Remoulade is New Orleans's answer to tartar sauce. It's zesty with a little kick, and goes with just about any type of seafood you can imagine. Remoulade is also very easy to make, requiring minimal chopping very little active prep — you just need to stir all of the ingredients together, then use the sauce as a dip or condiment.
Try dipping meaty Dungeness crab or sweet snow crab legs into the remoulade, or use it to dress a blackened fish sandwich.
Explore more sauce ideas for wild salmon and crab dipping sauces to enjoy a diverse range of flavors with wild-caught seafood.
