My favorite creamy Louisiana style remoulade sauce recipe is made with mayo, sriracha, mustard and horseradish with lots of spices, perfect for seafood like shrimp, fried oysters, crab cakes or white fish. Very versatile and easy to make your own.
When it comes to versatile sauces, it doesn't get any better than a simple, homemade 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. 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 that make it unique, and frankly perfect for any spicy or non spicy food lover.
Let's talk about how to make remoulade sauce, shall we?
Remoulade Sauce Ingredients
- Sriracha. Or use chili sauce. I usually add in a bit more than the recipe calls for.
- Mustard. Spicy brown mustard (or use Creole mustard). Whole grain mustard is great here, too, as is Dijon mustard.
- Prepared Horseradish. I use "hot" for myself.
- Worcestershire Sauce.
- Peppers. 1 jalapeno pepper, minced. Or you can use hotter if you'd like, such as serrano.
- Lemon Juice.
- Seasonings. Creole seasonings or use your favorite Cajun Seasonings. I also use cayenne pepper to taste and sometimes black pepper.
- Extra Hot Sauce. Optional, but I love the extra flavor and heat. Use your favorite.
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.
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.
- Sweet or Salty. You can add a touch of saltiness and brininess by adding capers and/or chopped pickles. Pickled peppers are nice, too.
- Other Ingredients. You can add other ingredients, too. Roasted red peppers are a wonderful addition. Green onions are nice. Finely chopped dill pickles or pickle relish is a common ingredient, or even a bit of pickle juice.
- 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.
What's the Difference Between Remoulade Sauce and Tartar Sauce? What about Aioli?
Remoulade sauce and tartar sauce are both mayo based sauces, but differ in the other ingredients used to round it out. Tartar sauce focuses on sweet pickles and capers.
Remoulades use more savory pickles (if used), as well as other vegetables. You'll get greater difference with this Cajun style remoulade, which incorporates spicier elements like hot sauce and horseradish.
Aioli, on the other hand, is an emulsion of oil and raw egg yolks, at least in the modern sense, so it is very similar to mayonnaise in that way. So, you could technically use aioli to make a creamy remoulade.
Try Some of My Other Popular Easy Sauce Recipes
- Sriracha Aioli
- Yum Yum Sauce
- Creamy Sriracha Mayo
- Jacked Up Fry Sauce
- Chipotle Sauce
- Chipotle Mayo
- Homemade Buffalo Sauce
- Aji Amarillo Sauce
- Creamy Fish Taco Sauce
- Comeback Sauce
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.
Homemade Remoulade Sauce Recipe
- ½ cup mayonnaise
- 2 tablespoons sriracha or use chili sauce
- 2 teaspoons spicy brown mustard or use Creole mustard
- 1 teaspoon prepared horseradish I used HOT
- 1 teaspoon Worcestershire sauce
- 1 jalapeno pepper minced
- 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
- Hot sauce to taste
- Salt and pepper to taste
- 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.
NOTE: This recipe was updated on 3/1/22 to include new information and video. It was originally published on 3/25/19.