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

  • Kat

    Going to try today with cocktail crab claws. Bet it works great!!!

  • Victoria

    This recipe looks like a cross between Bobby Flays recipe and Sunny Andersons. Funny, eh?

  • Shelton

    Try substituting minced green olives for the pickle juice, or in addition to.

  • Carol

    I used this recipe to accompany Crab Cakes because I had the ingredients already and I was in test kitchen mode. I added a bit to much pickle juice and had to adjust it. I added a tablespoon of Ketchup to soften the flavor and it came out well. Thanks.

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