Remoulade Sauce

If you don't have any pickle juice on hand, use a little lemon juice or vinegar.

  • Prep time: 10 minutes
  • Yield: Makes about 1 1/2 cups


  • 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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  • 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.


  • Jay

    I can’t believe nobody is talking about cutting the mayonnaise down. 1 1/4 cups Mayo is way more than you would need unless you were making it for a whole party or a huge family. People are talking about storing the remainder, but it would be unhealthy to eat all of this mayonnaise over the course of a month as well. The amount shown in the picture is only a fraction of what this recipe makes. I would suggest leaving out the whole quarter cup (or more) of Mayo but leaving everything else as is (with only minor tweaks to your own tastes). Don’t go overboard on the pickle juice. And I thought the raw garlic was a bit overpowering, so next time I would probably toast mine in its peel first to tame it a bit.

    • Jesse R. Hopkins

      I reduce mayo on a all recipes and substitute with Greek or whole yogurt.

      • Kathy

        If you’re using it as a dressing for PoBoys for a family meal, it would take this amount with no leftovers.

        • Lisa

          Agree. Don’t know how Jay gets “way more” than 1 1/2 cup when there is only 1 1/2 cup of solids plus spices and a tiny tad liquid.

  • SandiS

    Very good! I tried an amazing remoulade sauce years ago and forgot to keep the recipe.
    This is very close. It did not have a kick when I made the recipe as is, so I added a little Sriracha.
    I can’t wait to taste it again after the flavors have time to meld.
    Very good!

  • Zoe

    I’m from New Orleans. The recipe is 100% authentic. It is delicious. I use sweet pickle juice. Excellent!

  • Dovi adje bernard

    I tryed this cause is so so nice and so good, I like it very much.

  • Wally Raisanen

    Try it on shrimp and grits. Cook the grits in milk and add cream cheese. Dynamite!

  • Meir

    Can I really save in frig form a month or more?

    • Elise Bauer

      Personally I would use it up in a week.

    • Zoe

      It won’t last but hours in my house. Everybody eats it with shrimp!!! It’s delicious.

  • Elise

    Hi Victoria, well it is a remoulade sauce which is a pretty basic sauce, like the New Orleans version of Thousand Island dressing. Most remoulade recipes are probably very similar.

  • Shelton

    Try substituting minced green olives for the pickle juice, or in addition to.

  • Carol

    I used this recipe to accompany Crab Cakes because I had the ingredients already and I was in test kitchen mode. I added a bit to much pickle juice and had to adjust it. I added a tablespoon of Ketchup to soften the flavor and it came out well. Thanks.

  • Harriet

    Just made this for fried oysters. It was fabulous & easy to make!

  • Maia Miller

    Perfect version of an authentic remoulade but much easier. Authentic remoulade sauce calls for capers, cornichons, and various other flavorings. This is a recipe that you can do many variations with! So good!!

  • Brenda Wilde

    Love this recipe. I used Weber’s Smoked Horseradish Sauce instead of regular horseradish and it is SO good. Served with Salmon Burgers but will use leftover remoulade to dip sweet potatos fries. YUM.

  • Kate

    Outback Steakhouse’s Bloom sauce is a horseradish mayo, and yes, they do seem similar, but I don’t think that sauce has mustard in it.

  • Liz

    One of our local burger joints also serves fried shrimp, so they keep remoulade sauce in the dining area. I now eat my french fries dipped in that instead of dipping them in ketchup. AMAZING!

  • Gary

    Made this for my homemade crab cakes this sauce was the perfect edition for the crab did not have any creole mustard so I made it myself with
    6 Tablespoons dijon mustard
    1 teaspoon worcestershire sauce
    and about 1 to 2 teaspoons hot sauce

    was great thanks for the recipe

  • Angelia

    This recipe is fantabulous! Made this with crab cakes and my husband says I outdid myself! Thanks for sharing it here! This got added to my recipe box! Good good good oh so good!

  • GM

    We just made this and its great! I used it as dip for baby carrots. The only changes I made were to use 1 t. ground ginger an extra t. of pickle juice since we had no horseradish. Awesome recipe!


  • Greg Walker

    I saw this when you posted it over on Facebook earlier, and it totally got me fixed on a basketful of late night fries! I whipped up a batch of the Remoulade and fried a bushel of spuds, and had a great evening watching Ramsay!

    Great! ~Elise

  • Tiffany @ No Ordinary Homestead

    Tried this last night and it was delicious. Served it with slightly warm sliced roast beef, kohlrabi & cauliflower. I will definitely keep this sauce around for more things :)

  • Marsha

    I’m going to fry up some shrimp this week & give this remoulade a try. Have you tried adding a little bit of anchovy paste? I’ve been told that it gives an extra layer of flavor.

    I haven’t, but it sounds like a great idea! ~Elise

  • Natalie

    How long will this last in the fridge?

    Great question, I would say a week at least. ~Elise

    • carm

      at least a month, but always cover and refriferated

  • Debora

    One of the ways we enjoy remoulade in Louisiana is a topping for fried green tomatoes. Oh,summer treats! Actually makes the heat and humidity bearable. Thanks Elise and Hank!

  • Garland

    What Cajun or Creole seasoning do you recommend? Do you have a recipe for a mix I could make myself? Can’t wait to try this!

    My Louisiana friends often use Tony Chachere’s seasonings. If you can’t find a mix you can search online for several recipes. ~Elise

    • Frank Speyerer

      Tony Chachere’s Creole Seasoning
      The secret of good cooking is in the seasoning. After 30 years of cooking and blending. Tony has come up with this tried and tested mixture of spices, herbs and seasoning. These are so well blended that you use Tony’s All-Purpose Famous Creole Seasoning as you would salt. The quantity below is good for many delicious meals. Store in an airtight jar.
      Note: This recipe is from page 3 of Tony Chachere’s CAJUN COUNTRY COOKBOOK, Copyright 1972


      • 1 28 ounce box free flowing salt (Morton’s)
      • 1 1½ ounce box ground black pepper 

      • 1 2 ounce bottle ground red pepper 

      • 1 1 ounce bottle pure garlic powder 

      • 1 1 ounce bottle chili powder 

      • 1 1 ounce carton monosodium glutamate (Accent)


      1. Mix well and use like salt.
      2. When it’s salty enough, it’s seasoned to perfection.
      3. Use generously on everything.
      Note: If too peppery for children, add more salt to mixture, then season to taste.

      • Ron S.

        Well…. this recipe seems to be pretty “wide open” to me. Dill and sweet pickle juices are a world apart in taste. As far as “Cajun or Creole” seasonings go, why don’t you break down what they actually “are”? This recipe is very vague. The actual spices are where the deep flavors come from. This seems to be a total crap shoot. There are “many” Cajun and Creole seasonings out on the market with very dissimilar tastes. Maybe you could make a “recommendation”? Seems to be too many alternatives here for a “true recipe”. Thank you.

        • D C Gray

          Buy some Tony’s Chacherie seasoning, we use this religiously in LA, it’s in every grocery store here, don’t use Tabasco, we don’t cook with that. It’s salt, red pepper, black pepper, garlic salt, garlic powder, a little pinch of cayenne)

  • Katie @ Healthnut Foodie

    During the 14 months we spent as newlyweds living in New Orleans, we absolutely fell in love with remoulade sauces! Our favorite way to enjoy it is with buttered grilled artichokes! A-MAY-ZING. (Okay, I’m adding grilled artichokes to tonight’s menu…)

  • Linda

    Sounds wonderful, definitely going to try the sandwiches too. What kind of pickle juice do you recommend … Sweet? Dill? Other? Thanks!

    Dill, but sweet would work too. ~Elise