Remoulade Sauce is Good for the Soul

The origins of Remoulade can be traced back to 11th century France. Its original purpose was a condiment for meat. Today, Remoulade sauce is often used as an accompaniment to seafood dishes, especially fried fish, crab cakes, oysters and shrimp in the Deep South.

Remoulade SauceMade with a base that is primarily mayonnaise, Remoulade sauce is the new king of condiments – especially when made Creole style. Louisiana Remoulade has the mayo base, but then after a multitude of ingredients are added, forms a reddish, complex sauce that’s very creamy and delightfully spicy.

The most commonly used ingredients to make Remoulade sauce include pickles, oil, celery, bell peppers, Creole mustard, lemon juice, garlic, horseradish, onions, red pepper, hot sauce, Worcestershire sauce, ketchup, paprika, anchovies and capers.

There are thousands of various Remoulade sauce recipes circulating in the Southern US. Some of our favorites are Arnaud’s Remoulade in New Orleans and Ruth’s Chris Steakhouse Remoulade – we also love the Remoulade sauces at Cane’s and Zaxby’s.

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You’ll find that Remoulade sauce is wonderful on fried chicken tenders, steak, hibachi, po-boys, french fries, salads and all types of seafood. For more information about, feel free to contact WURDD.

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