Steak House Remoulade Sauce Recipe

This Ruth’s Chris remoulade sauce is a quick, creamy blend with a spicy kick — kinda like tartar sauce’s cooler cousin. It’s perfect with shrimp, crab cakes, or honestly just spooned over grilled veggies. Takes barely 15 minutes to mix, and the flavor payoff? Totally worth it.

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Quick Summary

• Prep time: 5 mins
• Rest time: 60 mins
• Flavor: tangy, garlicky, spicy-creamy
• Great for: seafood nights, dipping marathons, anything fried

Why I Like This Recipe

So, this started with leftover shrimp and zero dipping sauces. I figured I’d wing it — grabbed some mayo, hot sauce, mustard, threw stuff in a bowl… and bam. This sauce happened. It’s creamy, bold, a little tangy, and now it’s my go-to whenever I need something that tastes like effort (but isn’t).

Ingredients

• 1 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice (fresh is better)
• 1 tbsp chopped flat-leaf parsley
• 1 tbsp Louisiana-style hot sauce
• 2 tsp whole-grain mustard
• 2 garlic cloves, minced
• 2 tsp capers, rough chopped
• 1 tsp Worcestershire sauce
• 1 tsp mild paprika
• 1 scallion, finely chopped
• ¼ tsp kosher salt
• ⅛ tsp cayenne pepper

How To Make Remoulade Sauce

1. Mix it all: Just toss everything into a bowl and stir. It’ll look like a mess at first, but trust the process.
2. Let it chill: Seriously, let it sit for an hour — the flavors need to hang out.
3. Taste test: After chilling, taste it. Want more heat? Add a dash of hot sauce. Too thick? Squeeze of lemon.
4. Serve it up: Spoon it over shrimp, fish, crab cakes — or honestly, anything fried.
5. Store the rest: Covered in the fridge. Good for like, a week or so.

Tips for Success

• Let it rest — don’t skip the chill time, it changes everything
• Don’t sub yellow mustard — it just doesn’t hit the same
• Rough chop the capers so you still get little salty bites
• Taste before serving — balance is everything here

Storage and Reheating

• Fridge: Keep it sealed in the fridge for up to 7 days. Stir before using.
• Freezer: Wouldn’t recommend it. Mayo-based sauces get weird after freezing.

Frequently Asked Questions

• Can I make it ahead?
  Yes! It actually tastes better after sitting a bit. Make it the night before if you can.
• What if I don’t have capers?
  Chop up a few green olives. Not the same, but it’ll still work.
• Too spicy for me — help?
  Cut the cayenne in half and go easy on the hot sauce. It’s flexible.
• Is it like tartar sauce?
  Sorta — but it’s spicier, tangier, and just… more fun.
• Can I use dried parsley?
  If you must. But use half the amount — dried herbs are stronger.

Common Mistakes and How to Dodge Them

• Rushing the rest time: Let it sit. I know it’s tempting, but the garlic and mustard need time to mellow out. It tastes way better after an hour.
• Using sweet paprika: You want mild or smoked — sweet makes it kinda weird and off-balance.
• Skipping capers.: They’re tiny flavor bombs. Without them, it’s just creamy and spicy but not complex.
• Going heavy on salt too soon: Taste after resting. Capers and hot sauce already bring some saltiness.
• Using garlic powder instead of fresh.: It’s fine in a pinch, but real garlic makes it pop. Grate it fine if you hate mincing.

Nutrition Facts (Per Serving)

• Calories: 130 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 180mg
• Potassium: 15mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 0g