A remoulade sauce usually has a lot more intense flavor than a tartar sauce. Depending on where you are from the ingredients can vary quite a bit. I like the southern way with a little kick to it and usually serve it alongside some crab cakes. See my recipe Crab Cakes with a Remoulade Sauce. I have provided 2 recipes to choose from.
Remoulade Sauces Two Ways
Remoulade Sauce I:
- 1 cup Hellmann’s (I use light)
- 1 tsp. (or more) Thai chili sauce
- 3-1/2 tsp. fresh lemon juice
Combine all ingredients and chill.
Remoulade Sauce II:
- 1/2 cup Hellmann’s
- 3 tbsp. sour cream (low-fat)
- 1 tbsp. Dijon mustard
- 2 garlic cloves, minced
- 2 tsp. sweet pickle relish (not dill)
- 1 tsp. fresh lemon juice
- 1 tsp. prepared horseradish sauce
- 3/4 tsp. Creole seasoning
Mix all ingredients well and chill until ready to serve.
Sauce I on far left and sauce II right next to it. They both have a “red” color to them due to the chili sauce and creole seasoning. The other 2 sauces were somewhat “bland” in comparison to the other 2. It was worth making all 4 of my sauces at the same time to compare the flavors!
