Remoulade Sauce Recipe For Crab Cakes

Remoulade sauce is a traditional condiment that pairs perfectly with crab cakes, bringing out the savory flavours and adding richness to each bite. This creamy, tangy sauce recipe can be customized to your taste preferences, but it’s essential when making the perfect crab cakes!

In this recipe, I will show you how to make a homemade remoulade sauce recipe that is perfect for serving with crab cakes or any other seafood dish. So, if you want to elevate your crab cakes to the next level, this remoulade sauce is a must-try!

History of Remoulade Sauce

Remoulade is a mayonnaise-based sauce frequently served as a condiment in France. Herbs, vinegar, mustard, and oil are used to make it. Remoulade often contains the herbs tarragon, parsley, and chives.

Remoulade’s very roots are unknown. However, it is generally accepted that Nice, France, is where it first appeared. The sauce was likely developed to utilize surplus items.

In the latter half of the 19th century, remoulade sauce gained popularity in the United States. It first gained popularity as a sandwich spread as a dipping sauce for crab cakes. Remoulade sauce is still used as a condiment in many restaurants and household kitchens.

Remoulade Sauce Recipe For Crab Cakes

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons chopped fresh chervil
• 1 red onion, thinly sliced
• 6 large eggs, hard-boiled, peeled and quartered

Instructions:

• Whisk together mayonnaise, mustard, vinegar, sugar, salt and pepper in a medium bowl. Stir in parsley, tarragon, chervil and onion.
• Add eggs and toss to coat.
• Cover with plastic wrap and refrigerate for at least 2 hours before serving.

What is chuno sauce used for?

Chuno sauce is a Peruvian condiment often used as a dipping sauce or marinade. It is made with aji Amarillo peppers, garlic, lime juice, and salt. This sauce can add a flavorful punch to any dish and is commonly used in Peruvian cuisine.

Final Words

Crab cakes are even better when dipped in a spicy remoulade sauce. It takes little time to prepare and can be made in advance. The crab cakes go wonderfully with this sauce, which is tangy and creamy.

Blend or process all sauce ingredients until smooth in a blender or food processor. The sauce keeps well in the fridge for up to a week after preparation.