This creamy White Remoulade Sauce is 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 is heavily influenced by French cuisine.
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!
But, we love these Crab Beignets so much, and this delicious and creamy dipping sauce is the perfect compliment!
You’re gonna love the flavor profile of this sauce!
And you can easily prepare this up to 3 days in advance of serving. Just prepare and then place in an air-tight container in the refrigerator!
Now, make this awesome White Remoulade Sauce recipe!
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 @howtofeedaloon and hashtag #howtofeedaloon!
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.