New Orleans Creamy Remoulade Recipe Is Good On Anything (5 Minutes, 9 Ingredients) Sauces/Condiments Seafood Gluten-free Low Sugar Recipes Budget Recipes Sandwiches

It's Mardi Gras time! That means jambalaya, gumbo, po'boy sandwiches, crawfish and other Cajun foods will be plentiful. Some of those foods need a sauce. Enter remoulade sauce.

The homemade gluten-free remoulade sauce is made with mayonnaise, ketchup, Worcestershire sauce, mustard, hot sauce, garlic powder, black pepper, vinegar and minced onion. The ingredients are simply stirred together. If you have time, let it chill out in the fridge for a while before serving so the flavors can blend together. Want to change it up a bit? Add chopped capers or pickles.

This easy remoulade sauce recipe can be used as a tangy dip for grilled or fried seafood, crab cakes, chicken tenders, french fries and is a must-have with boiled crawfish. It's ridiculously good and ridiculously easy to make. It can also be thinned with a little water or milk and used as a salad dressing.

Don't wait until Mardi Gras season to make this sauce! Make it tonight, or anytime.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 16 (makes about 1 1/2 cups)

Ingredients

• 1 cup mayonnaise
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mustard
• 1 tablespoon Tabasco sauce
• 1/2 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 tablespoon vinegar
• 2 tablespoons minced red onion or green onion

Here's how to make it:

1. Combine all ingredients in a bowl. Mix well. (Instead of vinegar you could use fresh lemon juice.)
2. Cover and refrigerate until ready to use. Store the remoulade sauce in an airtight container in the fridge.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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