Craving a sauce that blends tangy, spicy, and creamy in perfect harmony? You’re in for a treat! My remoulade sauce is a game-changer for any meal.
Inspired by classic Southern cuisine, it’s not just a condiment but a flavor powerhouse that elevates everything from crispy fried seafood to tangy potato salad and zesty vegetable dips.
I first discovered this recipe during a summer cookout, watching my Aunt Lydia expertly mix it in her kitchen.
A balanced blend of rich mayonnaise, zesty mustard, and vibrant spices that create a sauce bursting with personality. With a few personal twists, this remoulade is vibrant and irresistible.
Trending for its versatility and bold flavors, this sauce is incredibly easy to make—just mix, chill, and enjoy!
Why I Love This Recipe?
- A Burst of Flavor: Every bite is a blend of tangy, spicy, and creamy—perfect for adding zest to any dish.
- Versatile Use: From seafood to sandwiches, this sauce adapts to so many recipes, making it a staple in my kitchen.
- Quick and Easy: With just a few ingredients and minimal prep, you get a gourmet sauce without the fuss.
- A Personal Touch: It’s based on a family favorite, adding a special touch to any meal.
Remoulade Sauce Recipe
My remoulade sauce recipe blends mayo, Greek yogurt, Dijon mustard, and lemon juice for a creamy, tangy taste. It's seasoned with salt and pepper, making it a perfect dip or dressing. Enjoy this quick and easy sauce with seafood, meats, or salads.
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Calories: 180kcal
Servings: 4
Equipment
- Food Processor
- Bowl
- Grater (for shredding celery root)
Ingredients
- 1 small celery root, peeled and shredded
- 1 celery stalk, roughly chopped
- 2 green onions, roughly chopped white and green parts
- 1 clove garlic
- 1/2 cup onion, chopped
- 2 cups mayo
- 1 tsp whole-grain mustard
- 2 tsp creole mustard
- 1/2 tsp white pepper
- 1 tsp worcheshire sauce
- 1 tsp hot sauce
- 2 tsp ketchup
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
Instructions
- Peel and shred the celery root, then set it aside in a bowl.
- In a food processor, blend the celery, green onion, garlic, and chopped onion until smooth. Drain any excess liquid.
- Add mayo, whole-grain mustard, Creole mustard, white pepper, Worcestershire sauce, hot sauce, ketchup, lemon juice, and kosher salt to the food processor. Pulse until well combined.
- Transfer the mixture to a bowl and fold in the shredded celery root until evenly mixed.
- Refrigerate the celery root remoulade for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Quality Ingredients: Use fresh and high-quality ingredients, especially the celery root and mayo, to ensure the best flavor and texture.
- Consistency Check: After blending the vegetables in the food processor, ensure the mixture is smooth but not overly watery. Drain excess liquid if needed for a thicker consistency.
- Seasoning Balance: Adjust the amount of salt, pepper, and other seasonings according to your taste preference. Taste the remoulade before refrigerating to ensure it’s perfectly seasoned.
- Food Processor Technique: Pulse the ingredients in the food processor just enough to combine them evenly. Avoid over-processing, which can result in a too-smooth texture.
Nutrition
Calories: 180kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 400mg | Fiber: 1g | Sugar: 2g
Tips that Will Blow Your Mind!
- Peeling Celery Root: The skin of celery root is quite thick and knobby. Use a sturdy knife as I do to remove it rather than a vegetable peeler.
- Blending: Ensure the vegetable mixture in the food processor is as smooth as possible to create a creamy dressing.
- Chilling Time: The longer you let the remoulade chill, the better the flavors will develop. If you can, make it a few hours ahead or even the day before.
- Balance the Heat: Start with a little seasoning and hot pepper sauce. Taste and add more if needed. You want a spicy kick that doesn’t overpower the other flavors.
- Chop Finely: Coarsely chop the green onions which I always prefer to do. This helps distribute their flavors evenly throughout the sauce.
- Allow to Rest: After mixing, refrigerate the sauce for at least an hour. This waiting time allows the flavors to meld and deepen.
- Adjust Consistency: If the sauce is too thick, add a splash of lemon juice or water. This will thin it without diluting the flavor.
- Fresh is Best: Use fresh lemon juice and horseradish for the best flavor. Pre-bottled lemon juice and prepared horseradish can work, but fresh ingredients make the sauce shine.
Enjoy your delicious Celery Root Remoulade! It’s a wonderful dish to add a zesty and fresh flavor to your meals.
What to Serve with Celery Root Remoulade Sauce?
- Air Fryer Shrimp
- Seafood Medley
- Pastrami Reuben Sandwich
- Ultimate Meatball Slider
- Zesty Chicken Zucchini
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