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

62 Comments / Reviews

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Did you make it? Rate it!

  1. Mittykitty

    Fabulous mix of everything I love in sauces or dressings!!!


  2. Carrie

    Added a little Worcester Sauce and Capers.. FABULOUS!!!!


    Show Replies (1)
  3. stephanie

    Perfect recipe! My first time making remoulade, and this is exactly what I was looking for to slather on my shrimp po’boy. Super easy, and I had each ingredient on hand.


  4. Tom

    Excellent sauce, everyone liked it. I only used 2 heap TBS mustard and added 2 heap TBS catsup though. Also used 1 TBS zatarans creole seasoning. Will absolutely make again, goes well on lots of things besides the shrimp I originally made it for.

    Not understanding why some are saying only store for a week? Every ingredient the recipe calls for is good refrigerated for much,much longer ??


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  5. 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!


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