Remoulade Sauce

SauceCajunCreole

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

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

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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55 Comments / Reviews

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Did you make it? Rate it!

  1. Biscuit

    For a quick remoulade, this turned out quite well. We felt the mustard was a bit too dominant, so will reduce that some in the future. We also felt it was a bit too salty so I will probably use the “More Spice” version of Tony’s in the future to keep the flavor without as much salt.
    Because of a mis-read of the recipe, I used slightly more mayo than called for, and intentionally more horseradish, and used hot Thai chili pickle juice because that is what I had. Will make again!

    xxxxxyyyyy

  2. Amber

    Just wondering how long this could hold up in the refrigerator?

    Show Replies (1)
  3. Paula

    Wonderful! The pickle juice was unexpected, but the sauce yummy with crab cakes and salmon the next day. Definitely my go to.

    xxxxxyyyyy

  4. New to Cody

    I’ve made this a couple times and love it – great taste and I had all the ingredients in my pantry

    xxxxxyyyyy

  5. Dawna

    We live in the Pacific Northwest where I’m from, but my husband was born and raised in Louisiana and we both get “homesick” for down there. When we get there the once or twice a year we do, I pay attention to the foodie details so I can recreate them at home. I’ve made several remoulade sauces in the past and they have all been good in their own way, but I was looking for something quick so I could throw together a shrimp salad. This sauce was really great! As was mentioned in a reply to one of the reviews, a recipe is often a guide. I throw things together a lot so I made this with a couple of minor ch

    xxxxxyyyyy

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