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!
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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.
“This remoulade/sauce is absolutely delicious!!! Perfect on any kind of seafood, especially crayfish, prawns and fish cakes.”
elisabeth
Table of Contents
Recipe at a Glance
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Skill Level: Easy
Remoulade Sauce Ingredients
- Mayonnaise: Use your favorite brand of full-fat mayonnaise (not salad dressing).
- Whole Grain Mustard: I love how whole grain mustard adds little pops of mustard seed throughout the sauce. But you can use Dijon mustard for a smoother sauce.
- Ketchup: I like to use ketchup that’s made with sugar vs. high fructose corn syrup. Not just from a health standpoint, but because it tastes better.
- Garlic: Use fresh garlic vs. dried or powdered.
- Fresh Horseradish: You can use prepared horseradish, but I love the flavor of freshly grated horseradish in this.
- Lemon Juice: Use freshly squeezed lemon juice.
- Capers: I like to use smaller, non-pareil capers.
- Fresh Parsley: Green, perky flat-leaf Italian parsley is what you’re looking for.
- Green Onion: You’ll use both the white and green parts of the green onion, so look for a firm, fresh bunch.
- Cajun Seasoning: Use your favorite brand or make your own version if you have the spices on hand.
- Hot Pepper Sauce: I use either Tabasco or Crystal hot sauce. Add more or less to control the heat.
Tartar Sauce vs. Remoulade: What’s the Difference?
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 original 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.
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.
Pro Tips
- Be careful with the seasoning. Both Cajun seasoning and hot sauce are easy to overdo. I always start with less than I think I want, mix everything together, then taste and add more if needed.
- Chop, don’t mince additions. Coarsely chop the capers, parsley, and green onions instead of finely mincing them. You want to see flecks of each one in the finished sauce.
- Make it ahead. To give the flavors time to meld, I like to mix the sauce at least an hour before I plan to serve it.
- Thin with lemon, not water. If your sauce comes out thicker than you want, thin it with a splash of lemon juice instead of water so you don’t dilute the overall flavor.
Serving Suggestions
Remoulade Sauce is the perfect dipping sauce for crab cakes, boiled shrimp or even Cajun 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 Store
Leftover Remoulade Sauce keeps in an airtight container in the fridge for up to 2 weeks if you used store-bought mayonnaise. If you used homemade mayo, plan to use it within a week. Stir before serving.
More Louisiana Classics
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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!!! 😉