• Mayonnaise and sour cream – While most remoulade recipes have a mayonnaise base, this one uses half mayo and half sour cream. It gives the sauce a luscious thick and creamy texture. Substitute for using all mayo instead.
• Creole mustard – Creole mustard is a type of grainy brown mustard that has been flavored with horseradish and vinegar. It’s a common condiment found in South Louisiana kitchens. If you can’t find creole mustard, substitute for dijon mustard, stone ground mustard, whole grain mustard, or spicy mustard. Do not use plain yellow mustard.
• Produce – This remoulade has lots of fresh chopped green onions and parsley. Make sure to dice them very finely. Can substitute green onions for chives. You will also need 2 garlic cloves. Fresh garlic is much better than jarred garlic!
• Pantry items – Ketchup gives this sauce a hint of needed sweetness. Capers add a briney element and give it some texture. Horseradish gives it a tangy kick. Use prepared horseradish, not fresh.
• Hot sauce – Use a Louisiana style hot sauce. I like vinegar based hot sauces best like Louisiana Hot Sauce or Crystal Hot Sauce.

What to serve with remoulade sauce

• It’s amazing with any fried seafood, like fried shrimp, fried oysters, or fried catfish
• Use it in place of mayonnaise in deviled eggs
• The best dipping sauce for Blackened Chicken Tenders
• A classic sauce for crab cakes or fried green tomatoes
• Great for dipping chicken wings
• Spread it on French bread for or roast beef or fried shrimp po’ boys
• Use is as a dip for prime rib
• Pair it with Oven Baked Blackened Salmon
• Thin it out with a little water and use it as a salad dressing for a shrimp salad
• It’s a great sauce for dipping french fries, hush puppies, onion rings, and tater tots