This creamy remoulade sauce is a staple of Southern and Cajun cooking, offering a complex balance of tangy, spicy, and herbal notes. Built on a base of smooth mayonnaise and rich hard-boiled egg yolks, it’s brightened with white vinegar and Worcestershire sauce, then layered with the earthy warmth of paprika and the sharp bite of Creole mustard. Fresh parsley and dried chervil add a delicate herbaceous finish, while a dash of hot sauce provides a gentle kick. ItâÂÂs incredibly versatile: use it as a dipping sauce for shrimp, oysters, or fried chicken, or spread it on a lobster roll. The flavors meld beautifully as it chills, making it an ideal make-ahead condiment for potlucks and summer gatherings.
Finger Lickin Remoulade Sauce
Description
This creamy remoulade sauce is a staple of Southern and Cajun cooking, offering a complex balance of tangy, spicy, and herbal notes. Built on a base of smooth mayonnaise and rich hard-boiled egg yolks, it&# 226;ÂÂs brightened with white vinegar and Worcestershire sauce, then layered with the earthy warmth of paprika and the sharp bite of Creole mustard. Fresh parsley and dried chervil add a delicate herbaceous finish, while a dash of hot sauce provides a gentle kick. ItâÂÂs incredibly versatile: use it as a dipping sauce for shrimp, oysters, or fried chicken, or spread it on a lobster roll. The flavors meld beautifully as it chills, making it an ideal make-ahead condiment for potlucks and summer gatherings.Ingredients
Directions
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In a medium mixing bowl, mash the hard-cooked egg yolks with a fork until they form a coarse paste.
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Add the mayonnaise to the egg yolks and whisk vigorously until the mixture is smooth and creamy.
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Stir in the minced garlic, fresh parsley, dried chervil, paprika, and Creole mustard.
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Pour in the white vinegar, Worcestershire sauce, and hot sauce, then whisk until all ingredients are fully incorporated.
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Taste and adjust seasoning if desired, adding more hot sauce for extra heat or vinegar for brightness.
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Cover the bowl tightly with plastic wrap or transfer to an airtight container.
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Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 773.0kcal
- % Daily Value *
- Total Fat 80.8g125%
- Saturated Fat 13.6g68%
- Cholesterol 552.6mg185%
- Sodium 388.5mg17%
- Total Carbohydrate 2.3g1%
- Dietary Fiber 0.0g0%
- Sugars 1.9g
- Protein 9.0g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This sauce keeps well in the refrigerator for up to 1 week. Store in an airtight container.
If you prefer a milder flavor, reduce the amount of hot sauce or omit it entirely.
For a traditional variation, you can add finely chopped pickles (cornichons) or capers.
Ensure all ingredients are at room temperature before mixing for a smoother emulsion.
