Deliciously Spicy and Tangy Asian-Inspired Remoulade

Asian-Inspired Remoulade is a delicious condiment that can be used in several ways, from sandwich spread to fried chicken dip. Our creamy, spicy, and tangy recipe is not traditional to any country, but remoulade in and of itself is a sauce that has traveled far and wide, with several variations.

What is Remoulade?

Before we dive into this recipe, let’s explain the classic remoulade. In short, remoulade is a mayo-based condiment with several flavor-packed additions such as capers, anchovies, and herbs, invented by the French. It’s classically used on seafood.

But remoulade is much more complicated than that and has been touched by the culinary traditions of multiple people groups. Today, remoulade has variations from Louisiana, Mississippi, and Scandinavia. These styles incorporate ingredients such as hot sauce, paprika, ketchup, mustard, curry powder, and yogurt.

The History of Remoulade

The origins of remoulade begin in the Picardy region of France (per Brittanica). The name may have been derived from the French word rémolat, meaning horseradish, although the modern remoulade often omits this ingredient. The French version closely resembles, tartar sauce, and in the same way is often paired with seafood. It’s packed with herbs and piquant ingredients such as capers, pickled gherkins, and anchovies. It’s tartar sauce’s older (and more attractive) brother.

Then there’s Lousiana remoulade, a zingy condiment of the Cajuns and Creoles. The cuisine of the American South is a beautiful mix of all the cultures who’ve inhabited it. The French play a large role in said cuisine, which is why French techniques are the backbone of Creole and Cajun cooking. Lousiana remoulade is like French remoulade, only smoother, spicier, tangier, and more in your face. This style of remoulade, utilized in po’boys and other addicting Southern fried foods, is my personal favorite and is the main inspiration from this recipe.

Why this Recipe Works

At a glance, Asian-inspired remoulade may sound a bit far-fetched and peculiar, but it was an opportunity just waiting to be taken. Remoulade has already been tweaked and modified by multiple people over time, I’m not the first to venture out.

Also, this recipe relies on the same basic flavor principles as a a traditional Lousiana remoulade but incorporates a wide variety of Eastern ingredients. In place of traditional creole mustard, I employ a 2-mustard melody, featuring the signature spice of Chinese mustard. And for the trademark tang, I use a combination of Worcestershire and kimchi juice, backed up by a bit of fish sauce for a subtle boost of umami.

But the most important reason for creating this recipe is as a bridge of cultures. I love trying new foods have a deep appreciation for the flavors of Asia, and enjoy traditional foods from each country. My family, on the other hand, is not as acquainted with foreign foods as myself and is sometimes weary to venture out. By incorporating unfamiliar foods into a familiar lens, I can share my love for different cuisines with my family, and teach them about those cuisines.

Low-Fat Option

As delicious as this sauce is, it is mostly made of egg yolks and oil. This high-fat combo may be a problem for those trying to lose weight.

While this sauce eaten in moderation can be fit into a weight-loss/low-fat diet, I also have a version of this sauce that employs an ingenious substitute: silken tofu.

Silken tofu has a creamy texture when blended, and is inherently low in fat. Subbing silken tofu in this recipe is easier than the original recipe, but it won’t be quite as rich. Here’s how:

Omit the egg yolks and neutral oil, and blend all the ingredients (except for the capers and chili flakes) with 2/3 of a block of a 14 oz. silken tofu block. Once this is smooth, stir in the chopped capers and chili flakes.

Ingredients for Asian-Inspired Remoulade

Egg Yolks – Using only the yolks makes this sauce extra rich and creamy. Make sure to use the whites for dishes like soufflé pancakes, macarons, or soufflé omelets.

Neutral Oil – Any light-flavored oil such as canola, vegetable, or olive (not extra-virgin) will work.

Lime Juice – A bit of acid helps to stabilize the mayo and cut through a bit of the fat.

Spicy Garlic Chili Oil – This delicious spicy and garlicky oil is great in several dishes such as Shoyu Ramen and Savory Egg Custards.

Toasted Sesame Oil – This staple ingredient in Chinese, Korean, and Japanese cuisine brings a subtle nuttiness to the remoulade.

Dijon Mustard – Dijon is a classic French mustard with a milder and more refined flavor than normal mustard. In Lousiana remoulade, creole mustard is used in place of the anchovies. I offer a mix of two different types of mustard for a signature and unique flavor

Chinese Hot Mustard – The classic spicy condiment for delicious fried foods adds a little bit more heat to the sauce

Kimchi Juice – If you make kimchi at home, simply take some of the flavorful red liquid from that. If not, you can often buy kimchi at your local supermarket or Korean Grocery store.

Capers – This salty and olivey addition is a classic of French remoulade. Mince it finely so it flows with the creamy sauce.

Worcestershire Sauce – Worcestershire adds a bit of tang and depth to the remoulade. Good old Lea and Perrin’s is perfect.

Fish Sauce – This common ingredient in East and Southeast Asian cuisine adds another layer of umami to the sauce.

Gochugaru – A bit of Korean red pepper flakes rounds out the spice and color of this Asian-inspired remoulade.

Chili Flakes – Plain Chili flakes add a mix-up of color and texture to the sauce when added at the very end.

How to Make Asian-Inspired Remoulade

Step 1 – Make Mayonaisse Base

To start our remoulade, we need a base of mayonnaise, an emulsion of egg, oil, and a bit of acid. Place the egg yolks, lemon juice, toasted sesame oil, and Spicy Garlic Chili Oil in the blender, and blend. Once this is emulsified, pour in half of the neutral oil, and blend again.

Finally, add the remaining oil and blend one last time. Blending in batches is key to producing a smooth, emulsified, and creamy sauce.

Step 2 – Blend in the Seasonings

Once you have a stable base, you can add the ingredients that transform this mayo into a complex and unique condiment. This list is a little long, so pay attention! Blend in the kimchi juice, fish sauce, Worcestershire sauce, Chinese hot mustard, Dijon mustard, and gochugaru.

Step 3 – Stir in the Capers and Chili Flakes

Transfer the blended sauce to a small bowl, and stir in the capers and chili flakes. The reason for adding these two ingredients later lies in both texture and color. If you blend them straight into the sauce, the color will be negatively affected by the green of the capers, and it’s nice to have a little solid to break up the creaminess of the sauce and have speckles of green and red. Store in the refrigerator or use immediately.

Recipes with Deliciously Spicy Asian-Inspired Remoulade

Spicy Korean Chicken Tacos – Enjoy this fiery fusion food with a creamy and unexpected compliment.

*The sauce can be served immediately, but it tastes better if you refrigerate it for two hours before serving