Remoulade Sauce
Remoulade is a rich, creamy condiment that originated in France and has evolved into distinct regional variations, most notably in Louisiana Creole and Cajun cuisine. It is typically made from a mayonnaise base blended with a variety of flavorful ingredients such as mustard, herbs, capers, pickles, and spices. The sauce is famously served as a dip for fried seafood, a dressing for po'boys, or a topping for crab cakes.
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🍽️ Nutrition at a glance
Because it is mayonnaise-based, remoulade is high in fat and contains a moderate amount of calories, usually ranging from 100 to 150 calories per serving. While it is not a significant source of protein or carbohydrates, it provides small amounts of vitamins and minerals from the added herbs and pickled vegetables.
Nutrition breakdown
| Calories | 100 kcal |
| Protein | 0.5 g |
| Carbs | 1.5 g |
| Fat | 10 g |
| Fiber | 0.3 g |
| Sugar | 0.5 g |
| Sodium | 300 mg |
| Vitamin K | 15 mcg |
| Vitamin E | 1.5 mg |
| Vitamin A | 50 RAE |
| Iron | 0.3 mg |
| Calcium | 10 mg |
| Magnesium | 5 mg |
| Phosphorus | 15 mg |
| Manganese | 0.1 mg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the sauce is a fascinating example of culinary adaptation, as the spicy, paprika-heavy Louisiana version is vastly different from the milder, mustard-forward French original. It is also nutritionally unique as a high-fat condiment that derives much of its complex flavor profile from fermented ingredients like capers and pickles.
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AI estimate may be inaccurate · Terms