Total Time
Prep 10 mins
Cook 0 mins

A French Caribbean-inspired tartar sauce that enhances any seafood and makes a great sandwich topping. This sauce goes particularly well with Cajun Seafood Cakes Cajun Seafood Cakes. This Creole sauce is also well-paired with chilled shrimp, crayfish, lobster, and grilled calamari. Try it as a dressing for a seafood salad, too. Makes 1 3/4 cups; serving size is per 1/4 cup. Found in, "The Whole Foods Market Cookbook."

Ingredients Nutrition


  1. Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is well combined but retains some chunkiness.
  2. For a lower fat content, reduce the mayonnaise to 1/2 cup and 1/2 cup low-fat plain yogurt. For a spicier version, add 1/8 cup drained horseradish.
Most Helpful

I made this Remoulade Sauce to accompany Shrimp-Eggplant Beignets With Remoulade Sauce 85089. This was an excellent remoulade sauce, although I think I would cut back a little on the tarragon next time. I loved the capers in the recipe...they added a really nice touch. Very enjoyable sauce....I think it would be wonderful on a fried fish sandwich! I'll try that tomorrow....made for ZWT5. Thanks for posting!

breezermom June 02, 2009