This recipe for delicious Southern remoulade sauce has been in my family for many decades. A big bowl of this wonderful sauce, made by my grandmother, always graced the table at our big family seafood boils. It is delicious with every kind of fried and boiled seafood, and even jazzes up your plain-jane sandwiches. Once you taste this, you'll want to put it on everything!

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Recipe Summary

prep:
30 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine mayonnaise, hard-cooked eggs, lemon juice, ketchup, green onion, tarragon vinegar, parsley, capers, garlic, horseradish, mustard, and savory in a bowl; mix until well-blended. Cover with plastic wrap and chill for flavors to combine, at least 1 hour or overnight.

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Nutrition Facts

116 calories; protein 1.4g; carbohydrates 1.2g; fat 11.9g; cholesterol 45mg; sodium 126.1mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
06/25/2017
I used this recipe to serve with Chef John's fresh salmon cakes and was really wowed! I used only two eggs and had no savory but it was explicit. Thanks for a great recipe. Debbie Read More
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/29/2016
Made as written and this was excellent. I wouldn't change a thing! Read More
Rating: 5 stars
06/25/2017
I used this recipe to serve with Chef John's fresh salmon cakes and was really wowed! I used only two eggs and had no savory but it was explicit. Thanks for a great recipe. Debbie Read More
Rating: 5 stars
05/12/2017
Easy to make in food processor. I make in large amount for crawfish boil. Read More
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