Remoulade Sauce Recipe

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.

Cajun-Style Remoulade Sauce

Well, hello! Today, we’re making remoulade sauce. Yay! But not the polished and refined French version. Today, we’re traveling to Louisiana to make the much bolder, zestier, and spicier version of this creamy, delicious sauce.

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.

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. 
• Ketchup – The ketchup adds a lovely bit of sweetness that helps balance all of the spicy ingredients. 
• 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. 
• Worcestershire sauce – This adds umami and depth of flavor to the sauce. 
• Salt – To taste

How to Make Remoulade Sauce

1. Combine the ingredients: Add all of the ingredients to a small mixing bowl and stir well to combine. Season with additional salt to taste.
2. Chill: Cover and transfer the bowl to the refrigerator to chill for at least 30 minutes. 
3. Serve: Serve this sauce with a sprinkle of freshly minced parsley and lemon wedges, if desired.

How to Serve Louisiana-Style Remoulade Sauce

You’ll find that this Cajun-inspired remoulade sauce pairs well with all kinds of dishes, especially those with Southern or Cajun influence.

• Seafood: Louisiana is famous for its seafood, from fried shrimp to fried catfish and my personal favorite – crab cakes! It’s also great with grilled oysters or smeared on a shrimp po’boy.
• Meat: Try serving this Cajun remoulade with blackened chicken breasts, spread on roast beef sandwiches, or on top of juicy hamburgers.
• Anything Fried: Yep. There’s a reason why everyone in Europe dips their fries in mayonnaise – it’s delicious – and this remoulade sauce is basically a really well-flavored mayo. Serve it with fries, fried green tomatoes, hush puppies, onion rings, chicken tenders, fried okra, etc.

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

• Creamy Horseradish Sauce
• Copycat Chick-fil-A Sauce
• Hollandaise Sauce
• Tzatziki Sauce
• Garlic Aioli