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    Recipes » Condiments and Spices » Southern Condiments and Spices

    Remoulade Sauce

    Published: Oct 15, 2022 by Marissa Stevens · 30 Comments

    Gluten FreeLow CarbVegetarian

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    louisiana style remoulade served in a small black bowl

    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.

    Jump to:
    • Ingredients You Need to Make Remoulade Sauce
    • FAQ
    • Serving Suggestions
    • How to make Remoulade Sauce
    • Recipe Video
    • Remoulade Sauce
    • 💬 Comments

    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, 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 served in a black bowl

    Remoulade Sauce

    Marissa Stevens
    Spicy Louisiana Style Remoulade sauce recipe - perfect for crab cakes, as a dip for boiled shrimp, po' boy sandwiches, and Shrimp Remoulade.
    5 from 6 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Condiment
    Cuisine American
    Servings 6 people
    Calories 266 kcal

    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
    • ¼ cup capers coarsely chopped
    • ¼ 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 1-⅓ cups
    2. Use within 2 weeks if using store bought mayonnaise and 1 week with homemade mayonnaise.

    Nutrition

    Calories: 266kcalCarbohydrates: 2gProtein: 1gFat: 28gSaturated Fat: 4gCholesterol: 15mgSodium: 545mgPotassium: 51mgSugar: 1gVitamin A: 605IUVitamin C: 5.9mgCalcium: 12mgIron: 0.6mg
    Keyword Christmas, creamy, from scratch, gluten free, Mardi Gras, New Year's Eve
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Southern Condiments and Spices

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      Recipe Rating




    1. MJ says

      January 14, 2022 at 11:02 am

      5 stars
      Didn’t have capers or green onion but did have everything else when I needed to make this. I did add a tad bit more of ketchup to suit my taste. I actually halved the recipe and it was fantastic! Thank you!

      Reply
      • Marissa Stevens says

        January 15, 2022 at 10:50 am

        So glad you enjoyed this and made it your own, MJ!

        Reply
    2. Jeannette says

      October 15, 2021 at 2:01 pm

      How do u ou make Remoulade shrimp salad? I had this year's ago at the Blue Marlin in Westwego & I still think about it!

      Reply
      • Marissa Stevens says

        October 17, 2021 at 8:42 am

        Hi there, Jeannette. Here's my recipe for =>> Shrimp Remoulade, it's is one of my favorites!

        Reply
    3. Carole says

      September 09, 2021 at 11:20 am

      Please tell me the proportions of the ingredients to make my own creole seasoning as I cannot get it where I live.

      Reply
      • Marissa Stevens says

        September 09, 2021 at 2:28 pm

        Hi there, Carole! Have a look at this recipe from another blogger I trust for great recipes.

        Reply
    4. Elisabeth says

      September 04, 2021 at 5:39 am

      5 stars
      This remoulade/sauce is absolutely delicious!!! Perfect on any kind of seafood, especially crayfish, prawns and fish cakes.

      Reply
      • Marissa Stevens says

        September 05, 2021 at 10:08 am

        I'm so happy you're enjoying it, Elisabeth!

        Reply
    5. Dawn - Girl Heart Food says

      February 21, 2020 at 5:46 am

      5 stars
      With all those yummy ingredients, this sounds like it would be delicious on a show, lol! I love homemade dips and sauces so I know I have to give this one a go soon 🙂

      Reply
    6. David @ Spiced says

      February 21, 2020 at 4:02 am

      5 stars
      A good remoulade sauce can be used in so many ways! I love Cajun food, so remoulade shows up quite often around here, too. And perfect timing on this recipe with Mardi Gras coming up next week! Now I'm craving Cajun comfort food like you wouldn't believe... 🙂

      Reply
    7. Nansea says

      July 07, 2019 at 12:14 pm

      This is delicious. I was wondering about the stone ground mustard but all of the ingredients work well together. Now I want crab cakes too, but will be having this with sauteed flounder.

      Reply
      • Marissa says

        July 07, 2019 at 4:22 pm

        Thank you, Nansea. So glad you're enjoying it!

        Reply
    8. Ellie Dora says

      March 15, 2019 at 3:35 pm

      5 stars
      My cousin is just learning to cook and I wanted a simple remoulade sauce recipe for her to make and be able to adjust to her taste. This is perfect, thank you so much. She drizzled it over a burger toped with thin sliced onion rings. Superb!!

      Reply
      • Marissa says

        March 16, 2019 at 8:57 am

        That’s so nice to hear, thank you, Ellie! And that sounds like one delicious burger!!

        Reply
      • Carolyne Turner says

        May 03, 2019 at 12:44 pm

        Marissa, my search is finally over for the best remoulade sauce EVER! I just finished the ingredients for shrimp salad (my own recipe) and your remoulade just made the dish perfect! My husband said it’s the best yet! We live on the Gulf of Mexico so shrimp, as well as, all fresh seafood is readily available nearly year round. Crab cakes another favorite just waiting for your remoulade! Thank you so much, Carolyne in south Alabama

        Reply
        • Marissa says

          May 05, 2019 at 10:32 pm

          Thank you, Carolyne. You made my day!! I'm so glad that you enjoyed the remoulade sauce! And love how you think with the crab cakes - perfect combo!

          Reply
    9. Miranda says

      January 08, 2019 at 2:25 pm

      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?

      Reply
      • Marissa says

        January 08, 2019 at 3:32 pm

        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.

        Reply
    10. Sandy says

      December 06, 2017 at 5:22 pm

      5 stars
      My husband loves crabcakes and this sauce will be perfect!

      Reply
      • Marissa says

        December 08, 2017 at 2:30 pm

        It's funny, ever since I posted this, everyone keeps bringing up crab cakes and now I'm CRAVING crab cakes! 🙂

        Reply
    11. David @ Spiced says

      December 04, 2017 at 7:13 am

      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!

      Reply
      • Marissa says

        December 04, 2017 at 4:09 pm

        I love the sound of Catfish Po'Boys, David! Thanks for the tip!! 🙂

        Reply
    12. Ben Myhre says

      December 01, 2017 at 4:06 am

      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.

      Reply
      • Marissa says

        December 01, 2017 at 11:09 am

        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. 🙂

        Reply
    13. Ben|Havocinthekitchen says

      November 30, 2017 at 4:06 am

      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!

      Reply
      • Marissa says

        December 01, 2017 at 11:10 am

        Thanks so much, Ben!

        Reply
    14. Katherine | Love In My Oven says

      November 28, 2017 at 9:08 pm

      What a perfect dip to have on hand for sandwiches and snacks that need a little kick!!

      Reply
      • Marissa says

        December 01, 2017 at 11:10 am

        Exactly! Thank you, Katherine!

        Reply
    15. Dorothy Dunton says

      November 28, 2017 at 6:15 pm

      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!

      Reply
      • Marissa says

        December 01, 2017 at 11:10 am

        Hi Dorothy! Now I'm craving crab cakes too!!! 😉

        Reply

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