. 

Storing the rémoulade sauce in an airtight glass jar with a secure lid works very well, and will keep the flavor fresh and inviting for several days. Remoulade sauce is best made a few hours, or overnight, before planning to serve it. 


Delicious on seafood, fish, poultry, meats and some vegetables. Here are some innovations you can try when making your own. 

  • Anchovy paste
  • Capers
  • Cayenne
  • Celery
  • Chervil
  • Chives
  • Chopped gherkin pickles
  • Coleman’s Dry Mustard
  • Cooked egg yolk
  • French mustard
  • Garlic
  • Horseradish
  • Ketchup
  • Lemon juice
  • Mayonnaise
  • Olive oil
  • Olives
  • Parsley
  • Raw egg yolk
  • Rosemary
  • Scallions
  • Shallots
  • Tarragon
  • Vinegar
  • Watercress
  • White wine
  • Worcestershire Sauce 


Below are foodsites with recipes for remoulade sauce.  ‘

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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