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Remoulade Sauce won me over on my first trip to New Orleans. I still remember that initial taste—creamy, spicy, with a complexity that made me immediately want to learn how to make it myself. This classic Louisiana condiment starts with a mayonnaise base that’s kicked up with Cajun seasoning, whole grain mustard, hot sauce and grated fresh horseradish. After trying so many different versions, this is the one I keep coming back to for its reliable, punchy flavor.
I’ve found that the best remoulade sauces start with good mayonnaise rather than olive oil (though some Louisiana recipes insist otherwise). I’ve also skipped the dill pickles or pickle relish that many recipes include. They compete with the capers and muddy the bright flavors I love. Whether you’re serving it with crab cakes, using it as a dip for boiled shrimp, slathering it on a po’ boy sandwich, or making a proper Shrimp Remoulade, this sauce makes seafood taste even better..
“This remoulade/sauce is absolutely delicious!!! Perfect on any kind of seafood, especially crayfish, prawns and fish cakes.”
elisabeth
Table of Contents
Remoulade Sauce Ingredients
- Mayonnaise: Use a good quality mayonnaise for the base. I prefer full-fat versions for the richest flavor and texture.
- Whole Grain Mustard: The texture and pop of whole mustard seeds adds character to the sauce. Dijon works too, but gives a smoother result.
- Ketchup: Just a touch adds color and subtle sweetness that balances the spice. Use a natural brand without high fructose corn syrup if possible.
- Garlic: Fresh garlic gives the best flavor. One small clove is enough. It should complement, not overpower.
- Fresh Horseradish: Freshly grated has a livelier flavor than prepared, but either works. Adjust the amount to your heat preference.
- Lemon Juice: Fresh is definitely worth it here. The bright acidity cuts through the richness of the mayonnaise.
- Capers: Chop these coarsely so you get little bursts of briny flavor throughout. Drain well before adding.
- Fresh Parsley: Flat-leaf Italian parsley has more flavor than curly varieties. It adds color and a fresh herbaceous note.
- Green Onion: Adds a mild onion flavor and more color. Include both white and green parts.
- Cajun Seasoning: The heart of the sauce’s Louisiana character. Creole seasoning works too and is typically less spicy.
- Hot Pepper Sauce: Traditional Louisiana-style hot sauces like Tabasco or Crystal are perfect. Adjust to your heat preference.
5 Recipe Tips
- Balance the Heat: Start with less Cajun seasoning and hot pepper sauce, then taste and adjust. I think remoulade should have some heat but shouldn’t mask the flavor of whatever you’re serving it with.
- Chop Consistency: Be sure to coarsely chop the capers, parsley, and green onions instead of mincing them. You want to actually see and taste the individual ingredients.
- Allow Time to Meld: After mixing, refrigerate the sauce for at least an hour before serving. The sauce honestly tastes better after sitting in the fridge for a bit.
- Adjust Thickness: If your sauce is too thick, a splash of lemon juice works better than water to thin it without diluting the flavor. I’ve discovered this helps maintain the bright taste profile.
- Fresh Ingredients Matter: Using fresh lemon juice and horseradish really does make a difference. I keep horseradish root in my freezer – it grates easily when frozen and stays fresh for months.
Recipe Options
- Lighter Version: For a tangier, lighter sauce, substitute half the mayonnaise with Greek yogurt. It changes the character but works beautifully with lighter seafood dishes.
- Mustard Options: When I’m out of whole grain mustard, Dijon makes a fine substitute.
- Acid Alternatives: White wine vinegar can replace lemon juice when needed, offering a slightly different but complementary tang.
- Heat Level: When I’m in the mood for a spicier sauce, I sometimes add a pinch of cayenne along with extra hot sauce. The layered heat creates more complexity.
- Herb Swaps: Fresh dill makes an interesting variation, especially when serving with salmon or trout instead of traditional shellfish.
- Seasoning Choices: I often use Creole seasoning when serving to people who prefer a mild sauce – you still get the characteristic Louisiana flavor without overwhelming heat.
Tartar Sauce vs. Remoulade: What’s the Difference?
While both sauces start with mayonnaise, they serve different purposes in the kitchen. Tartar sauce is simpler – usually just mayo, pickles, and maybe some herbs and lemon. It’s the classic partner for fish and chips or a fried fish sandwich, offering cooling creaminess against hot, crispy fish.
Remoulade is more complex and comes in two main styles. French Remoulade is subtle and sophisticated, similar to tartar sauce but with additions like capers, herbs, and sometimes anchovies. Louisiana remoulade (the version in this recipe) takes a bolder approach with Cajun spices, mustard, and hot sauce, creating something with more personality and kick. It’s perfect for crab cakes, shrimp cocktail, or po’ boy sandwiches when you want a sauce that doesn’t just complement but actually adds something to your dish instead of just sitting in the background.
This Louisiana-style remoulade sauce comes together in just 15 minutes but tastes like it took much longer. I keep a jar in the fridge for quick seafood dinners or to jazz up a plain sandwich. The balance of creamy, tangy, and spicy elements makes it versatile enough for everything from crab cakes to dipping sauce for cold shrimp.
Serving Suggestions
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.
Remoulade Sauce
Video
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.
Didn’t have capers or green onion but did have everything else when I needed to make this. I did add a tad bit more of ketchup to suit my taste. I actually halved the recipe and it was fantastic! Thank you!
So glad you enjoyed this and made it your own, MJ!
How do u ou make Remoulade shrimp salad? I had this year’s ago at the Blue Marlin in Westwego & I still think about it!
Hi there, Jeannette. Here’s my recipe for =>> Shrimp Remoulade, it’s is one of my favorites!
Please tell me the proportions of the ingredients to make my own creole seasoning as I cannot get it where I live.
Hi there, Carole! Have a look at this recipe from another blogger I trust for great recipes.
This remoulade/sauce is absolutely delicious!!! Perfect on any kind of seafood, especially crayfish, prawns and fish cakes.
I’m so happy you’re enjoying it, Elisabeth!
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!!! 😉