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
Ingredients
- 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
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
Nansea says
July 7, 2019 at 12:14 pmThis is delicious. I was wondering about the stone ground mustard but all of the ingredients work well together. Now I want crab cakes too, but will be having this with sauteed flounder.
Marissa says
July 7, 2019 at 4:22 pmThank you, Nansea. So glad you’re enjoying it!
Ellie Dora says
March 15, 2019 at 3:35 pmMy cousin is just learning to cook and I wanted a simple remoulade sauce recipe for her to make and be able to adjust to her taste. This is perfect, thank you so much. She drizzled it over a burger toped with thin sliced onion rings. Superb!!
Marissa says
March 16, 2019 at 8:57 amThat’s so nice to hear, thank you, Ellie! And that sounds like one delicious burger!!
Carolyne Turner says
May 3, 2019 at 12:44 pmMarissa, my search is finally over for the best remoulade sauce EVER! I just finished the ingredients for shrimp salad (my own recipe) and your remoulade just made the dish perfect! My husband said it’s the best yet! We live on the Gulf of Mexico so shrimp, as well as, all fresh seafood is readily available nearly year round. Crab cakes another favorite just waiting for your remoulade! Thank you so much, Carolyne in south Alabama
Marissa says
May 5, 2019 at 10:32 pmThank you, Carolyne. You made my day!! I’m so glad that you enjoyed the remoulade sauce! And love how you think with the crab cakes – perfect combo!
Miranda says
January 8, 2019 at 2:25 pmThis recipe looks amazing! Thanks so much for sharing. I’m curious about how the flavor profile would change with prepared horseradish compared to fresh grated… which do you prefer?
Marissa says
January 8, 2019 at 3:32 pmHi Miranda! Both work well in the recipe, but I love the flavor of fresh horseradish. To me it tastes a little cleaner / sharper than the prepared version.
Sandy says
December 6, 2017 at 5:22 pmMy husband loves crabcakes and this sauce will be perfect!
Marissa says
December 8, 2017 at 2:30 pmIt’s funny, ever since I posted this, everyone keeps bringing up crab cakes and now I’m CRAVING crab cakes! 🙂
David @ Spiced says
December 4, 2017 at 7:13 amWhen I hear remoulade, I always think of Cajun food…more specifically, I always think of Catfish Po’Boys! There was this place in Baton Rouge that made the best po’boys, and I really really miss swinging by there for a delicious lunch. Maybe I’ll just have to recreate that one here at home sometime. Thanks for the classic and Cajun versions here, Marissa!
Marissa says
December 4, 2017 at 4:09 pmI love the sound of Catfish Po’Boys, David! Thanks for the tip!! 🙂
Ben Myhre says
December 1, 2017 at 4:06 amI think I could use this sauce on lots of things! This looks really good and I almost ALWAYS like a little kick to my recipes. Just a little, however, as my Norweigan blood is not designed for crazy heat.
Marissa says
December 1, 2017 at 11:09 amWe’re the same way, Ben. We have to drop the heat in a lot of recipes – nice that it’s easy to adjust for people like us and for those who like their food super SPICY. 🙂
Ben|Havocinthekitchen says
November 30, 2017 at 4:06 amInteresting. I don’t normally eat mayo on its own, but I occasionally mix it with something else like greek yogurt. Few times I’ve tried a very healthy combo of mayo and ketchup, and it was good too. Here, I lile the addition of pickles and capers. Nice touch!
Marissa says
December 1, 2017 at 11:10 amThanks so much, Ben!
Katherine | Love In My Oven says
November 28, 2017 at 9:08 pmWhat a perfect dip to have on hand for sandwiches and snacks that need a little kick!!
Marissa says
December 1, 2017 at 11:10 amExactly! Thank you, Katherine!
Dorothy Dunton says
November 28, 2017 at 6:15 pmHi Marissa. I’m on the Louisiana spicy side for remoulade. I quite often make it for shrimp or crab cakes and your recipe sounds delicious! Now I’m craving crab cakes!
Marissa says
December 1, 2017 at 11:10 amHi Dorothy! Now I’m craving crab cakes too!!! 😉