Creamy, tangy, and slightly spicy, Remoulade Sauce is a flavorful, mayonnaise-based sauce known for its rich taste, versatility, and regional variations. This Cajun/Creole Remoulade, made with mayo, hot sauce, smoked paprika, and horseradish, has a spicier kick and pairs perfectly with seafood, meats, and all of your favorite fried dishes.
About This Recipe
Deeply rooted in the culinary traditions of Louisiana’s Cajun and Creole cuisine, remoulade sauce is a popular condiment throughout Louisiana. With its spicy kick and creamy mayo base, it’s the perfect sauce to pair with fried anything, including seafood and veggies.
Making homemade remoulade sauce takes five minutes – tops! It’s a matter of gathering, measuring, and combining the ingredients. It can be served right away or set aside to chill in the refrigerator, allowing all the yummy complex flavors to meld together. Easy peasy.
Table of Contents
What is Remoulade Sauce?
The classic remoulade sauce (pronounced reh-moo-lahd) is a mayonnaise-based condiment that originated in France. The OG French version closely resembles tartar sauce in appearance, creaminess, and flavor as it is made from a base of mayonnaise, Dijon, capers, herbs, and pickles.
As previously mentioned, today’s recipe was born from and has been heavily influenced by Cajun and Creole cuisine, as evident in ingredients such as hot sauce, cayenne (optional), and horseradish.
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Mayonnaise – Mayo is the creamy base for remoulade sauce. Try making homemade mayonnaise or use your favorite store-bought variety. While Greek yogurt could be used as a healthier alternative to mayonnaise, nothing beats the tangy flavor of mayonnaise – it’s a key element to any remoulade sauce, after all!
- Hot sauce – Use your favorite brand of hot sauce, such as Tabasco, Crystal, or other Louisiana-style hot sauce. Hot sauces are typically available in different levels of heat. Select the level of heat that you love the most.
- Cayenne Pepper (optional)- This is for those of you who really love a spicy sauce. Start with a small amount (about a quarter to a half of a teaspoon) and add more to taste.
- Horseradish – I’ve used prepared horseradish for this sauce for convenience. If you know how to prepare horseradish yourself, feel free to use your own.
- Lemon juice – Fresh lemon juice adds acidity and brightness, helping cut through all the creaminess in this sauce! Apple cider vinegar, white wine vinegar, or pickle juice can be used instead of lemon juice if necessary.
- Mustard – Adds a slight peppery bite and tanginess to this sauce. I recommend using Creole mustard or Dijon mustard, although whole-grain mustard can also be used as a last resort.
- Smoked paprika – The smoked paprika is another key spicy addition to this remoulade sauce, but you could use regular paprika instead.
- Garlic – Finely minced garlic will give the best flavor. Garlic powder could be used instead if needed.
Optional Additions
Green onions, capers, fresh parsley, or a generous pinch of my homemade cajun seasoning recipe. Feel free to experiment and make it your own!
How to Make Remoulade Sauce
- Combine the ingredients: Add all of the ingredients to a small mixing bowl and stir well to combine. Season with additional salt to taste.
- Chill: Cover and transfer the bowl to the refrigerator to chill for at least 30 minutes.
- Serve: Serve this sauce with a sprinkle of freshly minced parsley and lemon wedges, if desired.
RECIPE CARD
Cajun-Style Remoulade Sauce Recipe
Ingredients
- 1 cup mayonnaise
- 1 tablespoon hot sauce - Tabasco, Crystal, or other Louisiana-style hot sauce
- 1 tablespoon horseradish - prepared horseradish, not creamy horseradish
- 1 tablespoon fresh lemon juice
- 1 tablespoon Ketchup
- 2 teaspoon Dijon mustard - or Creole mustard
- 1 teaspoon smoked paprika
- ¼-½ teaspoon cayenne - optional
- ½ teaspoon Worcestershire sauce
- salt - to taste
Instructions
- Add all ingredients to a small bowl and mix well to combine. Season with additional salt to taste. Cover and chill in the refrigerator for 30 minutes. Stir well just before serving.
- Garnish with minced parsley and serve with lemon wedges, if desired. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
How to Serve
Cajun-style remoulade sauce is tangy, creamy, and just the right amount of spicy—making it a perfect match for both seafood and fried foods. Bringing bold Southern flavor to anything it touches, it’s especially delicious with crispy favorites like buttermilk fried chicken, sweet potato fries, or hush puppies, where its zesty kick cuts through the richness of the fried crust. It also makes a fantastic dipping sauce for crispy chicken tenders, fried okra, and fried green tomatoes, adding a punch of flavor in every bite.
Beyond fried foods, Cajun remoulade sauce works beautifully as a topper or spread. Dollop it over blackened chicken breasts for a flavorful finish, or slather it on hamburgers for a spicy Southern twist.
It’s also a go-to for seafood dishes—After all, Louisiana is famous for its seafood! Serve it alongside crab cakes, salmon cakes, your favorite flaky white fish, or grilled or baked salmon for a flavorful boost.
Storage
Store your remoulade sauce in an airtight container or jar with a sealable lid in the fridge for up to one week. Give the sauce a good stir before enjoying it again. Freezing is not recommended.
More Delicious Sauces
If you love bold, flavorful sauces like this Cajun-style remoulade sauce, here are a few more delicious options to try.
- Creamy Horseradish Sauce Recipe – Tangy and spicy with a smooth, creamy base, this sauce is perfect for roast beef, steak, or as a zippy sandwich spread.
- Copycat Chick-fil-A Sauce Recipe – Sweet, smoky, and tangy, this fan-favorite sauce is great for dipping chicken tenders, fries, or spreading on burgers.
- Hollandaise Sauce Recipe – A rich, buttery classic made with egg yolks and lemon juice, ideal for eggs Benedict, asparagus, or salmon.
- Tzatziki Sauce Recipe – Cool and refreshing, this Greek yogurt-based sauce with cucumber and garlic pairs wonderfully with grilled meats, pita, or falafel.
- Garlic Aioli Recipe – Creamy and packed with bold garlic flavor, this versatile sauce is a delicious dip for fries, spread for sandwiches, or topping for roasted veggies.
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