Remoulade Sauce
The creamy, tangy, spicy Southern awesome sauce called remoulade is a favorite dip and salad dressing base. A dab on baked and fried goodies, and a dipping sauce for party appetizers takes them to the next level! Even better, it uses the simplest ingredients.
This tasty condiment with mayonnaise, mustard, and garlic is even more delectable after Immafying it with my homemade Creole seasoning. So if you’ve been looking for a holiday party or weekend game day sauce to go with your appetizers, this is it!
What Makes Remoulade Incredible
Let’s just say it’s mayonnaise on steroids that goes especially well with fish and seafood. Remoulade has its roots in French cuisine. However, French-African Creole influence spiced up a bit and turned into a pantry staple in the South, but especially in Louisiana.
In addition to the French ingredients, mustard, capers, relish, herbs, and anchovies, the Cajun version adds Creole mustard with horseradish, ketchup or hot sauce, and paprika.
How to Make Remoulade
- Mix all the ingredients in a medium bowl until everything is fully incorporated. (Photos 1-2)
- Refrigerate it in a sealed container until you’re ready to party.
Recipe Notes and Tips
- Fresh chives, tarragon, parsley, and dill are some of my favorite herb additions.
- If you’re a fan of horseradish, you can always add an extra teaspoon.
- Chill your remoulade before serving so it has time to thicken.
Making Ahead and Storage Instructions
This sauce is out-of-this-world and gets a thumbs-up from everyone. Therefore, doubling the recipe makes it a convenient condiment to have on hand when the need arises. You’ll thank me later.
Store it in a glass jar with an airtight lid in the fridge. It should stay fresh for two weeks.
Note: Freezing remoulade breaks down the emulsion and separates the mayo for a curdled sauce.
Ways to Use Remoulade Sauce
It’s the ultimate sauce or dip for fried veggie treats such as fried pickles and fried okra, as well as meaty goodies like Southern fried catfish and baked crispy chicken wings.
You can even drizzle it on a salad or slather it on sandwiches like Shrimp Po’ Boy and chicken sandwiches.
More Drool-Worthy Sauce Recipes to Try
- Homemade Tartar Sauce
- Tzatziki Sauce
- Chimichurri Sauce
- Homemade Buffalo Sauce
- Caribbean Pepper Sauce
Watch How to Make It
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This blog post was first published in February 2018 and has been updated with additional tips, new photos, and a video.
Remoulade Sauce
Ingredients
- 1 cup (224g) mayonnaise
- 1½ teaspoons (7-8g) minced garlic
- ½ tablespoon (7-8g) lemon juice
- 3 tablespoon (50g) Creole mustard
- 1 teaspoon (5g) hot sauce (adjust to taste)
- 2 tablespoon (30g) relish
- 1 green onion, finely chopped
- 1 teaspoon (5g) Worcestershire sauce
- ½ teaspoon (2g) Creole seasoning (optional)
- salt to taste
Instructions
- Mix all the ingredients in a medium bowl until completely combined.
- Chill for 30 minutes to an hour so the flavors can blend. Use right away or store it in a sealed jar in the refrigerator.
Tips & Notes:
- If you’re a fan of horseradish, add about a teaspoon for extra flavor.
- Any whole-grain mustard will work if you don’t have Creole mustard.
- Blitz it in a food processor if you prefer a smoother consistency.
- Chill for a few hours or overnight before serving for better flavor.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.
Sooooooo good! Thank you for the great recipe! Another new favorite!
Awesome! So glad that you like it.
Planning to make these with your salmon croquettes. What brand of mayonnaise and hot sauce do you prefer for this? Also do you use dill relish or sweet relish?
Hello, Any brand of mayonnaise and hot sauce would work out well here . For this recipe I used Kraft for the mayonnaise , Louisiana brand hot sauce and Sweet relish .
Quick and easy recipe. I have made Remoulade Sauce from a much more complicated recipe and this was just as good! I use it as salad dressing over a bed of lettuce with fried popcorn shrimp. My husband could not quit raving about how good it was!
Yaaay! So happy you love this as much as I do. And you had me on that fried popcorn shrimp!
Restaurants in Louisiana serve remoulade sauce.
Thinking about this tonight, but subbing cranberry mustard and Penzey’s Northwoods seasoning (used both in my crab cakes last night).
Is this the sauce restaurants use with fried crab cakes?
Not all restaurants, but most have their own variation.
No, most of them use tartar sauce or cocktail sauce. (Maryland)
I have a question is the relish sweet relish or dill relish?
It’s sweet relish.
I made the remoulade sauce with the baked wings for the Superbowl. They were a hit! The wings came out perfect with a good spice flavor and the tangy sauce …Yum! Can’t wait to use that sauce with shrimp and your other recipes!
Thank you!
Hi Lisa! Thank you so much for the feedback. So happy it worked out well.
Is there any substitute for Mayonnaise?? My husband won’t eat anything w/mayo.
Hi. I haven’t tried replacing mayo for anything for this recipe. However, I’ve seen some Remoulade recipes online using Greek yogurt instead of mayo. Would love to know how that would turn out for you.
You could make your own mayo and see if he’ll take that! Tell him it’s just an emulsion of egg and oil 😉 I just made my own mayo for the first time recently and it’s super easy
Looks lovely… but I thought Remoulade was made with celeriac …? No?
Thanks! It’s a mayo based sauce sometimes used to dress a salad made with celeriac.
I love your site and recipes! The recipe for remoulade says 1/2 lemon juice. 1/2 cup?
Thanks, Tim
It’s juice from 1/2 a lemon, about 1/3 cup – adjust to suit taste buds.