Rémoulade Sauce

Preparation info

  • Difficulty


  • Makes about

    3 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This New Orleans–style rémoulade is piquant thanks to a good dose of hot sauce, and is most often served with fried food and grilled seafood. It is also good slathered on a BLT or burger or as a dipping sauce for Kentucky Fried Bacon or Tempura Bacon.


  • 2⅓ cups (555 ml) store-bought mayonnaise
  • ½ cup (120 ml) plus 2 tablespoons Dijon mustard
  • 1 generous teaspoon Tabasco sauce
  • 1 generous teaspoon Worcestershire sauce
  • 4 small garlic cloves, finely chopped
  • ¼ cup (35 g) finely chopped red onion
  • 2 tablespoons capers, drained
  • Kosher salt and freshly ground black pepper


Whisk together the mayonnaise, mustard, Tabasco sauce, Worcestershire sauce, and garlic in a medium bowl until smooth. Fold in the onion and capers and season with salt and pepper to taste.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep, tightly covered in the refrigerator, for up to 5 days.