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.
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.
Remoulade ingredients at a glance
What do you put remoulade sauce on?
It’s the perfect dipping sauce for crab cakes, boiled 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
Step 1: 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 an hour or more; serve.
Louisiana-Style Remoulade Sauce
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.
With all those yummy ingredients, this sounds like it would be delicious on a show, lol! I love homemade dips and sauces so I know I have to give this one a go soon 🙂
A good remoulade sauce can be used in so many ways! I love Cajun food, so remoulade shows up quite often around here, too. And perfect timing on this recipe with Mardi Gras coming up next week! Now I’m craving Cajun comfort food like you wouldn’t believe… 🙂
This 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.
Thank you, Nansea. So glad you’re enjoying it!
My 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!!
That’s so nice to hear, thank you, Ellie! And that sounds like one delicious burger!!
Marissa, 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
Thank 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!
This 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?
Hi 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.
My husband loves crabcakes and this sauce will be perfect!
It’s funny, ever since I posted this, everyone keeps bringing up crab cakes and now I’m CRAVING crab cakes! 🙂
When 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!
I love the sound of Catfish Po’Boys, David! Thanks for the tip!! 🙂
I 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.
We’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. 🙂
Interesting. 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!
Thanks so much, Ben!
What a perfect dip to have on hand for sandwiches and snacks that need a little kick!!
Exactly! Thank you, Katherine!
Hi 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!
Hi Dorothy! Now I’m craving crab cakes too!!! 😉