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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Products We Love

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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41 Comments / Reviews

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Did you make it? Rate it!

  • Christine Sampson

    OMG I MADE this sauce and put it on Hamburgers as I was grilling them (sorta like ya do BBQ sauce) and then used the sauce on our buns as well and it was absolutely AMAZING. My husband swore they were the best burgers ever ( btw-iused hickory,mesquite and pecan chips to grill them with and the smoky flavor of the wood added the touch that pushed these burgers over the edge .

  • Cathy C.

    Wow, best seafood, chicken, burger, etc, etc. sauce ever!! My son and I loved it! I didn’t have creole spice so did not use that. I’ll be making this again and again for sure!!

    xxxxxyyyyy

  • Pitts

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

    xxxxxyyyyy

  • 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!

    xxxxxyyyyy

  • 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.

    xxxxxyyyyy

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