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.

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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.

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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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

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

97 Comments / Reviews

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Did you make it? Rate it!

  1. M Raj

    As with every other Simply Recipes recipe I’ve tried, this remoulade recipe is perfect; it cannot be improved!

    Thank you, Elise, for all the work you’ve put into this resource over the years. I’ve been coming here almost since the beginning. Simply Recipes is my go-to Internet recipe source because you are one of the few people whose judgement in the kitchen I completely trust. If it’s on here, I know it’s going to be just right.

    xxxxxyyyyy

    Show Replies (1)
  2. JS

    Winner winner sauce dipper! Made Shrimp po boys and this was great. Accidentally fried too many shrimps, was great as dipping sauce for the extra fried shrimp. Didn’t have Creole mustard, used Dijon instead. I am going to make this the next time I do crab cakes.

    xxxxxyyyyy

  3. Kelly

    Excellent. Perfect with fried green tomatoes

    xxxxxyyyyy

  4. Maverick

    Made the sauce per the recipe, and although very good, it needed something. A little experimenting and found that 2 table spoons of brown sugar set the sauce off… Perfect!… Consider the addition of a little brown sugar. It really m makes the sauce.

    xxxxxyyyyy

  5. Rebecca

    *5 Stars says it all

    xxxxxyyyyy

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