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
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Remoulade Sauce
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Other Notes
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
LOVE this recipe! Served it with crab cakes and it was amazing!
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.
I’ve made this many times – my family loves it. We use Tabasco.