Everyone needs a recipe for remoulade sauce! For years, I opted to grab the house-made one at our local gourmet market, and it was always delicious, however inconvenient. But now I finally have a recipe of my own and am so happy to share it.

Most remoulade sauces use mayonnaise as a base. Although I do use mayonnaise in mine, I prefer to use more Greek yogurt than mayo. The Greek yogurt gives the sauce a tangy flavor and lighter profile (i.e., less like you’re just smearing mayonnaise on everything).

As always, feel free to get creative with this recipe for remoulade sauce! It’s delicious as is, but hot sauce or cayenne would give it a kick. Or swap the capers for sweet or dill pickles. Or reduce the ketchup if you’d like less sugar. Or throw in some minced green onions or shallot for color and crunch. See why it took me so long to develop this recipe? There are just too many ways to have fun with it. And I hope you do! Serve with easy salmon cakes or my favorite crab cakes, or just about any other seafood.