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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 has become my go-to, standing out for its balance and flavor.

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.

Remoulade Sauce Ingredients

remoulade sauce ingredients in bowls on a marble surface
  • Mayonnaise: Look for mayonnaise with a creamy, smooth texture and a balanced flavor, neither too tangy nor too sweet.
  • Whole Grain Mustard: Choose a mustard with whole mustard seeds for a robust flavor and a slightly crunchy texture.
  • Ketchup: Use ketchup that has a rich tomato taste and a hint of sweetness.
  • Garlic: Fresh garlic should be firm and plump with unblemished, tightly closed skin.
  • Fresh Horseradish: Look for for firm, well-shaped roots that are free of soft spots and mold.
  • Lemon: Choose lemons that are heavy for their size with bright, smooth skin for the most juice and zest.
  • Capers: Look for capers that are small to medium in size for a burst of briny flavor without overwhelming the sauce.
  • Parsley: Fresh parsley should have vibrant green leaves and no signs of wilting.
  • Green Onion: Choose green onions with crisp, bright green tops and a firm white base.
  • Cajun Seasoning: Pick a blend that is fresh and aromatic; it should be a lively mix of spices.
  • Hot Pepper Sauce: Choose a sauce that offers both heat and flavor, such as a well-balanced Tabasco or similar brand.

Recipe Tips

  • Balance the Heat: Start with less Cajun seasoning and hot pepper sauce, then taste and adjust. The goal is a spicy kick that complements, not overpowers, the other flavors.
  • Chop Finely: Ensure the capers, parsley, and green onions are coarsely chopped to distribute their flavors evenly throughout the sauce.
  • Allow to Rest: After mixing, refrigerate the sauce for at least an hour before serving. This waiting period helps the flavors meld and deepen.
  • Adjust Consistency: If the sauce is too thick, a splash of lemon juice or a bit of water can thin it to the desired consistency without diluting the flavor.
  • Fresh is Best: Use fresh lemon juice and horseradish for the brightest flavor. Pre-bottled lemon juice and prepared horseradish can be used in a pinch but fresh ingredients will enhance the sauce.

Recipe Options

  • Swap the Mayo: For a lighter version, use Greek yogurt or sour cream instead of mayonnaise.
  • Mustard Varieties: Try Dijon or honey mustard if you don’t have whole grain mustard on hand.
  • Vinegar Twist: Replace lemon juice with white wine vinegar for a different acidic note.
  • Spice it Up: For a spicier kick, increase the hot pepper sauce or add a pinch of cayenne pepper.
  • Herb Variations: Experiment with dill or tarragon in place of parsley for a different herbal flavor.
  • Creole Seasoning Option: Opt for Creole seasoning as a milder alternative to Cajun, offering a similar flavor profile with less heat.


What is the difference between tartar sauce and remoulade?

While both tartar sauce and remoulade use mayonnaise as a base, their flavor profiles and ingredients differ significantly. Tartar sauce is typically simpler, often containing mayonnaise, pickles, dill, and lemon juice, making it a tangy and creamy condiment. It’s commonly served with seafood dishes, especially fried fish.

Remoulade, on the other hand, is more complex and varied in ingredients. Originating in France, classic French Remoulade is similar to tartar sauce but includes additional elements like capers, herbs, and sometimes anchovies, giving it a more nuanced flavor. The Louisiana-style remoulade that’s popular in the United States takes this complexity further, incorporating spices like Cajun or Creole seasoning, hot sauce, and mustard, resulting in a sauce that’s spicy, tangy, and robust. This version is often associated with New Orleans and is used as a dip or topping for a wide range of dishes, from seafood to sandwiches and fried foods.

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.


  • 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.


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


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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Recipe Rating


  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!