This is an authentic New Orleans-style remoulade sauce that is super creamy and flavorful with just the right amount of kick! Use this sauce as a topping for po'boys and other sandwiches, or as a dip for fried oysters, french fries, or fried pickles!
If you have visited New Orleans and had seafood there, it was probably served with a creamy, tangy pinkish sauce on the side - that's remoulade sauce! This sauce pairs so well with seafood and fried foods and it's super easy to make at home. There are tons of variations of remoulade, and this recipe hits all the right notes.
The key to the best remoulade is the perfect balance of creaminess, freshness, and tanginess. Oh, and of course, the perfect touch of heat is a must! With just a few simple ingredients, most of which you probably already have in your kitchen, you can whip up a delicious remoulade ready for slathering or dipping.
And if you like creamy, spicy sauces, be sure to try our Mississippi Comeback Sauce!
Ingredients You Need to Make This Recipe
- Mayonnaise. Mayonnaise is the base for the remoulade sauce and is what gives the sauce its signature creaminess.
- Creole mustard. Creole mustard is a variation of whole-grain mustard widely available in the south with some additional spice and flavor added. Zatarain's Creole Mustard is my go-to! You can also use regular whole-grain mustard if you cannot find Creole mustard.
- Fresh lemon juice. Lemon adds some brightness and acidity to the sauce.
- Fresh parsley. Chopped fresh parsley adds freshness to the sauce.
- Hot sauce. A small amount of hot sauce, such as Louisiana Hot Sauce, adds subtle heat and some additional acidity.
- Worcestershire sauce. Worcestershire sauce adds depth and umami flavor that compliments the other flavors so well. I recommend Lea & Perrins Worcestershire Sauce!
- Prepared horseradish. Horseradish adds a delicious tang to the sauce and is a must-have ingredient if you ask me! Even if you do not care for horseradish (I'll admit I do not!), it adds something special to the sauce and completes the flavor profile. Be sure you are using prepared horseradish and not horseradish sauce, which has mayonnaise or sour cream added.
- Fresh garlic. Fresh minced garlic cloves add delicious flavor and freshness.
- Smoked paprika, garlic powder, onion powder, salt, and cayenne pepper. These spices add additional flavor to the remoulade and round out the ingredient list.
To make remoulade sauce, add all ingredients to a medium mixing bowl and whisk together until smooth and creamy.
Variations and Substitutions
There is no shortage of remoulade sauce recipe variations and they all feature different combinations of ingredients. Different remoulade sauce recipes feature some of the following ingredients:
- Pickle juice
- Pickle relish
- Green onions
- Dijon mustard
Make this remoulade sauce recipe all your own by combining the flavors that you like!
What Is Remoulade Sauce?
Remoulade sauce is a creamy condiment that originated in France sometime in the seventeenth century. It is now popular in countries across the globe and is a staple in Louisiana Creole cuisine.
The French version of remoulade sauce is prepared with mayonnaise, vinegar, mustard, shallots, finely chopped pickles, capers, and herbs such as chives and tarragon. The Louisiana Creole version of remoulade has paprika and hot sauce added, which give it a signature pink color and a more spicy flavor.
What to Serve With Remoulade Sauce
Remoulade sauce is a versatile condiment that can be used for spreading or dipping. In Louisiana, you will see remoulade served with many different seafood dishes. It also pairs well with so many other things. Try remoulade with some of the following:
- Po'boy sandwiches
- Fried oysters
- Fried shrimp
- Fried pickles
- Crab cakes
- French fries
- Smashed potatoes
- Southern hushpuppies
But don't stop with these suggestions. Get creative and use remoulade as a spread or dip for whatever you like!
Remoulade sauce can be stored in an airtight container in the refrigerator for up to a week. You can also freeze remoulade sauce for up to 3 months. However, it's so easy to whip up you can make a fresh batch whenever you like!
Recommended Tools For This Recipe
More Cajun-inspired Recipes You Will Love!
- Cajun Smothered Chicken
- Cajun Honey Butter Shrimp
- Loaded Creole Breakfast Skillet
- Cajun Dirty Rice with Smoked Sausage
- Creamy Cajun Mushroom Pasta
New Orleans Remoulade Sauce Recipe
- 1 cup mayonnaise
- 1 tablespoon Creole mustard or whole grain mustard
- 1 tablespoon prepared horseradish not horseradish sauce
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon fresh parsley finely chopped and packed
- 2 teaspoons hot sauce such as Louisiana hot sauce
- 2 teaspoons Worcestershire sauce
- 1 clove garlic minced
- ½ teaspoon smoked paprika or regular paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ - ¼ teaspoon cayennee pepper depending on spice preference
- Add all ingredients to a medium mixing bowl and whisk togeher until smooth and creamy.