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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 1 vote
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