This post may contain affiliate links. That means I may make a small commission on items purchased through links in this post at no extra cost to you! Affiliate Disclaimer

Asian Rémoulade in a small dipping bowl.

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!

My Latest Food Videos

About the Ingredients

Japanese mayo

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

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

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

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

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 onion whites

Green onions are found in many grocery stores. They are usually near the parsley and cilantro. Their flavor profile is mild—a nice light onion flavor that isn’t overpowering. Since my recipe calls for just the greens, if you’re not using the white for anything else, check out How to Re-Plant Green Onion Bulbs so that you can use these delicious veg repeatedly!

Substitutions/suggestions

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

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.

Just add all the ingredients to a bowl…

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

Asian Rémoulade ingredients being mixed with. a rubber spatula.

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.

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 (WARNING: This can get messy)

What to Serve with Remoulade Sauce

My favorite way to serve this remoulade is as a dipping sauce. It’s fantastic with anything crispy or crunchy. Try pairing it with one of these recipes:

Asian Remoulade on a Wonton Burger Pattie

More Favorite Sauces and Dips

If you love this Asian remoulade sauce, try one of these tasty sauces/dips: