Go Back
–+ servings
Remoulade sauce in a white bowl on a green enamel plate with parsley leaves on the side, a metal spoon in the bowl, a green striped cloth to the side, a stack of plates, and glasses of water.

Remoulade Sauce for Onion Rings, Po Boys, and More!

This creamy, punchy remoulade sauce recipe is a must-have for everything from fried shrimp or catfish to onion rings and Southern-style fried green tomatoes. It’s quick to mix up and keeps well in the fridge, so you’re always one dollop away from something delicious.
5 from 14 votes
Print Pin
Course: Condiments and Sauces
Cuisine: American, Southern
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 cup
Find Substitutions
Add as a Google Trusted Source

Equipment

  • chef's knife
  • microplane zester
  • dry measuring cup
  • measuring spoons
  • small bowl
  • whisk

Ingredients

  • 1 lemon
  • ½ cup mayonnaise
  • 2 tablespoon ketchup
  • 2 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon Dijon mustard
  • 2 teaspoon prepared horseradish
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon hot sauce

Instructions

  • Zest the lemon to equal 1 teaspoon. Cut the lemon in half and squeeze the juice to equal 1 tablespoon.
  • Stir together the lemon zest, lemon juice, mayonnaise, ketchup, parsley, mustard, horseradish, smoked paprika, garlic powder, and hot sauce. Refrigerate until ready to serve.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Notes

  • Prepared vs. fresh horseradish: This recipe calls for prepared horseradish (the kind found in a jar, typically mixed with vinegar). If you use freshly grated horseradish, reduce the amount slightly--it's much more potent and less tangy than the jarred version.
  • This is the perfect make-ahead recipe since the flavors only improve over time in the fridge.