Old Bay Remoulade Sauce Recipe Is What Crab Cakes Live For (8 Ingredients, 10 Minutes) Sauces/Condiments Seafood Spices Gluten-free Low Sugar Recipes Low Carb Recipes
Most people love a good sauce. Crab cakes, fried shrimp, boiled shrimp, fried fish, fried clams (to name a few) beg for a flavorful sauce. This easy Old Bay remoulade sauce recipe is exactly what they need!
Creamy and full of strong flavors, this easy remoulade sauce recipe takes minutes to make and adds so many flavors to seafood. All you need to whip up a bowl of this creamy Cajun sauce is mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, fresh chives, prepared horseradish, fresh garlic and lemon juice.
If you're on a gluten-free diet, check the label on your Worcestershire sauce to make sure it is gluten-free.
But why stop at seafood? Use it as a dip for french fries, as a sandwich spread (shrimp po' boy?) or even a salad dressing with attitude. Delish! The recipe can easily be cut in half.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8 (makes about 1 cup)
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup Dijon mustard
- 1 - 2 tablespoons Old Bay Seasoning (to taste)
- 2 teaspoons Worcestershire sauce
- 2 tablespoons chopped fresh chives
- 3 teaspoons prepared horseradish
- 3 cloves garlic, minced
- 3 - 4 tablespoons lemon juice
Here's how to make it:
- Put all the ingredients into a blender. (Start with 1 tablespoon of Old Bay, and add more later, if needed. Old Bay can be salty for some people.)
- Pulse until combined. (You could also whisk the ingredients together in a bowl. If you don't have fresh chives you can use minced green onion tops.)
- Refrigerate for about an hour before serving. Store the creamy remoulade sauce in an airtight container in the refrigerator.
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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