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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Consider serving with fried green tomatoes or artichokes.


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

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

90 Comments / Reviews

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Did you make it? Rate it!

  1. Peggy B.Thompson

    Yummy the flavors were great,we made it according to the recipes


  2. Daya

    Hey Elise! blessings! I need your help. I made the sauce as per instructions (I used Dijon Mustard, Fresh squeezed horseradish and 2 teaspoons of Cajun) however I believe the sauce already mixed tastes a bit salty and I dont know why. I am supposed to serve lunch in 4 hours. What can I do to fix it? or is it supposed to taste like that?


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  3. George Padgett

    Hello! Can I omit Horseradish? I dont have at home

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  4. George

    Seems delicious! I will use Dijon Mustard but 2 questions: Can I use normal Paprika? The regular one I have. And also, can I add artichokes to the mix? Make it crunchier I believe

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  5. Rachel

    I keep looking for scratch recipes for remoulade and keep ending up with recipes calling for creole seasoning and/or creole mustard. How about actual scratch recipes? Is there one out there?

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