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!
There’s nothing like a great sauce to elevate what would otherwise be sort of bland. What would Cobb salad be without Ranch dressing? Or Eggs Benedict be without Hollandaise? Or pasta without spaghetti sauce. Sad. They’d all be sad.
Then there’s Remoulade Sauce. I first had it while in Georgia over 15 years ago, served with fresh fried catfish. I’ve been hooked ever since.
What is 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, and you won’t find many food joints (if any) around Louisiana that don’t serve their version with some deep-fried battered seafood.
Most remoulade sauce has mayonnaise, herbs, and pickles as the base. Louisiana-style remoulades also include 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!
Remoulade Sauce Recipe
NOTE: Remoulade sauce is like most classic recipes – there’s a basic concept with a million iterations. This is our version. Here’s what you’ll need:
- Mayonnaise: Mayonnaise is the base of this sauce and I really don’t recommend substitutions. I’ve made it with plain Greek yogurt and it was ok, but just not the same.
- Mustard: If you can find creole mustard, that’s ideal, but I often just use Spicy brown and it totally gets the job done.
- Paprika: You can use regular paprika (which is sweet) or smoked paprika, depending on your flavor preference.
- Horseradish: Use prepared Horseradish.
- Creole seasoning: Creole seasoning is made from a mix of onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Some brands are crazy salty, though, 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.
- Pickle juice: You can use dill or sweet, depending on your preference.
- Lemon Juice: Adds a bright tanginess.
- Hot sauce: Either Tabasco or Sriracha.
- Garlic: Fresh garlic that’s been grated. You want the garlic flavor, but not big pieces of it.
How to Make Remoulade Sauce
Ready to make it? Grab a bowl, some measuring cups, and a whisk. Dump everything in a bowl and combine. That’s it! Its flavor is best after being chilled for at least an hour.
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 fish fillets
- Corn fritters
- Cooked, chilled shrimp (like shrimp cocktail)
- A dipping sauce for sweet potato fries
- Fried green tomatoes
- Mixed into Deviled Eggs filling
- Spread on a burger
- Drizzled over roasted asparagus
- 1 1/4 cup mayonnaise
- 2 1/2 tablespoons spicy brown mustard
- 1 tablespoon paprika (sweet or smoked)
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons prepared horseradish
- 2 teaspoons lemon juice
- 1 teaspoon Creole seasoning (*see note)
- 1 teaspoon pickle juice (dill or sweet)
- 1 teaspoon hot sauce
- 1 clove garlic , grated
- grind of black pepper
- In a medium bowl, whisk together all the ingredients. Taste, and adjust seasonings if needed.
- Ideally, cover and chill for at least an hour for the flavors to meld.
- Refrigerate any unused sauce in an airtight container for up to 4 days. It might loosen up a bit, so just give it a quick stir before serving again.