This creamy and tangy homemade Remoulade Sauce is one of the best sauces for seafood. If you have never tried it before, you must give it a try.

Remoulade sauce? Yes, (reh-moo-lahd) sauce. Do you love making this sauce? Are you interested in knowing a new trick? If yes, then this article will help you redefine your method of preparing the remoulade. If you have never made this sauce, feel at home I will give you an easy-to-follow recipe. Our expertise in developing exceptional recipes has helped us to come up with this unthinkable way of making the sauce.

What is remoulade sauce?

A remoulade sauce is a typical French sauce made from mustard, mayonnaise, chopped gherkins, caper, anchovies and fresh herbs. Basically, a mayonnaise base is popularly used when preparing remoulade sauce. The sauce is often served cold as either a dressing or condiment with cold meat, vegetables, shellfish or fish. The original purpose of making a remoulade sauce was to serve with cold meat, but nowadays this sauce is mostly served with seafood and a number of other dishes.

There are in-numerous versions of this sauce due to the varying ingredients used in preparation. For this reason, people spend hours on the internet searching for a perfect sauce remoulade. The more they research the more they engulf themselves in confusion. This is mainly because most of the recipes you will find online are done pathetically by people without any knowledge in this field.

Getting the recipe from experience kitchen guru, like me, would be the best present to any newbie and anyone looking to improve on its preparation. My sauce is;

I am now going to reveal the tricks I used to come up with such an exquisite way of preparing this sauce. Ready for the revelation?

Tricks to a perfect remoulade sauce

The only trick to this recipe is simplicity. You will notice that I have used a limited number of ingredients and the recipe delivers an exceptionally tasty sauce. However, all the ingredients are inclusive and well-balanced in that, there is no repetition of similar ingredients. This makes the list of ingredients short and saves time during preparation.

Besides the simplicity, you realize that I managed to replicate the Louisiana remoulade, which is the original remoulade sauce. And in doing so, I have shortened the time used to make it. Actually, in ten minutes you will be done preparing this sauce. The research was key, and before I arrived at this recipe, I carried out a number of attempts that helped perfect the recipe to be this fine. The outcome was this versatile sauce loaded with amazing flavor. I say “versatile” because it can be served with a variety of dishes, it is simply great when served with anything.

If you want to have the original taste of this sauce you will be obliged to try this recipe. It’s tasty and delicious, once you have the first bite, you will not have enough of it. This is perfect for (but not limited to) serving with Cajun egg rolls and southern crab cakes. Give this recipe a shot and your experience with remoulade sauce will be back to glory days.

HOW TO MAKE REMOULADE SAUCE

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