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.



  • 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


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.

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Consider serving with fried green tomatoes or artichokes.


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

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Showing 4 of 29 Comments

  • angela

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

  • 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

  • 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…)

  • S.

    Nice! I love sauces and bet this would be good on a chicken sandwhich or with fries. Thank you!

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