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My easy Remoulade Sauce Recipe is for more than just seafood! Kick up the flavors of your favorite beef, chicken, fish recipes, and more using this spicy, classic Cajun remoulade sauce.
It’s creamy, tangy, and uses simple ingredients, so you can whip it up in 5 minutes or less to take any dish from good to show-stopping.
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Best Remoulade Recipe
My family is obsessed with this amazing remoulade sauce and adds it to everything from shrimp to steak! Our readers have become as obsessed as we have!
What makes this remoulade sauce recipe so special is the perfect blend of Louisiana flavors, from Creole mustard and seasoning to Louisiana hot sauce.
What really takes this easy sauce recipe over the top is the use of dill relish. It gives the sauce that perfect texture with a little bit of crunch that makes it so delicious for topping almost any recipe.
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 on Pinterest
Easy Remoulade Sauce Ingredients
- mayonnaise
- Creole Mustard (or spicy brown)
- lemon juice
- Louisiana hot sauce
- garlic minced
- black pepper freshly cracked
- dill relish
- ketchup
- Creole seasoning
How to Make Remoulade
- 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! It’s so easy!
Remoulade Sauce Recipe FAQs
It is a French condiment, but we know it best for its use in Cajun and Creole recipes out of Louisiana!
But Cajun and Creole remoulade work for so much more than just shrimp PO boy sauce. This mildly spicy, creamy sauce recipe pairs with everything from seafood and fish to chicken, pork, and beef – even prime rib!
We love it on everything! It’s such a hit in my house, I keep a jar of it in the fridge as much as possible.
It’s a mildly spicy, tangy sauce with so much flavor. You might know it best as a shrimp or crab cake sauce, but it was actually originally meant to be served with beef dishes.
I make it using mayonnaise and Creole mustard base, mixed with hot sauce, lemon juice, dill relish, ketchup, and a blend of seasonings that really makes the flavor pop.
Stored in an air-tight container in the refrigerator, this sauce will last for up to 2 weeks.
How to Make Remoulade Sauce Spicy
You can kick the spice levels up a notch by adding some extra Louisiana hot sauce. Give it 2 or 3 tablespoons and watch this spicy remoulade recipe come to life!
What is Remoulade Sauce used for?
- crab cakes
- sauce for fried green tomatoes
- Air Fryer Chicken Nuggets
- Pasta Chips Recipe
- Grilled grilled shrimp
- Amazing on prime rib – make prime rib sandwiches!
- Such a great dip for grilled crab legs or steamed crab legs
- I love this recipe so much, I also use it as a dip for crackers!
Leftovers with Remoulade Sauce
I love this sauce for leftovers, too. You can take grilled pork and beef leftovers to a whole new level with it!
- Philly Pork Sandwiches
- Pot Roast Sandwiches
- Shrimp Remoulade when you have leftover shrimp or cocktail shrimp
- Use a dipping sauce for Air Fryer French Fries
Have leftover eggs? You can chop them up and mix them with this New Orleans style remoulade and you will have the most amazing egg salad. It is so tasty!
Turkey Sandwich with Remoulade Sauce
I look forward to a good leftover Thanksgiving Turkey sandwich every year! It is truly the highlight of my holiday, the leftovers! Remoulade sauce is always a must on this monumental sandwich no matter how I prepare my turkey!
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📋 Recipe
Amazing Remoulade Sauce Recipe
Equipment
- Bowl and spoon to mix with
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!