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.


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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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50 Comments / Reviews

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Did you make it? Rate it!

  • 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


  • tyto alba

    This is the best remoulade I’ve ever tasted. Not a huge pickle fan, but I must admit that small amount of pickle juice really made it. Only tweak was I didn’t have Creole mustard so substituted Dijon with a little Worcestershire (what did we ever do before Google?).

    Made this originally for shrimp po’ boys but the leftover was great on burgers.

    Thanks for my go-to remoulade, I’ll make this again and again.


  • Jason

    Do not use that much mustard. Half of what the recipe calls is better.

  • Anne Davies

    Served this with breaded and fried catfish, fantastic!!! Thank you so much for this recipe


  • Christina

    We really liked this! I did have to make a few changes just due to what I had on hand, but what I came out with was really great!


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