Remoulade Sauce

Remoulade Sauce

Remoulade Sauce

Simply adding a sauce to an ordinary dish can make an everyday meal more appealing and add an element of originality. There are many versatile sauce recipes that can be used in a variety of different ways.

Adding a sauce to a simple meal can completely change the way a meal is presented on the plate and the flavors on the palate.

This recipe for remoulade sauce is Spanish inspired, using almonds, tomatoes, roasted red pepper and sherry vinegar to create a bright and bold sauce that thickly coats and adds tangy flavor to whatever it is accompanying.

This recipe for remoulade sauce can be used for serving over stuffed chicken breasts, grilled meats or fish, or even served over rice to add color and a new flavor dimension. Don’t be surprised if it is the remoulade sauce that is remembered, not the dish!


  • 1/4 C olive oil (divided)
  • 1/2 C sliced almonds
  • 1/4 C fresh bread crumbs
  • 1/2 C seeded chopped tomato
  • 1/2 C chopped roasted red pepper
  • 2 T red wine
  • 1 t chopped garlic
  • 1/2 t chili flakes
  • 1/2 t paprika
  • 2 T Sherry vinegar
  • Salt to taste


Heat 2 T of olive oil in a skillet over medium heat.

Add almonds and sauté until lightly browned.

Add bread crumbs and sauté until golden. Remove from heat and stir in tomato.

Place skillet ingredients into a food processor or blender along with remaining 2 T oil, red pepper, red wine, garlic, chili flakes and paprika.

Process or pulse until a smooth paste develops.

Add vinegar and season with salt to taste. If puree is too thick, thin down with a little water.

Serve at room temperature over meat, fish or rice.

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