Remoulade sauce is, by the nature of its ingredients, low carb and definitely delicious! Our version of this French classic is more “New Orleans style” as we add Creole mustard and Creole seasoning. It is a perfect low-carb sauce for almost any seafood dish. We consider our recipe a tartar sauce with heat and color. For that reason, we love it as a topping for our Low Carb Crab Cakes. If you are a fish or seafood connoisseur try our low carb remoulade instead of tartar sauce. You will be amazed!
If you follow our blog you know we love low-carb sauces. Our Smoked Paprika Aioli is a staple in our kitchen for shrimp, vegetables, bites of sausage, and with fish or even as a topping for meat dishes. We have also featured our Low Carb Honey Mustard Sauce for topping pork tenderloin, brats, and as a dipping sauce for crunchy chicken wings. It is one of our most viewed recipes. For a real treat, try our Homemade Sugar Free Ketchup – it is so healthy! Our Low Carb Remoulade Sauce is another in our recipe book that will certainly earn the label of Tasty Low Carb!
Traditional French Rémoulade is made with mayonnaise, vinegar, mustard, shallots, capers, chopped pickles and fresh herbs. We do stick with the most basic ingredients – mayonnaise and mustard. We add a Creole touch with the sweet paprika, Creole seasoning, Worcestershire, horseradish, and cayenne. In place of the Worcestershire you could also mash up anchovy filets. We add dill pickle juice, although many recipes will leave this ingredient out or substitute chopped capers.
We use Creole mustard or any type of stone ground mustard. If you want to make a more traditional French recipe you could use Dijon Mustard instead. Creole mustard is abundantly available in most markets. Or you can find it here.
Many of our recipes call for smoked paprika. It is one of our favorite spices and really brings a true Spanish flavor to any dish. But, for this sauce we like a sweet paprika. It adds a smooth flavor that doesn’t overpower the heat from the cayenne and horseradish. It also adds that reddish color so often seen in Louisiana Creole cuisine. For an even redder color you could add a dash of our Homemade Sugar Free Ketchup.
New Orleans style remoulade may also be oil based, but we keep the French twist by sticking to mayonnaise.
Preparation could not be easier. Just mix it all together in a bowl and refrigerate. We do suggest allowing the sauce to meld together for a few hours in the refrigerator. It will last for a week or more. Once you taste the sauce on a delicious crab cake or plate of cooked jumbo shrimp you will likely find many other items to cover with this wonderful remoulade. Try it with asparagus spears, with artichokes, or even fried green tomatoes.
New Orleans restaurants will also use remoulade as a topping for Shrimp Po’ Boy sandwiches – let’s make one without the bun! A quick snack? How about hard-boiled eggs and our Low Carb Remoulade Sauce. The possibilities are endless and the taste is superb. Let us know how you like it!
- Mx all of the ingredients in a medium bowl. Top with a sprinkle of paprika as a garnish.
- Refrigerate for 2 hours for flavors to meld.