Remoulade Sauce(Serve Over Shrimp Or Crab Meat)
A creamy, tangy remoulade sauce with capers, horseradish, and spices, perfect for serving over chilled shrimp or crab meat at seafood gatherings.
Ingredients
Instructions
- Combine mayonnaise, white wine vinegar, Worcestershire sauce, Creole mustard, ketchup, horseradish, garlic salt, chopped onions, minced hard-boiled egg, and lemon juice in a bowl.
- Mix well until all ingredients are thoroughly combined.
- Chill the sauce in the refrigerator for at least 30 minutes to allow flavors to meld.
- Pour the chilled remoulade sauce over cooked shrimp or white lump crab meat before serving.
Tips & Substitutions
For a spicier kick, consider adding a dash of hot sauce or cayenne pepper. If you prefer a tangier flavor, substitute apple cider vinegar for white wine vinegar. You can also use Dijon mustard in place of Creole mustard for a different taste. For a lighter version, try Greek yogurt instead of mayonnaise. This remoulade sauce pairs beautifully with shrimp or crab, perfect for your seafood platter.
Serving Suggestions
Serve this remoulade sauce over cooked shrimp or lump crab meat for a delightful dish. It also works well as a dip for fried seafood or a spread on seafood sandwiches. For a full meal, pair with a light salad or serve alongside crusty bread. This sauce is versatile enough to complement a variety of American recipes, enhancing your dining experience.
Storage & Reheating
Store leftover remoulade sauce in an airtight container in the refrigerator for up to one week. When ready to serve, give it a good stir. If it thickens too much, you can thin it out with a little lemon juice or a splash of water. Avoid freezing, as it may alter the texture of the sauce.
Nutrition & Diet Analysis (per serving)
Each serving of Remoulade Sauce(Serve Over Shrimp Or Crab Meat) contains roughly 58 calories, with 1g protein, 12g carbohydrates, and 2g fat. It is a good source of iron (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make remoulade sauce ahead of time?
Absolutely! In fact, making it ahead of time allows the flavors to meld beautifully. Prepare the sauce up to two days in advance and store it in the refrigerator. Just remember to stir it well before serving to ensure all ingredients are mixed evenly.
What is the best way to serve remoulade sauce?
The best way to serve remoulade sauce is chilled over fresh, cooked shrimp or crab meat. You can also use it as a dip for fried seafood, like calamari or fish sticks. It works wonderfully as a spread for sandwiches, particularly with seafood or even as a zesty addition to vegetable platters.
Can I customize the ingredients in this remoulade sauce?
Yes, feel free to customize the ingredients to suit your taste. You can add more horseradish for extra heat or incorporate fresh herbs like dill or parsley for added freshness. Experimenting with different mustards or vinegars can also provide unique flavor profiles that cater to your preferences.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).