This Louisiana style remoulade sauce is a creamy, spicy, easy to make mayo-based sauce, great for shrimp po boys, fried oysters, crab cakes, or as a dipper.
Remoulade Sauce Recipe
When it comes to versatile sauces, it doesn't get any better than a simple, easy remoulade sauce. I've seen it called by many names - crab cake sauce, shrimp sauce, shrimp remoulade - which just highlights that versatility.
What is Remoulade Sauce?
Remoulade sauce is a mayonnaise based sauce popular with fried foods and seafood. It originated in France, though is somewhat different in American cuisine.
With a Louisiana remoulade sauce, the recipe is spiced up in different ways from the classic French remoulade with ingredients like horseradish, pickle juice, Creole mustard, and spices, which makes it unique, and frankly perfect for any spicy or non spicy food lover.
It is comparable to tartar sauce, which focuses more on sweeter, brinier elements.
Let's talk about how to make remoulade sauce, shall we?
Homemade Remoulade Sauce Ingredients
- Mayonnaise.
- Louisiana Style Hot Sauce. Use Crystal hot sauce, Tabasco, or something similar. Or use chili sauce. Sriracha is a good substitute as well.
- Creole Mustard. Spicy brown mustard or a whole grain mustard can be used, as well as Dijon mustard.
- Prepared Horseradish. I use "hot" for myself.
- Worcestershire Sauce.
- Optional Peppers. 1 jalapeno pepper, minced. Or you can use hotter if you'd like, such as serrano.
- Shallot.
- Fresh Garlic.
- Lemon Juice.
- Pickle Juice. I like to use a bit from my pickled jalapenos. Perfect! Use vinegar as a substitute.
- Seasonings. Creole seasonings or use your favorite Cajun Seasonings. I also use cayenne pepper to taste and salt and sometimes black pepper.
- Fresh Chopped Parsley.
How to Make Remoulade Sauce - the Recipe Steps
Add Ingredients to a Bowl. First, gather up your ingredients and add them to a small bowl.
Whisk Until Combined. Whisk them all together, like so, for a chunkier remoulade sauce.
Alternatively, you can process them together in a blender or food processor to achieve a smoother remoulade sauce.
Refrigerate Before Serving. Finally, refrigerate for at least 1 hour to let the flavors mingle.
BOOM! DONE! I love how simple this easy remoulade sauce can be. Cajun style! This is my favorite remoulade recipe, as it is so easy to make and it is huge on flavor. I love it.
Refrigerate a couple hours before serving to let the flavors mingle.
Is Remoulade Sauce Spicy?
A typical Cajun remoulade sauce is a bit spicy because of the addition of hot sauce and Creole spices. However, you can make a milder version to your preference by cutting back on specific ingredients.
Recipe Tips & Notes
- Seasonings. You can use either Cajun or Creole spices for your remoulade. Cajun seasoning tends to be spicier, where Creole seasoning tends to include more herbs and variety. Both are great here.
- Other Ingredients. Roasted red peppers are a wonderful addition. Green onions are nice. Finely chopped dill pickles or pickle relish is a common ingredient.
- Lighter Remoulade Sauce. You can make a light remoulade sauce version by substituting part of the mayo with either plain yogurt, Mexican crema, or American sour cream.
Home cooks can easily adjust to make their own favorite version.
What to Serve with Remoulade Sauce?
- Grilled or Fried Fish. Think whitefish like catfish, tilapia, swordfish, etc.
- Shrimp. Fried shrimp, cold shrimp, grilled shrimp. Shrimp!
- Chicken. Grilled or roasted chicken is so delicious with this sauce.
- Crab Cakes. They don't call it crab cake sauce for nothing!
- Sandwiches. Shrimp po' boy sandwich, oyster po' boys, any po' boy sandwich you can think of.
- Anything Fried. Or from the air fryer. Fried oysters, fish sticks, pickles, fried green tomatoes, French fries!
- Dipping Sauce for Hard Boiled Eggs.
The list goes on. Such a wonder sauce.
Storage Information
Store any leftover remoulade sauce in the refrigerator for 5 days in a sealed container. I do not recommend freezing mayo-based sauces.
Try Some of My Other Popular Easy Sauce Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Remoulade Sauce Recipe
Ingredients
- 1 cup mayonnaise
- 1 tablespoon Louisiana style hot sauce
- 1 tablespoon chopped parsley
- 1 teaspoon Creole mustard or use spicy brown mustard
- 1 teaspoon prepared horseradish I used HOT
- 1 teaspoon Worcestershire sauce
- 1 teaspoon pickle juice (or use vinegar)
- 1 jalapeno pepper minced (optional)
- 1 small shallot minced
- 2 cloves garlic minced (or use garlic powder)
- Juice from half a lemon
- 1 teaspoon Creole seasoning blend
- Cayenne pepper to taste optional, for a spicy kick
- Salt and pepper to taste
Instructions
- Whisk together all of the ingredients in a small bowl. Alternatively, you can process them together in a blender or food processor to achieve a smoother remoulade sauce.
- Refrigerate for at least 1 hour to let the flavors mingle.
- Serve!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 11/4/24 to include new information and video. It was originally published on 3/25/19.
Bernie says
Made it today for Turkey Sandwiches. Had to sub Dill Weed for pickle juice. Made it,Tasted it not sure if it needed something more. It did time sat in the refrigerator a couple of hours was the bomb. Thanks for nothing wife tasted it said that be great on boiled shimp. Now I've got to buy some shrimp .
Mike H. says
You will enjoy it even more, Bernie. Have fun!
Tammy says
This sauce was fantastic! I always make homemade dressings and sauces so we can use healthy oils. I used homemade mayo and we had it on blackened mahi sandwiches.
The flavor is complex and we really enjoyed it. Thanks for the great recipe!
Mike Hultquist says
Nice!! Glad you enjoyed this one, Tammy! I love to hear it! Thanks.
Michael Blain says
I have been searching for Remoulade sauce for a while. There are not very many options where I live. This recipe is fabulous and fills my needs extremely well. Thank you.
Mike Hultquist says
Excellent! Glad you like the way I make it, Michael! I greatly appreciate it.
Irene says
How long can you keep the remoulade in the fridge? One week? One month?
Mike Hultquist says
Irene, this will last about 1 week in the fridge, perhaps a bit longer. Enjoy!
Bernadette says
This sounds awesome. I'm going to substitute the pickle juice with the juice from homemade cowboy candy (pickled jalapenos) and some of the peppers diced to give it a hint of sweetness.
Mike Hultquist says
Boom! I love this!
Lisa says
I used approximations, subbed onions for the shallot, subbed the Louisiana hot sauce for Valentina, added some green bell pepper to chill the serrano out and it is AWESOME! Thanks a bunch 🙂
Mike Hultquist says
Boom! Nice! Glad you enjoyed it, Lisa. =)
Boo says
So yummy, I used Homemade Remoulade Sauce Recipe as dipping sauce for my seafood based empanadas, drizzled on poor boys, even used some in Tuna Salad/Sandwich, added a nice rich creamy taste. Thanks so much for sharing. Was so delish, my mind is racing with what foods to enhance with sauce.
Mike Hultquist says
Thanks so much, Boo! Yes! I love the ways you use this up! Perfection.
Sandy J says
Not sure about what Creole Spice is. Is Old Bay similar? Looks good. West Coast here, so Creole is a bit foreign to me. Thanks.
Mike Hultquist says
Sandy, Creole Seasoning is very much like Cajun seasoning. I have a recipe for it here: https://www.chilipeppermadness.com/recipes/creole-seasoning/. You certainly CAN use Old Bay, though the flavors are bit different. It would still be good, though.