Remoulade Sauce


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

  • 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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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.

More from Elise

Consider serving with fried green tomatoes or artichokes.


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Remoulade Sauce

38 Comments / Reviews

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Did you make it? Rate it!

  • Pitts

    Made this with horseradish mustard. Killed two birds with one stone, and used garlic powder. My wife even likes it!


  • Jan

    This is an amazing sauce. It works well on Salmon burgers. The restaurant my husband works at makes their own pickles and they’re a little spicy, so using a little of this pickle juice adds just the right amount of kick!


  • KitchnOgre

    Made it with jalapeno juice and smoked paprika, left out the cajun seasoning (didn’t have any). Works great with fish’n’chips. And without.


  • 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 its peel 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!

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