Smoky Remoulade Sauce Recipe

This smoky remoulade sauce will make your fried food dipping dreams come true. While somewhat similar to an aioli or even In-N-Out's secret sauce, this mayo-based dip has a bit more heat and a touch more brininess. You will want to lick the bowl clean!

Recipe developer Molly Madigan Pisula brings us this recipe for smoky remoulade sauce. She notes this recipe is "great to serve as a dip with steamed vegetables, like asparagus, or as a sandwich spread." She says it is "particularly good on po boy sandwiches and crab cake sandwiches." She also notes that it is "awesome with French fries, sweet potato fries, fried shrimp [or] pretty much anything fried." We can get behind that!

If you have any leftovers of this sauce (or if you want to make extra for your future dipping pleasure), Pisula notes that you can store it "in the refrigerator for up to 3 days in an airtight container."

To make this smoky remoulade sauce, you can start by gathering your ingredients. For this recipe, you'll need garlic cloves, mayonnaise, Dijon mustard, lemon juice, Creole seasoning, Crystal hot sauce, prepared horseradish, smoked paprika, black pepper, and chopped dill pickles. Pisula notes that you "can substitute other types of mustard for Dijon mustard" and "can substitute tabasco or even sriracha instead of Crystal hot sauce." The key ingredient is the smoked paprika. Pisula says that this spice "adds to the rich color of the sauce, as well as adding a more complex, smoky flavor that really complements the savoriness and the spiciness of this sauce."

First things first, you must prepare the garlic. Peel and mince the garlic cloves until they are finely minced. If you want a simpler preparation, Pisula recommends you "could use garlic powder instead of fresh garlic cloves." This saves you a step and eliminates the need for fresh ingredients, instead highlighting your pantry staples.

In a small bowl, add the mayonnaise, mustard, lemon juice, Creole seasoning, hot sauce, horseradish, smoked paprika, black pepper, and minced garlic. Using a whisk, stir to combine, making sure to eliminate any lumps.

Stir in the chopped dill pickles, saving some for the garnish. Place the remoulade sauce in the fridge to chill for 30 minutes to allow the flavors to meld. Pisula notes that this "last step of chilling the remoulade sauce is really important — the flavor will be much better if you let the sauce sit for a while. Up to 24 hours would be fine." Finally, garnish the sauce with a few more chopped dill pickles before serving.