This is such a wonderful dipping sauce for chips, veggies, and one of our all-time favorite appetizers, Crab Beignets.
Remoulade Sauce originated in France many, many years ago. That’s why it’s so popular in many Louisiana Creole dishes which are heavily influenced by French cuisine.
How To Make White Remoulade Sauce
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How To Serve White Remoulade Sauce
We have to say that this sauce goes perfectly with Southern Crab Beignets! They are creamy on the inside and crunchy on the outside and are made even better when dipped into this flavorful sauce.
But, this sauce is good for dipping crackers into, not to mention a beautiful platter of cut vegetables!
We love these Crab Beignets so much, and this delicious and creamy dipping sauce is the perfect compliment!
Ready to make the best dipping sauce this side of New Orleans? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowoToeFedaLoon and hashtag #HowToFeedaFoon!
White Remoulade Sauce
- ¼ cup yellow onion finely chopped
- ¼ cup scallions finely chopped
- Zest and juice of 1/2 of lemon
- ½ tsp Worcestershire sauce
- 1 cup mayonnaise
- Combine all the ingredients in a bowl and chill at least 30 minutes or up to 8 hours to allow the flavors to develop before serving.
POST UPDATE: This recipe was originally published in June 2016, but was updated in November 2023. The recipe is adapted from Donald Link’s Real Cajun.