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Creamy, tangy, and slightly spicy, this Cajun Remoulade Sauce is a bold mayonnaise-based condiment made with hot sauce, smoked paprika, horseradish, lemon juice, mustard, and Worcestershire sauce. It’s ready in just a few minutes and pairs perfectly with seafood, crab cakes, fries, and all of your favorite fried foods.
Cajun remoulade sauce is Louisiana’s bolder, spicier answer to classic French remoulade. Instead of tasting light and herb-forward, this version is creamy, zesty, smoky, and a little fiery, with enough acidity to cut through rich seafood and crispy fried foods. Best of all, it takes just five minutes to make. Stir everything together and serve it right away, or chill it for 30 minutes to let the flavors blend.
Why You’ll Love This Recipe
- Ready in 5 minutes
- No cooking required
- Creamy, tangy, smoky, and spicy
- Great with seafood, fried foods, and sandwiches
- Easy to make ahead
Table of Contents
What is Remoulade Sauce?
Remoulade sauce, pronounced reh-moo-lahd, is a creamy mayonnaise-based condiment that originated in France. Classic French remoulade is similar to tartar sauce and is often made with mayonnaise, mustard, capers, herbs, and pickles.
This recipe is a Cajun-style remoulade inspired by the bolder flavors of Louisiana cooking. It starts with a creamy mayo base, then adds hot sauce, horseradish, smoked paprika, Worcestershire sauce, lemon juice, and mustard for a tangy, smoky, slightly spicy sauce that pairs especially well with seafood, fried foods, po’ boys, fries, and crab cakes.
Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Mayonnaise – Mayonnaise forms the rich, creamy base of this Cajun remoulade sauce. Use your favorite store-bought mayo, or make homemade mayonnaise if you prefer. For a lighter version, substitute some or all of the mayonnaise with Greek yogurt.
- Hot sauce – Use your favorite Louisiana-style hot sauce, such as Tabasco or Crystal. Choose a mild or spicy variety depending on your preferred heat level.
- Cayenne pepper – This is optional, but great if you like extra heat. Start with 1/4 teaspoon, then add more to taste.
- Horseradish – Prepared horseradish adds a sharp, peppery flavor and a little bite. Be sure to use prepared horseradish, not creamy horseradish sauce.
- Lemon juice – Fresh lemon juice adds brightness and acidity, helping balance the richness of the mayonnaise. Apple cider vinegar, white wine vinegar, or pickle juice can be used in a pinch.
- Mustard – Creole mustard is my first choice for Cajun remoulade, but Dijon mustard also works well. Whole-grain mustard can be used if that is what you have on hand.
- Smoked paprika – adds color, warmth, and a subtle smoky flavor. Regular paprika may be used as a substitute, though the flavor will be milder.
- Garlic – Freshly minced garlic gives the best flavor, but garlic powder can be used 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 Cajun Remoulade Sauce
- Combine the ingredients: Add all of the ingredients to a small bowl and stir until smooth and well combined. Taste and season with additional salt, hot sauce, or lemon juice, if needed.
- Chill: Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve: Stir well before serving, then garnish with minced parsley and lemon wedges, if desired.
How to Serve Cajun Remoulade Sauce
Cajun remoulade sauce is especially good with seafood, fried foods, sandwiches, and anything that needs a creamy, tangy, slightly spicy kick. The richness of the mayo pairs well with crispy-coated finger foods, while the lemon juice, hot sauce, and horseradish help balance heavier dishes.
Try serving it with:
- Seafood: Use it as a dipping sauce for crab cakes, salmon cakes, fried shrimp, or flaky white fish, or spoon it over grilled shrimp, baked salmon, and blackened fish.
- Fried foods: This sauce is great with just about any fried food. Serve alongside hush puppies, fried green tomatoes, fried okra, French fries, air fryer sweet potato fries, onion rings, air fryer chicken tenders, or buttermilk fried chicken.
- Sandwiches: Spread it on po’ boys, hamburgers, fish sandwiches, or chicken sandwiches instead of plain mayonnaise.
- Vegetables: Drizzle it over garlic roasted potatoes, grilled vegetables, roasted cauliflower steaks, asparagus, or serve it as a dipping sauce for steamed artichokes.
Storage Tips
Store leftover remoulade sauce in an airtight container or jar in the refrigerator for up to one week. Stir well before serving, as the sauce may separate slightly as it sits.
Freezing is not recommended, since mayonnaise-based sauces can separate and become watery once thawed.
More Creamy Sauce Recipes
If you try making this Cajun remoulade sauce recipe, I’d love to hear what you think! Please leave a comment and a star rating below. Your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Cajun Remoulade Sauce
Ingredients
- 1 cup mayonnaise
- 1 tablespoon Louisiana-style hot sauce, such as Tabasco or Crystal
- 1 tablespoon prepared horseradish, not creamy horseradish sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon ketchup
- 2 teaspoons Creole mustard, or Dijon mustard
- 1 teaspoon smoked paprika
- 1 clove garlic, finely minced, or 1/4 teaspoon garlic powder
- ½ teaspoon Worcestershire sauce
- ¼-½ teaspoon cayenne pepper, optional
- salt, to taste
Instructions
- Add the mayonnaise, hot sauce, horseradish, lemon juice, ketchup, mustard, smoked paprika, garlic, Worcestershire sauce, and cayenne, if using, to a small mixing bowl.
- Stir until smooth and fully combined. Taste and season with salt, additional lemon juice, hot sauce, or cayenne, if desired.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Stir well before serving. Garnish with minced parsley and serve with lemon wedges, if desired.
Notes
- Mustard: Creole mustard gives this sauce the most Louisiana-style flavor, but Dijon mustard works well, too.
- Spice level: For a milder sauce, omit the cayenne. For extra heat, add more cayenne or hot sauce to taste.
- Make ahead: This sauce tastes even better after chilling for 30 minutes to a few hours.
- Storage: Store leftovers in an airtight container in the refrigerator for up to one week. Stir well before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
