Easy Homemade Remoulade Sauce

Remoulade originated in France in a combination most closely resembling tartar sauce, bringing together mayo, herbs, pickles, and capers. Of course, in the American spirit, we took this sauce, amped it up, and made it something all our own.

This is a great substitute for tartar sauce!

Remoulade Sauce

Nicole Kearsley
Top your fab cakes with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans
5 from 2 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Condiments
Cuisine American, French, Vegan
Servings 1 Cup


  • 1/3 cup Veganaise
  • 1 tablespoon Ketchup
  • 1 tablespoon Capers Chopped
  • 1 tablespoon Sweet Pickle Relish
  • 2 teaspoons Dijon Mustard
  • 1/2 Lemon Juiced
  • 1 teaspoon Salt & Pepper To taste


  • Mix all the ingredients together in a medium bowl. Keep refrigerated.


FOR BETTER DIP: The remoulade is better if left for a few hours to let the flavors meld.
*LEMON JUICE NOTES: If you don’t have any lemon juice on hand, use pickle juice or vinegar.
Keyword plant based, vegan
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