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 pepper sauce and grated fresh horseradish. I’ve tried many versions of this delicious sauce, but this recipe is my absolute favorite!
Though remoulade originated in France (classic French Remoulade Sauce) as something like a tartar sauce, it evolved into the spicy versions that you’ll find all over Louisiana. And when people in the United States hear the term ‘remoulade sauce,’ it’s likely the spicy Louisiana style that comes to mind.
Some versions of Louisiana-Style Remoulade Sauce start with an oil base, but I much prefer the creaminess and flavor of a mayonnaise base. It’s a perfect sauce for crab cakes (this is the best crab cake recipe ever!), and also delicious with boiled shrimp, on po’ boy sandwiches, bacon wrapped shrimp and Shrimp Remoulade.
Louisiana-Style Remoulade Sauce
- 1 cup mayonnaise
- 2 tablespoons whole grain 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 coarsely chopped
- 2 teaspoons Cajun seasoning
- 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