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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!
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
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.
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.
- 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
- Stir all ingredients together in a medium bowl until smooth. To allow flavors to meld, refrigerate for an hour or more. Serve.
- Makes about 1-1/3 cups
- Use within 2 weeks if using store bought mayonnaise and 1 week with homemade mayonnaise.
Nutrition information is automatically calculated, so should only be used as an approximation.