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My Easy Remoulade Sauce recipe comes together in five minutes or less using simple ingredients! It's creamy and tangy with a spicy kick. Pair it with everything from crab legs and shrimp to pork, steak, and chicken!
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Remoulade Sauce Recipe
My family is obsessed with this amazing remoulade sauce and adds it to everything from shrimp to steak, and we're not the only ones! This has been one of my most popular sauce recipes for years.
I make this every Christmas with crab cakes! Everyone loves it.
C
I've been perfecting remoulade recipes for years, and let me tell you - once you master this sauce, you'll never look at sandwiches, seafood, or fried foods the same way again.
What makes my remoulade sauce recipe so delicious is the perfect blend of Louisiana flavors, from Creole mustard and seasoning to Louisiana hot sauce, plus a dill relish. It gives the sauce that perfect creamy and spicy flavor and a texture with a little bit of crunch that makes it so delicious for topping almost any recipe!
Get ready to elevate your cooking game with a sauce that's surprisingly simple to make but incredibly complex in flavor!
This was fantastic I used it with grilled fish sandwiches and I had used blackened seasoning on the fish. We loved it so much we dipped our fries as well. Will be using this again and again!
Shannon
Simple Remoulade Sauce Ingredients
- Mayonnaise: This forms the creamy base of the remoulade sauce. Use your favorite mayo.
- Creole Mustard: If you can't find Creole mustard, use spicy brown mustard instead.
- Lemon Juice: Use fresh lemon juice for best results.
- Louisiana Hot Sauce: Or any hot sauce you like best.
- Garlic: Freshly minced! A garlic press is great for this.
- Black Pepper: Freshly cracked black pepper is best.
- Dill Relish: Or sweet pickle relish.
- Ketchup: Use your favorite ketchup! This adds a great tomato tang to the sauce.
- Creole Seasoning: Or Cajun seasoning. I have a homemade Cajun seasoning recipe you can use if you don't have any on hand!
- Salt: I recommend kosher salt or sea salt flakes if adding salt, but this is optional.
Easy Remoulade Sauce Recipe Instructions
- Add mayo, creole mustard, lemon juice, Louisiana hot sauce, garlic, black pepper, dill relish, ketchup, Creole seasoning, and salt to a large mixing bowl. Whisk to combine.
- Transfer the sauce to an air-tight glass container and refrigerate for at least 24 hours before serving. This will give you the best texture and flavor for your remoulade sauce.
Expert Tips
- You can substitute Greek yogurt for the mayo if you prefer.
- If you want more of a kick to homemade remoulade sauce, add a teaspoon of prepared horseradish, fresh lemon juice, or additional mustard (spicy brown, Creole mustard, or Dijon). Play around with the flavors and see how you like them.
- Feel free to garnish with green onions or parsley.
- Also try my Mayo Mustard Sauce!
- It makes a fantastic potato salad when mixed with potatoes and hard-boiled eggs!
What is remoulade sauce?
Remoulade is a creamy and tangy sauce with origins in French cuisine, but it's most popular in the U.S. for its use in Cajun and Creole recipes! Most remoulade recipes, from classic French remoulade to Louisiana-style remoulade, use a mayonnaise base with a mix of herbs and pickles. French-style remoulade includes cornichon pickles, capers, and Dijon mustard, while Louisiana remoulade adds Cajun seasonings along with Creole mustard or horseradish.
FAQ
Both Louisiana-style Cajun remoulade sauce and Creole remoulade sauce are mildly spicy and tangy, with so much flavor! You might know this sauce best as a shrimp or crab cake sauce, but it was originally meant to be served with beef dishes, so it pairs with just about everything.
When stored in an air-tight container in the refrigerator, this homemade remoulade sauce recipe will last for up to 2 weeks.
I made this sauce to drizzle along with balsamic glaze over fried green tomatoes with sliced fresh mozzarella and diced cucumbers.. it was AMAZING Very delicious
Carmella on Pinterest
Remoulade Sauce Variations
- Spicy remoulade: Adding some extra Louisiana hot sauce can kick the spice levels up a notch. Give it 2 or 3 tablespoons and watch this spicy remoulade recipe come to life!
- Herbed remoulade: Make remoulade using fresh dill, parsley, and chives
- Smoky remoulade: Try making remoulade using chipotle peppers or smoked paprika
- Vegan remoulade: Replace mayo with plant-based mayonnaise
What to Serve with Remoulade Sauce
- It makes an excellent dressing for grilled chicken salad.
- You'll love dipping air fryer asparagus fries in it.
- Crab cakes! This is the best pairing.
- Use it as a sauce for fried green tomatoes.
- Grilled shrimp is a personal favorite of mine.
- It's a great dip for grilled or steamed crab legs. See my guide on How to Make Crab Legs.
- I love this recipe so much that I also use it as a dip for crackers and on Philly Pork Sandwiches! It's just that good.
Storing Remoulade Sauce
Store remoulade sauce in an airtight container, such as a jar with a lid, for up to 3-5 days. Because remoulade sauce contains mayonnaise, which can separate when frozen, I would advise against freezing it.
Troubleshooting Remoulade Sauce
- Too thick: If your sauce is too thick for your liking, add lemon juice or pickle juice 1 teaspoon at a time.
- Too thin: If your sauce is too thin, add more mayo or Greek yogurt.
- Too spicy: Add more mayo, mix in some honey or sugar, balance with extra lemon.
- Too salty: Add a bit of sugar to balance it out or incorporate further unsalted ingredients.
- Grainy: Your mayo may be on the older side. I would recommend using fresher mayo.
Easy Remoulade Sauce
Video
Equipment
- Spoon for mixing
- Air-tight sauce container for storing
Ingredients
- 1 cup mayonnaise
- 3 Tbsp. Creole Mustard - (or spicy brown)
- 1 Tbsp. lemon juice
- 1 Tbsp. Louisiana hot sauce
- ½ tsp. garlic - minced
- ½ tsp. black pepper - freshly cracked
- ¼ cup dill relish
- 3 Tbsp. ketchup
- 3 tsp. Creole seasoning
Instructions
- Add all ingredients to a large mixing bowl and stir to combine.
- Transfer sauce to an air-tight glass container and refrigerate for at least 24 hours before serving. Serve, and enjoy!
Trish says
Great recipe! My go-to for crab cakes!
Em Beitel says
Thanks so much, Trish! We're so glad you enjoyed it!
Linda Wells says
What is the Creole Seasoning? I have never found that name for a Cajun spice. Love Remoulade Sauce. Anxious to make this.
Em Beitel says
Hi Linda! Creole seasoning is very similar to Cajun seasoning, but uses slightly different ingredients. You can use either kind for this recipe, so I would say if you have Cajun seasoning on hand, you could use that if you prefer. Otherwise, you should be able to find Creole seasoning bottled just like Cajun seasoning. Thank you and enjoy!
Karen says
I need to majorly reduce this recipe (only one eating it), so I'm curious as to how much is included in each serving (1 Tbsp, 2 Tbsp, or ??) so that I can calculate how much of each ingredient I need to use.
Isabel Laessig says
Hi Karen! This makes a little over 1 and a half cups. You can use the serving size calculator to cut it down based on that if you'd like! It's in the recipe card with the serving size. Thank you and enjoy!
JMS says
This worked exactly as written, thanks! All LOVED and had to share your recipe.
Isabel Laessig says
I am so glad you enjoyed it! Happy cooking! ❤️
– Isabel | Sunday Supper Movement
JMS says
Excellent! Had to share recipe to a couple of guests.
Isabel Laessig says
Recipe sharing is wonderful. Thank you! Happy cooking! ❤️
– Isabel | Sunday Supper Movement
Laura says
Great recipe! Even my picky eaters loved it. It was the perfect addition to my husband’s birthday dinner with crab cakes and shrimp🧡 Now I went to dip everything in it 😆
Isabel Laessig says
Sounds like you put together an amazing meal for your husband!! Happy cooking! ❤️
– Isabel | Sunday Supper Movement
Olivia says
Love this recipe!!! It’s my go to for seafood recipes!!
Olivia says
This is my go to recipe for seafood!! Love it!
Isabel Laessig says
So simple and so delicious. I love how this recipe elevates each recipe it is served with. Thank you for the feedback, Olivia! Thanks for cooking with me! ❤️
– Isabel