Remoulade Sauce
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Published
This Louisiana-style Remoulade Sauce recipe is essentially flavored mayonnaise that’s taken to level 10. Perfect for po’ boys, crab cakes, or an awesome dipping sauce for so many things. Whip up a homemade version in minutes and get ready to dunk everything in it!
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5 STAR REVIEW
I think a great sauce can elevate any dish that would otherwise be bland. What would Cobb salad be without Ranch dressing? Or Eggs Benedict be without Hollandaise? Or pasta without spaghetti sauce. Then there’s Remoulade Sauce. Remoulade (pronounced reh-moo-lahd) is a classic mayonnaise-based sauce, which originated in France. Louisiana was the U.S. state that made it popular, though.
Most remoulade sauce has mayonnaise, herbs, and pickles as the base. Louisiana-style remoulade also includes mustard (and/or horseradish) and cajun seasonings. Around the New Orleans area, they even like to stir in chopped up hard boiled eggs. It reminds me of a cross between tartar sauce and Thousand Island dressing – creamy, tangy, spicy, and delicious!
I first had it while in Georgia over 20 years ago, served with fresh fried catfish. I’ve been hooked ever since and make it from scratch – it’s super easy.
Helpful Tips & Varitaions
- Mayonnaise is a must. The base for remoulade is mayo – don’t try and substitute it with Miracle Whip. Light or full fat both work fine.
- Creole seasoning can be salty. Some brands of creole seasoning are very salty, so start with the amount listed in the recipe and adjust from there. Cajun seasoning is also good. I’ve also heard of people using Old Bay, although I haven’t tried that in this recipe.
- Give the sauce flavors time to meld. Once everything is mixed together, it’s best to let it chill in the fridge overnight, but at least an hour. This allows all the flavors to really deepen.
Remoulade Sauce Recipe
Ingredients
- 1¼ cups mayonnaise
- 2½ tablespoons spicy brown mustard, (or creole mustard)
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons prepared horseradish
- 2 teaspoons lemon juice
- 2 teaspoons paprika, (sweet or smoked)
- 1 teaspoon Creole seasoning, *see note
- 1 teaspoon pickle juice, (dill or sweet)
- 1 teaspoon hot sauce, (Tabasco or Sriracha)
- 1 clove garlic, grated
- grind of black pepper
Instructions
- In a medium bowl, whisk together all the ingredients. Taste, and adjust seasonings if needed.
- Ideally, cover and chill overnight, but at least 1 hour for the flavors to meld.
- Use as desired. (See my top 10 suggestions in the article.)
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Remoulade Sauce Step By Step
Gather your ingredients.
Combine ingredients. In a medium bowl, whisk together 1¼ cups mayonnaise, 2½ tablespoons mustard (spicy brown or creole), 1 Tbsp finely chopped fresh parsley, 2 tsp prepared horseradish, 2 tsp lemon juice, 2 tsp paprika (sweet or smoked), 1 tsp Creole seasoning, 1 tsp pickle juice (dill or sweet), 1 tsp hot sauce, 1 clove minced garlic, and a grind or two of black pepper. Taste, and adjust seasonings if needed.
Cover and chill. Ideally, cover and chill overnight, but at least 1 hour for the flavors to meld. Use as desired! (See suggestions below.)
10 Ways to Use Remoulade Sauce
This sauce is typically used for deep-fried battered seafood like crab cakes and po’ boys, but there are so many more ways to enjoy it. Here are some ideas:
- Po’ boys
- Crab cakes
- Fried green tomatoes
- Fried fish fillets
- Corn fritters
- Cooked, chilled shrimp (like shrimp cocktail)
- A dipping sauce for sweet potato fries
- Mixed into Deviled Eggs filling
- Spread on a burger
- Drizzled over roasted asparagus
Proper Storage
Homemade remoulade sauce should be stored in the refrigerator in an airtight jar. It will keep 5 days. While you can use it immediately, I recommend making this 24 hours in advance so that the flavors have time to meld. Give it a stir before serving.
More Homemade Sauce Recipes
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It was delicious with air fried crispy salmon bites!
Very good depth and I prefer the dill juice. I make it for artichoke dip but I wind up using it on egg sandwiches and as you suggest with cold colosso shrimp as well as anything else.
Needed a sauce to go with our fish fry and tried this one. Luckily had all the ingredients in the cupboard. It was easy to make and tasted great. Everyone loved it.
Easy and delicious!
I’m originally from Louisiana and this is just like my Mom used to make. I didn’t change a thing. YUM!
Excellent dipping sauce. I added a teaspoon of sugar just to give a bit sweeter balance and also.1/2 teaspoon of dried dill weed. It went great with some southern deep-fried oysters.
We LOVED this sauce. Served it with crab cakes and it was perfect.
Good!
I was looking for a way to spruce up some plain fish sticks and this recipe sure did it! Husband approved, which is a biggie! Saved for future uses!
I was looking for a recipe for remoulade to have with fried green tomatoes. (This was also my first time making them with tomatoes from our first garden.) I am so happy I chose this recipe! It was fantastic! I did substitute fresh oregano for parsley flakes that we didn’t have and added a splash of Worcestershire just because why not?? We unfortunately halved the recipe since we only had a few green tomatoes. Oh how we wished we’d made the whole recipe to use on everything we had in our fridge. We will be making a WHOLE recipe very soon. Oh the possibilities for the remoulade: shrimp, fish, crab cakes, fries…..
This has just the right amount of flavor and kick! Love it!
This was really good! Made it to pair with fresh crab cakes we picked up at the Farmer’s Market! Really tasty!
Very tasty, For lunch, I put it on fried chicken livers. I going to use it with fish for dinner.
I don’t remember grating garlic, great idea.
I saw in a similar recipe to add capers, seemed like a good idea, so I did. I liked the creole seasoning in this recipe over the other one.
Great for boiled shrimp!
Love it. Will make it again.
Wow great sauce! I use it on our dumpster fries, which has chirizo on it. Great on fish, chicken, fried okra, tomatoes ………….oh my the list goes on and on. My family is picky and they love it!!!!!!
Excellent! This is from a high five from a Cajun/Creole girl. Thank you!
Is the type of mustard interchangeable. Could I use stone ground (inglehoffer) in this recipe?
Yes, that’s totally fine. Just avoid yellow mustard.
Unfortunately,I have to deal with very picky people.Would it ruin the recipe if I omitted the garlic?
Hi Lorraine! It won’t be as delicious IMHO, but it certainly won’t ruin anything. Simply omit it.
Absolutely yes, that’s what I did, that mustard is the best.
Awesome flavor. Served with Cajun chicken drummies.
I made this last night, and it was the most amazing sauce for shrimp or fish that I’ve ever had!!
This was divine, way way better than store bought!
OH my this is good! Made it to put on Fried Okra and Fried Green Tomatoes…………………heavenly!
We loved this recipe! It’s a keeper. Thank you
I’m from New Orleans and I can say this recipe is 100% legit. We prefer sweet pickle juice. Delicious!
I will have to try this recipe it sounds good. However, I do not like horseradish sauce is there anything else that you can recommend in place of it?
Hi Tina – you can simply just omit it.
LOVE this recipe! Served it with crab cakes and it was amazing!
I’ve made this many times – my family loves it. We use Tabasco.