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Our 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 10 minutes or less to take any dish from good to show-stopping.
Our Galbi Jjim recipe is complete with a mouth-watering, sweet-and-spicy chili garlic sauce. Every tender, juicy bite is packed with flavor!
These boneless beef short ribs cook low and slow for meat so tender, you can shred it with a fork. They’re full of intense beef flavor, and the sauce forms a sticky glaze. The best way I can describe this dish is ‘meat candy’. It’s that delicious.
And, they’re the perfect cold weather recipe. Serve them during Fall and Winter – they’re the best “stick to your ribs” dish! There is nothing better than the smell of beef short ribs braising in the oven when it’s cold outside!
What is remoulade sauce?
Remoulade dressing is a French condiment, but we know it best for its use in Cajun and Creole recipes out of Louisiana!
If you have ever had a Louisiana shrimp po boy sandwich, then you’ve most likely already tried remoulade sauce. If you haven’t… now’s the time!
But Cajun and Creole remoulade work for so much more than as just shrimp po boy sauce. This mildly spicy, creamy sauce recipe pairs with everything from seafood and fish to chicken 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.
Our remoulade sauce recipe is a 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 Cajun remoulade saved the day. I whipped it up in 10 minutes and paired it with slices of prime rib, and no one noticed it was a little overcooked.
It made the whole meal so juicy and delicious and everyone enjoyed trying something a little different for the holidays. Now, this easy remoulade sauce is my secret weapon for fixing so many dishes.
What does remoulade taste like?
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.
We make ours using a 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.
🌶 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 goes with remoulade sauce?
What doesn’t go with homemade remoulade sauce? It pairs with so many different kinds of dishes, I guarantee you’ll be surprised!
Try it as a…
- remoulade sauce for crab cakes
- sauce for fried green tomatoes
- Outback Steakhouse shrimp on the barbie sauce
- sauce for prime rib – make prime rib sandwiches!
- sauce for grilled crab legs or steamed crab legs
We love this sauce for leftovers, too. You can take pork and beef leftovers to a whole new level with it!
Our favorites to make are Philly Pork Sandwiches and Pot Roast Sandwiches. The flavor of remoulade sauce with leftover pork and beef pot roast is out of this world delicious!
How long does remoulade sauce last?
Stored in an air-tight container in the refrigerator, this sauce will last for up to 2 weeks.
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Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
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
Remoulade Sauce Recipe
- 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
- 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!