Remoulade Sauce

Remoulade Sauce won me over on my first trip to New Orleans. I still remember that initial taste—creamy, spicy, with a complexity that made me immediately want to learn how to make it myself. This classic Louisiana condiment starts with a mayonnaise base that’s kicked up with Cajun seasoning, whole grain mustard, hot sauce and grated fresh horseradish. After trying so many different versions, this is the one I keep coming back to for its reliable, punchy flavor.

I’ve found that the best remoulade sauces start with good mayonnaise rather than olive oil (though some Louisiana recipes insist otherwise). I’ve also skipped the dill pickles or pickle relish that many recipes include. They compete with the capers and muddy the bright flavors I love. Whether you’re serving it with crab cakes, using it as a dip for boiled shrimp, slathering it on a po’ boy sandwich, or making a proper Shrimp Remoulade, this sauce makes seafood taste even better..

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

elisabeth

Remoulade Sauce Ingredients

• Mayonnaise: Use a good quality mayonnaise for the base. I prefer full-fat versions for the richest flavor and texture.
• Whole Grain Mustard: The texture and pop of whole mustard seeds adds character to the sauce. Dijon works too, but gives a smoother result.
• Ketchup: Just a touch adds color and subtle sweetness that balances the spice. Use a natural brand without high fructose corn syrup if possible.
• Garlic: Fresh garlic gives the best flavor. One small clove is enough. It should complement, not overpower.
• Fresh Horseradish: Freshly grated has a livelier flavor than prepared, but either works. Adjust the amount to your heat preference.
• Lemon Juice: Fresh is definitely worth it here. The bright acidity cuts through the richness of the mayonnaise.
• Capers: Chop these coarsely so you get little bursts of briny flavor throughout. Drain well before adding.
• Fresh Parsley: Flat-leaf Italian parsley has more flavor than curly varieties. It adds color and a fresh herbaceous note.
• Green Onion: Adds a mild onion flavor and more color. Include both white and green parts.
• Cajun Seasoning: The heart of the sauce’s Louisiana character. Creole seasoning works too and is typically less spicy.
• Hot Pepper Sauce: Traditional Louisiana-style hot sauces like Tabasco or Crystal are perfect. Adjust to your heat preference.

Recipe Options

• Lighter Version: For a tangier, lighter sauce, substitute half the mayonnaise with Greek yogurt. It changes the character but works beautifully with lighter seafood dishes.
• Mustard Options: When I’m out of whole grain mustard, Dijon makes a fine substitute.
• Acid Alternatives: White wine vinegar can replace lemon juice when needed, offering a slightly different but complementary tang.
• Heat Level: When I’m in the mood for a spicier sauce, I sometimes add a pinch of cayenne along with extra hot sauce. The layered heat creates more complexity.
• Herb Swaps: Fresh dill makes an interesting variation, especially when serving with salmon or trout instead of traditional shellfish.
• Seasoning Choices: I often use Creole seasoning when serving to people who prefer a mild sauce – you still get the characteristic Louisiana flavor without overwhelming heat.

Tartar Sauce vs. Remoulade: What’s the Difference?

While both sauces start with mayonnaise, they serve different purposes in the kitchen. Tartar sauce is simpler – usually just mayo, pickles, and maybe some herbs and lemon. It’s the classic partner for fish and chips or a fried fish sandwich, offering cooling creaminess against hot, crispy fish.

Remoulade is more complex and comes in two main styles. French Remoulade is subtle and sophisticated, similar to tartar sauce but with additions like capers, herbs, and sometimes anchovies. Louisiana remoulade (the version in this recipe) takes a bolder approach with Cajun spices, mustard, and hot sauce, creating something with more personality and kick. It’s perfect for crab cakes, shrimp cocktail, or po’ boy sandwiches when you want a sauce that doesn’t just complement but actually adds something to your dish instead of just sitting in the background.

This Louisiana-style remoulade sauce comes together in just 15 minutes but tastes like it took much longer. I keep a jar in the fridge for quick seafood dinners or to jazz up a plain sandwich. The balance of creamy, tangy, and spicy elements makes it versatile enough for everything from crab cakes to dipping sauce for cold shrimp.

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.