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 9 votes
Print Pin
Course: Condiments and Sauces
Cuisine: American, Southern
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 cup
Find Substitutions

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.

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.