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!
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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.
“This remoulade/sauce is absolutely delicious!!! Perfect on any kind of seafood, especially crayfish, prawns and fish cakes.”
elisabeth
Table of Contents
Recipe at a Glance
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Skill Level: Easy
Remoulade Sauce Ingredients
- Mayonnaise: Use your favorite brand of full-fat mayonnaise (not salad dressing).
- Whole Grain Mustard: I love how whole grain mustard adds little pops of mustard seed throughout the sauce. But you can use Dijon mustard for a smoother sauce.
- Ketchup: I like to use ketchup that’s made with sugar vs. high fructose corn syrup. Not just from a health standpoint, but because it tastes better.
- Garlic: Use fresh garlic vs. dried or powdered.
- Fresh Horseradish: You can use prepared horseradish, but I love the flavor of freshly grated horseradish in this.
- Lemon Juice: Use freshly squeezed lemon juice.
- Capers: I like to use smaller, non-pareil capers.
- Fresh Parsley: Green, perky flat-leaf Italian parsley is what you’re looking for.
- Green Onion: You’ll use both the white and green parts of the green onion, so look for a firm, fresh bunch.
- Cajun Seasoning: Use your favorite brand or make your own version if you have the spices on hand.
- Hot Pepper Sauce: I use either Tabasco or Crystal hot sauce. Add more or less to control the heat.
Tartar Sauce vs. Remoulade: What’s the Difference?
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 original 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.
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.
Pro Tips
- Be careful with the seasoning. Both Cajun seasoning and hot sauce are easy to overdo. I always start with less than I think I want, mix everything together, then taste and add more if needed.
- Chop, don’t mince additions. Coarsely chop the capers, parsley, and green onions instead of finely mincing them. You want to see flecks of each one in the finished sauce.
- Make it ahead. To give the flavors time to meld, I like to mix the sauce at least an hour before I plan to serve it.
- Thin with lemon, not water. If your sauce comes out thicker than you want, thin it with a splash of lemon juice instead of water so you don’t dilute the overall flavor.
Serving Suggestions
Remoulade Sauce is 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 Store
Leftover Remoulade Sauce keeps in an airtight container in the fridge for up to 2 weeks if you used store-bought mayonnaise. If you used homemade mayo, plan to use it within a week. Stir before serving.
More Louisiana Classics
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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
- Makes about 1-1/3 cups
- Use within 2 weeks if using store bought mayonnaise and 1 week with homemade mayonnaise.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It turned out beautiful! Awesome drizzled over pan seared scallops 😎
That’s fantastic, Elaine! So glad you enjoyed it.
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.
Fresh horseradish root was a revelation for me too, Tim. It adds such wonderful flavor to this sauce!
Loved this recipe!
So glad you enjoyed it!