Remoulade Sauce Recipe
My favorite creamy Cajun remoulade sauce recipe made with a base of mayo, sriracha, mustard and horseradish, spiked with the best 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, easy remoulade sauce. I’ve seen it called by many names – crab cake sauce, shrimp sauce, shrimp remoulade – which just highlights that versatility.
The classic remoulade is a mayonnaise-based product of French cuisine, which infuses mayo with capers, pickles and seasonings, and sometimes hard boiled egg. It is very much like a tartar sauce this way.
With a Louisiana remoulade sauce, the recipe is spiced up in different ways that make it unique, and frankly perfect for any spicy or non spicy food lover. It’s HUGE on flavor, something we all crave.
Let’s talk about how to make a remoulade, shall we?
Cajun Remoulade Sauce Ingredients
- Mayo. ½ cup mayonnaise.
- Sriracha. 2 tablespoons sriracha (or use chili sauce).
- Mustard. 2 teaspoons spicy brown mustard (or use Creole mustard). Whole grain mustard is great here, too.
- Horseradish. 1 teaspoon prepared horseradish (I used HOT).
- Worcestershire Sauce. 1 teaspoon Worcestershire sauce.
- Peppers. 1 jalapeno pepper, minced. Or you can use hotter if you’d like, such as serrano.
- Shallot. 1 small shallot, minced.
- Garlic. 2 cloves garlic, minced (or use garlic powder).
- Lemon Juice. Juice from half a lemon (lemon juice).
- Seasonings. 1 teaspoon Creole seasonings or use your favorite Cajun Seasonings. I also use cayenne pepper to taste.
- Extra Hot Sauce. Hot sauce to taste. Optional, but I love the extra flavor and heat. Use your favorite.
How to Make Remoulade Sauce – Recipe Directions
First, gather up your ingredients and add them to a small bowl.
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.
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.
- Ratios. This is my preferred remoulade sauce recipe, made Cajun or Creole style, but you can easily adjust the ratios and ingredients to your own preferences.
- Roasted Red Peppers. I sometimes enjoy adding roasted red peppers to the mix. Process it all until smooth. You’ll love the extra flavors and sweetness the roasted peppers bring to the sauce. So awesome.
- Sweet or Salty. You can add a touch of saltiness and brininess by adding capers and/or chopped pickled. Pickled peppers are nice, too.
- Other Ingredients. You can add other ingredients, too. Roasted red pepper remoulade is AWESOME. Green onions are nice, too.
- 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 Cajun Remoulade Sauce?
I could list so many foods that benefit from a great Cajun remoulade. Here are some ideas:
- 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!
- Fried Oysters
- Fish Sticks
- Sandwiches – Shrimp po’ boy sandwich, oyster po’boys, any po’boy sandwich you can think of
- Fried Green Tomatoes – a must
- Fried Pickles
- Dipping Sauce for Hard Boiled Eggs
- French Fries – Dip your fries in it. You’ll thank me later.
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 really 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
- Homemade Buffalo Sauce
- Aji Amarillo Sauce
- Creamy Fish Taco 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.
Cajun 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.
This is the best remoulade sauce of them all! I love it Cajun style. Nice and spicy and big on flavor. Enjoy.
NOTE: This recipe was updated on 11/11/20 to include new information. It was originally published on 3/25/19.