Remoulade Sauce is a classic spicy condiment from Louisiana. It starts with a mayonnaise base that’s kicked up with Cajun seasoning, whole grain mustard, hot pepper sauce and grated fresh horseradish. I’ve tried many versions of this delicious sauce, but this recipe is my absolute favorite!
Though remoulade originated in France (classic French Remoulade Sauce) as something like a tartar sauce, it evolved into the spicy versions that you’ll find all over Louisiana. And when people in the United States hear the term ‘remoulade sauce,’ it’s likely the spicy Louisiana style that comes to mind.
Some versions of Louisiana-Style Remoulade Sauce start with an oil base, but I much prefer the creaminess and flavor of a mayonnaise base. It’s a perfect sauce for crab cakes, and also delicious with boiled shrimp, on po’ boy sandwiches, and Shrimp Remoulade (my favorite!).
Louisiana-Style Remoulade Sauce
Spicy Louisiana Style Remoulade sauce recipe - perfect for crab cakes, as a dip for boiled shrimp, po' boy sandwiches, and Shrimp Remoulade.
Ingredients
- 1 cup mayonnaise
- 2 tablespoons whole grain mustard
- 1 tablespoon ketchup
- 1 small clove garlic minced
- 2 teaspoons grated fresh horseradish or prepared horseradish
- 1 tablespoon lemon juice ideally fresh
- 1/4 cup capers coarsely chopped
- 1/4 cup fresh parsley coarsely chopped
- 1 green onion coarsely chopped
- 2 teaspoons Cajun seasoning
- 1 teaspoon hot pepper sauce such as Tabasco brand
Instructions
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Stir all ingredients together in a medium bowl until smooth. To allow flavors to meld, refrigerate for an hour or more. Serve.
Recipe Notes
- Makes about 1-1/3 cups
This recipe looks amazing! Thanks so much for sharing. I’m curious about how the flavor profile would change with prepared horseradish compared to fresh grated… which do you prefer?
Hi Miranda! Both work well in the recipe, but I love the flavor of fresh horseradish. To me it tastes a little cleaner / sharper than the prepared version.
My husband loves crabcakes and this sauce will be perfect!
It’s funny, ever since I posted this, everyone keeps bringing up crab cakes and now I’m CRAVING crab cakes! 🙂
When I hear remoulade, I always think of Cajun food…more specifically, I always think of Catfish Po’Boys! There was this place in Baton Rouge that made the best po’boys, and I really really miss swinging by there for a delicious lunch. Maybe I’ll just have to recreate that one here at home sometime. Thanks for the classic and Cajun versions here, Marissa!
I love the sound of Catfish Po’Boys, David! Thanks for the tip!! 🙂
I think I could use this sauce on lots of things! This looks really good and I almost ALWAYS like a little kick to my recipes. Just a little, however, as my Norweigan blood is not designed for crazy heat.
We’re the same way, Ben. We have to drop the heat in a lot of recipes – nice that it’s easy to adjust for people like us and for those who like their food super SPICY. 🙂
Interesting. I don’t normally eat mayo on its own, but I occasionally mix it with something else like greek yogurt. Few times I’ve tried a very healthy combo of mayo and ketchup, and it was good too. Here, I lile the addition of pickles and capers. Nice touch!
Thanks so much, Ben!
What a perfect dip to have on hand for sandwiches and snacks that need a little kick!!
Exactly! Thank you, Katherine!
Hi Marissa. I’m on the Louisiana spicy side for remoulade. I quite often make it for shrimp or crab cakes and your recipe sounds delicious! Now I’m craving crab cakes!
Hi Dorothy! Now I’m craving crab cakes too!!! 😉