Rémoulades

We don’t think dipping sauces should be limited to certain food groups, like fried chicken or bar fare. Seafood, be it chilled, grilled, fried, or piled high on a bun, deserves to be enjoyed with a wide variety of flavorful dipping options too.

Rémoulade, with its origin in classic French cooking, is frequently served interchangeably with tartar sauce. The main difference between the two is that the latter is often prepared straightforward—mayonnaise, pickle, herbs, and capers—while rémoulade has become regionalized by Southern kitchens. Creole rémoulade is famous throughout Louisiana, but why stop there? We’ve enjoyed countless variations on our travels, which eventually led to our own riffs. To us, a few key ingredients are needed to justify calling a condiment a rémoulade: mayonnaise, Creole or whole-grain mustard, raw garlic, and acid—whether from citrus, hot sauce, or both.