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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 sauce and grated fresh horseradish. I’ve tried many versions of this delicious sauce, but this recipe is my absolute favorite!

Louisiana Style Remoulade Sauce

Some versions of Louisiana-Style, homemade Remoulade Sauce recipes start with an olive oil base, but I much prefer the creaminess and flavor of a mayonnaise base. Some also call for dill pickles or pickle relish, but I think it’s better without them.

Ingredients You Need to Make Remoulade Sauce

remoulade sauce ingredients

FAQ

What is the difference between tartar sauce and remoulade?

Though both tartar sauce and remoulade start with mayonnaise as a base, tartar sauce typically has just a few ingredients (mayonnaise, pickles, dill and often lemon juice), while Louisiana-style remoulade is a more complex blend of ingredients and spices.

The remoulade recipe originated in France (classic French Remoulade Sauce) as something like a tartar sauce with mini pickles called cornichons, but it evolved into the spicy versions that you’ll find all over Louisiana (I always think of New Orleans). And when people in the United States hear the term ‘remoulade sauce,’ it’s likely the spicy Louisiana style that comes to mind. 

Serving Suggestions

It’s the perfect dipping sauce for crab cakes, boiled shrimp or even Cajun Shrimp, fried fish, french fries, and appetizers like Fried Green Tomatoes and Bacon Wrapped Shrimp. And as a spread for po’ boy sandwiches, and dressing for Shrimp Remoulade.

How to make Remoulade Sauce

In a medium bowl combine: mayonnaise, mustard, ketchup, garlic, horseradish, lemon juice, capers, parsley, green onion, Cajun seasoning, and hot sauce; stir until smooth. Refrigerate for at least an hour before serving.

Recipe Video

Remoulade Sauce

5 from 8 votes
Prep: 15 minutes
Total: 15 minutes
Course: Condiment
Cuisine: American
Calories: 266
Servings: 6 people
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 or dijon 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 (scallion) coarsely chopped
  • 2 teaspoons Cajun seasoning or Creole seasoning (less spicy)
  • 1 teaspoon hot pepper sauce such as Tabasco brand

Instructions 

  • Stir all ingredients together in a medium bowl until smooth. To allow flavors to meld, refrigerate for an hour or more. Serve.

Notes

  1. Makes about 1-1/3 cups
  2. Use within 2 weeks if using store bought mayonnaise and 1 week with homemade mayonnaise.

Nutrition

Calories: 266kcal | Carbohydrates: 2g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 545mg | Potassium: 51mg | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 5.9mg | Calcium: 12mg | Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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36 Comments

  1. Elaine Mitchell says:

    5 stars
    It turned out beautiful! Awesome drizzled over pan seared scallops 😎

    1. Marissa Stevens says:

      That’s fantastic, Elaine! So glad you enjoyed it.

  2. Tim says:

    Very interesting and especially since I didn’t know anything about horseradish root, always bought horseradish as a condiment. I will have to try this and any other recipes my fertile imagination can come up with to make using horseradish root as a major addition.

    1. Marissa Stevens says:

      Fresh horseradish root was a revelation for me too, Tim. It adds such wonderful flavor to this sauce!

  3. Alana says:

    5 stars
    Loved this recipe!

    1. Marissa Stevens says:

      So glad you enjoyed it!