When you think of remoulade sauce, do you think of the classic French version or spicy Louisiana-style? Classic French Remoulade sauce is reminiscent of tartar sauce, but even better, made with a mayonnaise base and then loaded with bits of tangy cornichon pickles and capers, creamy Dijon mustard, zingy fresh lemon and earthy parsley.
Spicy Louisiana Style Remoulade has the same mayonnaise base but is kicked up with Cajun seasoning, whole grain mustard, hot pepper sauce and grated fresh horseradish. Either way, I’ve got you covered. Below you’ll find my favorite remoulade recipe for each style.
First up is the French classic remoulade sauce, served as a condiment for fish, shellfish and red meat, but also tossed with grated celery root to make Celery Root Remoulade, a delicious salad that you’ll find on the menu in many French bistros.
Classic French Remoulade Sauce
Serve this delicious remoulade sauce as a condiment for fish, seafood or red meat.
Ingredients
- 1 cup mayonnaise
- 2 tablespoons lemon juice ideally fresh
- 2 tablespoons Dijon mustard
- 1/4 cup capers coarsely chopped
- 4 cornichon pickles coarsely chopped, ~2 Tablespoons
- 1/4 cup fresh parsley coarsely chopped
Instructions
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Combine all ingredients in a medium bowl. Refrigerate for an hour or more to allow flavors to meld. Serve.
Recipe Notes
- Cornichons are small, tart pickles that you can find in jars or at olive bars in many grocery stores.
- Makes about 1-1/4 cups
Next up is Spicy Louisiana-Style Remoulade Sauce, a perfect sauce for crab cakes, and also delicious with boiled shrimp, 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
- Cornichons are small, tart pickles that you can find in jars or at olive bars in many grocery stores.
- Makes about 1-1/3 cups
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!!! 😉