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Asian Rémoulade Sauce

ByJenn Giam Smith
a bowl of Asian Remulade with a spatula in it

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It’s always wonderful to see loved ones coming together over delicious food. Creamy and tangy, with a deliciously spicy kick, this Asian remoulade is one of my favorite sauces to date! I’ve been slathering it on burgers (especially my pork wonton burgers), we LOVE it as a change-up from tartar sauce and use it with our beer-battered fried fish. It’s perfect to serve it with French fries or fried pickles! So, if you’re looking for an easy sauce to punch up your meal with a little Asian flare, this remoulade is just the thing.

When I think remoulade I think New Orleans. A Classic New Orleans Remoulade Sauce resembles a high brid of an aioli and tartar sauce. It starts with a mayonnaise base, followed by adding in some garlic (aioli), relish (tartar), and some different mustards and horseradish for a kick, toss in some herbs for freshness, and done! This recipe essentially takes the primary concept of remoulade, then changes it up to use all my favorite Asian ingredients! I created this to use on my pork wonton burgers. Trust me, however, when I say, this can be used universally (including as a salad dressing). Make a batch, and you won’t have any trouble finding different ways to use it!

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ABOUT THE INGREDIENTS

  • Japanese mayo is made of egg yolks, rice wine vinegar, and msg (yes msg), and is a soft golden color with a creamy yet light mouthfeel. The flavor profile is both tangy and sweet and has savory, eggy undertones. I love it in this recipe because it adds the richness you need.
  • Rice Wine Vinegar (Or rice vinegar) is a type of vinegar made from fermented rice. The flavor profile is less acidic than white vinegar, with a delicate, mild, and somewhat sweet flavor. Perfect with that slightly sweeter mayonnaise you will be using.
  • Sesame oil is made from toasted sesame seeds that are mechanically pressed to extract the oil. The flavor profile is a strong and distinct nutty, earthy taste. There is no substitute for this flavor. This gives the remoulade a distinctly Asian flavor and adds that earthy dimension (along with the rice wine vinegar) that is my “replacement” for the mustard.
  • Soy sauce (at its basis) is the natural liquid byproduct of fermented soybean and wheat paste. The flavor profile (if not a generic soy sauce) should be salty, savory, and a little bit sweet. The salty umami flavor is amazing.
  • Chili garlic sauce is a Chinese sauce made with chili peppers, garlic, rice vinegar, and salt. It’s commonly used as a dipping sauce in Dim Sum restaurants. The flavor profile is spicy, tangy, and fragrant (think Sriracha, but with a chunky texture). This gives the Remoulade a nice light kick to it.
  • Green onions flavor profile is mild—a nice light onion flavor that isn’t overpowering. Since my recipe calls for just the greens, you can either clip some from your garden or check out How to Re-Plant Green Onion Bulbs so that you can use these delicious veg repeatedly!
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SUBSTITUTIONS/SUGGESTIONS

Here are a couple of simple switches you can make.

  • Japanese Mayo: I have found this to be fairly available in stores (including here in La Crosse). However, you can also order it online. If you can’t find it and would rather not order it online. You can also use a 1:1 change up to regular mayonnaise; plus 1 Tablespoon of sugar and ½ teaspoon of extra rice wine vinegar
  • Rice Wine Vinegar: 1:1 change up to apple cider vinegar
  • Chili Garlic Sauce: 1:1 change up to Sriracha Sauce
  • Green Onion Whites: 1 whole green onion (chopped); ½ of a shallot chopped; ⅛ teaspoon of onion powder, ⅛ teaspoon Gourmend Chive Powder

MAKING THE SAUCE

One thing I love about this recipe is that, just like many of my sauce/dressing recipes, you don’t need a food processor or blender to make it.

Mixed Asian Rémoulade in a bowl.

Just add all the ingredients to a bowl…

Asian Rémoulade ingredients in a bowl.

…and stir to combine! Taste and adjust as needed. That’s it!

Asian Rémoulade ingredients being mixed with. a rubber spatula.
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STORAGE DETAILS

This Asian Remoulade Sauce will last 5 to 7 days in a food storage jar or other food-safe container. I do not recommend freezing this sauce since it is mayonnaise-based.

Asian Rémoulade in a mason jar
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COOKING WITH KIDS

DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.

  • Ingredient measuring
  • Mixing everything together.
Asian Remoulade on a Wonton Burger Patty this post

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Asian Remoulade on a Wonton Burger Pattie

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a bowl os Asian Remoulade in front of a tray of hamburgers sitting on top of a white counter

Asian Rémoulade

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You only need 7 ingredients to make this easy remoulade Asian-style recipe! Creamy and tangy, with a spicy kick, it’s the perfect dipping sauce or condiment to any burger.

  • Total Time: 20 minutes
  • Yield: 1 cup 1x

Ingredients

Units Scale
  • 1 cup Japanese Mayo (See Notes 1 for Substitutes)
  • 2 Tbsp rice wine vinegar (See Notes 2 for Substitutes)
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 Tbsp chili garlic sauce (See Notes 3 for Substitutes)
  • 3 green onion whites, chopped (See Notes 4 for Substitutes)
  • Salt to taste (this may be optional)

Instructions

  1. Mix all ingredients (minus salt) together.
  2. Taste and add salt, if needed.
  3. Set in the fridge until ready to use (at least 15 minutes).

Equipment

Notes

Substitutions

  1. Japanese Mayo: 1:1 regular mayonnaise; plus 1 Tablespoon of sugar and ½ teaspoon extra rice wine vinegar
  2. Rice Wine Vinegar: 1:1 apple cider vinegar
  3. Chili Garlic Sauce: 1:1 Sriracha Sauce
  4. Green Onion Whites: 1 whole green onion (chopped); ½ of a shallot chopped; ⅛ teaspoon of onion powder

Storage Details

This Asian Remoulade Sauce will last 5 to 7 days in a food storage jar or other food-safe container. I do not recommend freezing this sauce since it is mayonnaise-based.

  • Author: Jenn Giam Smith
  • Prep Time: 5 minutes
  • set time: 15
  • Cook Time: 0 minutes
  • Category: Dressings, Sauce, dips
  • Method: one bowl
  • Cuisine: Asian-American
Asian Remoulade on a Wonton Burger Patty

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©Photo, Prop Styling, and Food Styling by Jenn Smith owner of Jenn Giam Smith; Jenn Smith, LLC

My name is Jenn, I'm wife to a true blue Wisconsin Man and mom of 5. I'm here sharing my passion for food, craft, family, & life (especially my love of Wisconsin)! I grew up in a food-oriented family. Most of my recipes are a mix of fun and easy (sometimes fast), and when I can... I add a bit of my family's Chinese-American-European roots.

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