Home » Recipes » Remoulade Sauce Recipe
by Mike Hultquist · · 35 Comments · Jump to Recipe
This Louisiana style remoulade sauce recipe is a creamy, spicy mayo-based sauce that's perfect for shrimp, fried oysters, crab cakes and more, easy to make!
Cajun Remoulade Sauce is the Best
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.
- Garlic.
- Lemon Juice.
- Pickle Juice. I like to use a bit from my pickled jalapenos. Perfect!
- 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
- 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
This Louisiana style remoulade sauce recipe is a creamy, spicy mayo-based sauce that's perfect for shrimp, fried oysters, crab cakes and more, easy to make!
Course: Main Course, sauce
Cuisine: American
Keyword: cajun, recipe, sauce, spicy
Prep Time: 4 minutes minutes
Cook Time: 1 minute minute
Total Time: 5 minutes minutes
Calories: 51kcal
Author: Mike Hultquist
Servings: 16 tablespoons
Tap or hover to scale
5 from 14 votes
Leave a Review
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
- 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
Heat Factor: Mild, though there is a lot of flavor. You can easily spice things up by adding a spicy chili pepper to the mix.
Nutrition Information
Calories: 51kcalFat: 5gCholesterol: 2mgSodium: 99mgPotassium: 15mgVitamin A: 65IUVitamin C: 2.9mgCalcium: 1mgIron: 0.1mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
NOTE: This recipe was updated on 2/13/23 to include new information and video. It was originally published on 3/25/19.
Reader Interactions
Comments
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.Reply
Mike Hultquist says
Excellent! Glad you like the way I make it, Michael! I greatly appreciate it.
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Irene says
How long can you keep the remoulade in the fridge? One week? One month?Reply
Mike Hultquist says
Irene, this will last about 1 week in the fridge, perhaps a bit longer. Enjoy!
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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.Reply
Mike Hultquist says
Boom! I love this!
Reply
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 🙂Reply
Mike Hultquist says
Boom! Nice! Glad you enjoyed it, Lisa. =)
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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.
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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.
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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.
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meanmistermustard says
If you really want to go light but keep flavor and texture, I rconmebd using avocado oil mayonnaise instead of regular mayo (it’s like 45 calls instead of 160 or whatever). Harder to find so it isn’t as cheap (no store brand 🙁 but I stock up on sale), but tastes like the real thing. Olive oil mayo pales in comparison, doesn’t taste as rich and doesn’t have as thick and fluffy a texture. And somehow olive oil has more cals per serving than avocado oil mayo. You can find the Kraft brand on sale sometimes-no need to get the fancy scheme brands.
I’m always trying to be able to sauce up guilt-free, and I have never met seafood that wasn’t great with remoulade. It’s magic stuff. I have made many decent attempts at mixing it up from other condiments, but I never write it down so I don’t want to keep figuring it out as I go.
I wonder if you could use tartar sauce as a way to cut down on some of these chopping tiny things steps? It seems like it could take care of a couple list items, though maybe the ratios were off. I think more horseradish would be needed. still. MORE HoRSEY PleaZe!
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Mary Duncan says
We love remoulade sauce and I would like to make our own. We don't eat a lot of pickles other than bread & butter type, nor do we like pickled jalapenos-ee used the sweeter, candied type jalapeno recipes. I am assuming you are talking about using a full pickle type juice. What could be substituted?Reply
Mike Hultquist says
Thanks, Mary. You can use vinegar as a sub. Enjoy!!
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Billy says
This recipe is very similar to what I grew up with in the 60s. I think I would add a tweak that may not be allowed on here. Zatarain's creole mustard is about the best for so many recipes from Louisiana. I have tried other brown grainy mustards but this seems to work best. Remoulade sauce was what my mom used for boiled shrimp over salad greens, essentially salad dressing. There were also times that my mom would mash a boiled egg or two and add it to the sauce. Your rendition of remoulade is excellent. Thank you for stimulating good memories!!Reply
Mike Hultquist says
Thanks so much, Billy! I greatly appreciate you sharing your comments and thoughts. Thank you!
Reply
LEIANNA says
Proportions are on recipe...needed to scroll far enough 🙂Reply
Mike Hultquist says
You to it, Leianna. It's always in the recipe card at the bottom of the post. Thanks!
Reply
Miska Knezevic says
YUM! THANK YOU FOR SHAREING!Reply
Mike Hultquist says
Thanks, Miska!
Reply
Heather Soper says
Looks Good, Mike!Reply
Mike Hultquist says
Thanks, Heather!
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Moth says
About how long would this keep in the fridge you think?
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Michael Hultquist - Chili Pepper Madness says
Moth, I would use it within a week. Enjoy!
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Jérémie says
I love the video, Mike: makes you want to make some remoulade right now!Reply
Michael Hultquist - Chili Pepper Madness says
Haha, thanks, Jérémie! We love this stuff. YUM!
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Damien C. says
This came out great. Added some more of the sriracha and extra hot sauce, per your notes, and everyone absolutely loved it. Another keeper.Reply
Michael Hultquist - Chili Pepper Madness says
Thanks, Damien! I love this with extra hot sauce, too.
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Warren F says
Made my wife crab cakes for her birthday and I remembered this sauce from the shrimp po boy. Can't get enough of this stuff ! Perfect balanceReply
Michael Hultquist - Chili Pepper Madness says
Thanks, Warren! Glad you enjoyed it!!
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Gina Sarbo says
How many tablespoons of capers?
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Michael Hultquist - Chili Pepper Madness says
Gina, if you'd like to add capers, I would add 1 teaspoon. Let me know how it turns out for you.
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Silver Spring Foods says
This remoulade is perfect for so many dishes. We love the use of horseradish in this sauce!Reply
Michael Hultquist - Chili Pepper Madness says
Yes! I love this so much! Very versatile.
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