Remoulade Sauce

Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are familiar. All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika and Cajun seasonings. If you do any traveling around Louisiana you’ll find that it seems like almost everyone has their own “secret recipe” for this sauce. It’s served most often with shrimp and crab cakes, po boy sandwiches and even chicken. It’s also awesome as a substitute for ketchup with french fries.

Remoulade Sauce Recipe

  • Prep time: 10 minutes
  • Yield: Makes about 1 1/2 cups.

If you don't have any pickle juice on hand, use a little lemon juice or vinegar.

Ingredients

  • 1 1/4 cups mayonnaise
  • 1/4 cup mustard (Creole mustard if possible)
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun or Creole seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon pickle juice (dill or sweet, your preference)
  • 1 teaspoon hot sauce (preferably Tabasco)
  • 1 large clove garlic, minced and smashed

Method

Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

Consider serving with fried green tomatoes or artichokes.

Links:

Classic French Celery Root Remoulade - from David Lebovitz
Crab Cakes with Vanilla Remoulade - from Leite's Culinaria
Asparagus Omelet with Remoulade - from A Veggie Venture

19 Comments

  1. angela

    Is this like the sauce people serve with onions rings or with the bloom’n onion at outback steakhouse?

    • Kate

      Outback Steakhouse’s Bloom sauce is a horseradish mayo, and yes, they do seem similar, but I don’t think that sauce has mustard in it.

  2. Greg Walker

    I saw this when you posted it over on Facebook earlier, and it totally got me fixed on a basketful of late night fries! I whipped up a batch of the Remoulade and fried a bushel of spuds, and had a great evening watching Ramsey!

    Great! ~Elise

  3. Linda

    Sounds wonderful, definitely going to try the sandwiches too. What kind of pickle juice do you recommend … Sweet? Dill? Other? Thanks!

    Dill, but sweet would work too. ~Elise

  4. GM

    We just made this and its great! I used it as dip for baby carrots. The only changes I made were to use 1 t. ground ginger an extra t. of pickle juice since we had no horseradish. Awesome recipe!

  5. Katie @ Healthnut Foodie

    During the 14 months we spent as newlyweds living in New Orleans, we absolutely fell in love with remoulade sauces! Our favorite way to enjoy it is with buttered grilled artichokes! A-MAY-ZING. (Okay, I’m adding grilled artichokes to tonight’s menu…)

  6. Garland

    What Cajun or Creole seasoning do you recommend? Do you have a recipe for a mix I could make myself? Can’t wait to try this!

    My Louisiana friends often use Tony Chachere’s seasonings. If you can’t find a mix you can search online for several recipes. ~Elise

  7. Debora

    One of the ways we enjoy remoulade in Louisiana is a topping for fried green tomatoes. Oh,summer treats! Actually makes the heat and humidity bearable. Thanks Elise and Hank!

  8. Marsha

    I’m going to fry up some shrimp this week & give this remoulade a try. Have you tried adding a little bit of anchovy paste? I’ve been told that it gives an extra layer of flavor.

    I haven’t, but it sounds like a great idea! ~Elise

  9. stephanie

    This is great. I had a sauce like this once before with fried green tomatos and lost it. I have crab cakes which i have never tried before, but have been wanting to try. It is a very simple sauce and I had everything in my kitchen already!

  10. scott

    I looked up this sauce because a local restaurant advertised boudan balls with it. I am super excited about lunch now…

  11. Angelia

    This recipe is fantabulous! Made this with crab cakes and my husband says I outdid myself! Thanks for sharing it here! This got added to my recipe box! Good good good oh so good!

  12. Gary

    Made this for my homemade crab cakes this sauce was the perfect edition for the crab did not have any creole mustard so I made it myself with
    6 Tablespoons dijon mustard
    1 teaspoon worcestershire sauce
    and about 1 to 2 teaspoons hot sauce

    was great thanks for the recipe

  13. Liz

    One of our local burger joints also serves fried shrimp, so they keep remoulade sauce in the dining area. I now eat my french fries dipped in that instead of dipping them in ketchup. AMAZING!

I apologize for the inconvenience, but comments are closed. You can share your thoughts on our Facebook page ~ Elise.