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

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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Comments

  • Mittykitty

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

    xxxxxyyyyy

  • Carrie

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

    xxxxxyyyyy

  • 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.

    xxxxxyyyyy

  • 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 Will absolutely make again, goes well on lots of things besides the shrimp I originally made it for.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 ??

    xxxxxyyyyy

    • Summer Miller

      Hi, Tom! I’m so glad you liked the sauce and found many ways to use it! It’s one of my favorites as well!

    • Rick

      I suspect it’s because once you scoop this and that ingredient out, mix it up, expose it to whatever is in the air that day, etc., there’s a potential for contamination. Also, there’s no telling how fresh the actual ingredients you used may be. And there’s not enough salt, sugar, or acid in it to keep it relatively preserved.

      If you kept it longer than a week, would it still be ok? Maybe, and I may not throw it out on day 7 if I’m going to have some on my crab cakes on day 8. I just wouldn’t make it in quantities that I don’t expect to consume in a few days. If I want more later, I can just whip up a fresh batch without too much trouble.

  • 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!

    xxxxxyyyyy

  • Amber

    Just wondering how long this could hold up in the refrigerator?

  • Paula

    Wonderful! The pickle juice was unexpected, but the sauce yummy with crab cakes and salmon the next day. Definitely my go to.

    xxxxxyyyyy

  • New to Cody

    I’ve made this a couple times and love it – great taste and I had all the ingredients in my pantry

    xxxxxyyyyy

  • 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

    xxxxxyyyyy

  • 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.

    xxxxxyyyyy

  • 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

    xxxxxyyyyy

  • 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!

    xxxxxyyyyy

  • H. Ron

    Quick and easy to make, and everyone loves it.

    xxxxxyyyyy

  • [email protected]

    This is AMAZING!Really set off my green fried tomatoes!!! I think it was the horseradish.

  • Helen

    We are from New Orleans and this just ticked away all the boxes!

  • Kendra

    This sauce has amazing flavor. Delicious as a spread for sandwiches and burgers as well. This sauce can be addicting, so beware! :-)

    xxxxxyyyyy

  • 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

  • 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.

    • Alvin

      Try making your own mayo if you don’t like the stuff from the store. Mayo made with good healthy fats and oils can be a part of a low carb lifestyle. I use the immersion blender method and my mayo is done in less than a minute. Homemade mayonnaise is truly yummy. Especially my balsamic vinegar version.

    • Diana

      Hey Jay – If you don’t like that much mayo or pickle juice in your remoulade, then you should cut it back. If you don’t like raw garlic, again…use granulated or toast yours in the peel like you did. Recipes are a guide. You can add more if you like more, and use less or delete altogether if you don’t like something. Me & my husband loved this on shrimp skewers and scallops wrapped in prosciutto when we had a seafood night. There is some leftover, but we’ll be sure to finish that up in just a couple days with a fish fry.

  • 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 Bauer

    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!

    xxxxxyyyyy

  • 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
      ________________________________________

      Ingredients:

      • 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)
      ________________________________________

      Method:

      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