Remoulade Sauce

Louisiana-style remoulade, great sauce for po boy sandwiches and crab cakes, or a dip for artichokes or fried green tomatoes!

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Photography Credit: Elise Bauer

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

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  • 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.

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Consider serving with fried green tomatoes or artichokes.

Links:

Celery Root Remoulade Salad here on Simply Recipes

Crab Cakes with Vanilla Remoulade - from Leite's Culinaria

Pan Seared Salmon with Avocado Remoulade here on Simply Recipes

Shrimp Po Boy here on Simply Recipes

Remoulade Sauce

Showing 4 of 31 Comments

  • Jay

    I can’t believe nobody is talking about cutting the mayonnaise down. 1 1/4 cups Mayo is way more than you would need unless you were making it for a whole party or a huge family. People are talking about storing the remainder, but it would be unhealthy to eat all of this mayonnaise over the course of a month as well. The amount shown in the picture is only a fraction of what this recipe makes. I would suggest leaving out the whole quarter cup (or more) of Mayo but leaving everything else as is (with only minor tweaks to your own tastes). Don’t go overboard on the pickle juice. And I thought the raw garlic was a bit overpowering, so next time I would probably toast mine in the shell first to tame it a bit.

  • SandiS

    Very good! I tried an amazing remoulade sauce years ago and forgot to keep the recipe.
    This is very close. It did not have a kick when I made the recipe as is, so I added a little Sriracha.
    I can’t wait to taste it again after the flavors have time to meld.
    Very good!

  • Zoe

    I’m from New Orleans. The recipe is 100% authentic. It is delicious. I use sweet pickle juice. Excellent!

  • Dovi adje bernard

    I tryed this cause is so so nice and so good, I like it very much.

  • Wally Raisanen

    Try it on shrimp and grits. Cook the grits in milk and add cream cheese. Dynamite!

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