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Remoulade Sauce

You'll want to dip everything in this stuff
Remoulade Sauce recipe - The Daily Meal
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Remoulade is a tangy, mayonnaise-based sauce made with sweet pickle relish, capers, lemon, Worcestershire sauce and anchovy paste. It's delicious drizzled on crab cakes, a po'boy sandwich or tossed with fresh tomato and shrimp.

This recipe is by Louis Najarro, head chef at Madisons New York Grill & Bar in Boca Raton, Florida, and was originally published in the South Florida Sun Sentinel.


  • 2 Cups mayonnaise
  • 3 Tablespoons sweet pickle relish
  • 2 garlic cloves, minced
  • 2 Teaspoons capers
  • 1 Tablespoon anchovy paste, optional
  • 1 Teaspoon Dijon mustard
  • 1 Tablespoon lemon juice
  • 1/2 Teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste


Step 1: In a medium bowl, whisk together 2 cups mayonnaise, 3 tablespoons sweet pickle relish, 2 minced garlic cloves, 2 teaspoons capers, 1 tablespoon anchovy paste (optional), 1 teaspoon Dijon mustard, 1 tablespoon lemon juice and 1/2 teaspoon Worcestershire sauce. Season with salt and pepper, to taste.

Step 2: Refrigerate for several hours prior to serving to allow flavors to meld. Makes about 2 1/4 cups.