Remoulade Sauce is a Southern party favorite condiment because it is creamy, tangy, and spicy. It serves as a great salad dressing, the perfect dab on baked or fried goodies, or a dipping sauce for party appetizers! This remoulade recipe is super easy to make with the simplest ingredients, such as mayonnaise, mustard, and garlic, and made more delectable with some relish and Creole Seasoning. Indeed, the ultimate sauce of all time!
If hosting a holiday party or weekend game days is on your calendar sometime soon, this fancy Remoulade Sauce here is a must-have.
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 Sandwich and Chicken Sandwich. Oh yes!
What is Remoulade Sauce?
Remoulade actually has its roots in French cuisine. But it was later adopted by Americans, spiced it up a bit, and turned into an American household condiment, especially in the southern region of the US.
The French version of the sauce is mayo-based with mixtures of herbs, pickles, and anchovy, closely resembling a tartar sauce. On the other hand, the Southern version is far more seasoned than the French remoulade sauce.
While the Louisiana version has a few variations, most have the basic ingredients: mayo, celery, horseradish, and hard-boiled eggs.
Imma’s Super Easy Remoulade Sauce Recipe
My version of this sauce has fewer and simpler ingredients, yet it definitely hits the spot. It features relish, Worcestershire sauce, lemon juice, hot sauce, and finely chopped green onions. Plus, Creole mustard and Creole seasoning for an authentic Southern flavor.
It’s not that complicated at all, and you don’t even need to take out your blender or food processor. Just mix it manually until well-blended, and you’re good to go.
Remoulade Sauce Recipe Ingredients and Substitutes
Most of the recipe variations found online have a longer list of ingredients than what I use. And since I love y’all, I don’t want you to go all through the trouble – few and simple ingredients are all we need. 😉
- Mayonnaise – For best results, make sure to choose high-quality mayo. Or just make your own Mayonnaise from scratch. 😉 These Mayonnaise Substitutes may also come in handy.
- Garlic – I love using fresh minced garlic in making this Lousiana-style remoulade sauce because it’s more garlicky and savory than garlic powder. However, garlic powder will certainly do the trick if you want a smooth and velvety finish to your sauce.
- Lemon Juice – It adds a refreshing citrusy zing to our homemade remoulade. For quick substitutes, I suggest pickle juice or white wine vinegar. 😉
- Creole Mustard – I opted for Creole mustard to really capture the authentic flavor of remoulade dressing. But don’t worry because any mustard will work for this recipe.
- Hot Sauce – It gives the right amount of heat to tickle your taste buds. You can also use sriracha if you want to make it spicier.
- Relish – It complements the whole sauce by adding the perfect balance of sweetness and tartness of pickles. You can swap pickle relish with cornichons or chopped dill pickles.
- Green Onion – Aside from its garnishing purposes, green onions also add savory and mild oniony flavor to our dipping sauce.
- Worcestershire Sauce – It’s an all-purpose seasoning made with anchovies and soy sauce, making it great for sauces and meat marinades. This sauce holds a combination of bold and robust sweet, sour, and spicy flavors.
- Creole Seasoning – But, of course, our Southern remoulade sauce wouldn’t be complete without this seasoning. It’s a blend of herbs and spices such as paprika, cayenne, and thyme. Check out this Homemade Creole Seasoning recipe to make it from scratch.
- Salt – Don’t forget the salt! The taste won’t be the same without salt. It enhances any dish’s flavor, but it also balances it overall.
Recipe Variation
- Sweet and Spicy – Too spicy for you? A few sprinkles of sugar or a tablespoon of honey is all you need to enjoy our sauce with a bit of sweetness without leaving out the spiciness altogether.
- Savory – Fresh chives, tarragon, parsley, and dill are some of my favorite herb additions. A dash of Italian seasoning will definitely add exciting flavors, too.
- Vegan Style – With a few ingredients swapped, particularly vegan mayo, vegan yogurt, and vegan Worcestershire sauce, and we’re good to go. 😉
Tips and Tricks
- If you’re a fan of horseradish, you can always add about a teaspoon of it.
- You may substitute Creole mustard with any whole-grain mustard.
- You can always process all the ingredients in a food processor if you prefer a smoother consistency.
- Chill for a few hours or overnight before serving them up.
Serving and Storage Instructions
Trust me; this sauce is out-of-this-world always gets a thumbs up from my guests. Therefore, I highly suggest making a generous amount, so you can conveniently serve this up when the need arises. You’ll thank me later. 😉
- Store – You can store our remoulade sauce in a clean and dry sealed jar or any airtight container.
- Refrigerate – It will stay fresh in the fridge for up to two weeks. But if you’re using homemade mayonnaise, it’s best to use up this sauce within three days to be on the safe side since homemade mayo is made with fresh eggs and doesn’t have preservatives.
Note: I don’t recommend freezing Remoulade Sauce because of the mayo. It tends to separate once frozen and may become too watery and yucky after thawing.
FAQs
Our sauce is pretty versatile; you can use it as a dipping sauce or dressing. It goes well with fried or baked goodies like Baked Chicken Tenders and Salmon Croquettes, and even steamed veggies, such as carrots and broccoli.
It’s a creamy, spicy, and tangy sauce similar to tartar sauce. But this one is more savory and a little spicier because of the Creole Seasoning and hot sauce.
Aoili is essentially mayo with garlic. On the other hand, remoulade sauce uses mayonnaise as the base and is seasoned with more herbs and spices.
What to Serve with Remoulade Sauce
Make snacking more enjoyable when you serve these delicious baked and fried treats below with our luscious Remoulade Dressing.
More Sauce Recipes to Try
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How to Make Remoulade Sauce
Mix and Chill
- Mix Well – Gather all the ingredients in a medium bowl and mix until everything is fully incorporated. (Photos 1-2)
- Refrigerate – Store it in a sealed container and refrigerate.
Watch How To Make It
This blog post was first published in February 2018 and has been updated with an additional write-up, and a video.
Remoulade Sauce
Ingredients
- 1 cup (231 g) mayonnaise
- 1½ teaspoon (4.2 g) garlic, minced
- ½ tablespoon lemon juice
- 3 tablespoon (46.9 g) Creole mustard
- 1 teaspoon (5 g) hot sauce, adjust to taste
- 2 tablespoon (30 g) relish
- 1 green onion, finely chopped
- 1 teaspoon (5.73 g) Worcestershire sauce
- 1/2 teaspoon (1.5 g) Creole seasoning (optional)
- Salt, to taste
Instructions
- Gather all the ingredients in a medium bowl and mix until everything is fully incorporated.
- Store it in a sealed container and refrigerate.
Tips & Notes:
- If you’re a fan of horseradish, you can always add about a teaspoon of it.
- You may substitute Creole mustard with any whole-grain mustard.
- You can always process all the ingredients in a food processor if you prefer a smoother consistency.
- Chill for a few hours or overnight before serving them up.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used in the recipe.
Ashya says
Sooooooo good! Thank you for the great recipe! Another new favorite!
imma africanbites says
Awesome! So glad that you like it.
Devyn says
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?
ImmaculateBites says
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 .
Vicki Daniels says
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!
imma africanbites says
Yaaay! So happy you love this as much as I do. And you had me on that fried popcorn shrimp!
Charmaine says
Restaurants in Louisiana serve remoulade sauce.
Ann Marie E Kirsch says
Thinking about this tonight, but subbing cranberry mustard and Penzey’s Northwoods seasoning (used both in my crab cakes last night).
Suzane says
Is this the sauce restaurants use with fried crab cakes?
ImmaculateBites says
Not all restaurants, but most have their own variation.
J. R. Horner says
No, most of them use tartar sauce or cocktail sauce. (Maryland)
Yas says
I have a question is the relish sweet relish or dill relish?
ImmaculateBites says
It’s sweet relish.
Lisa says
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!
ImmaculateBites says
Hi Lisa! Thank you so much for the feedback. So happy it worked out well.
Cece says
Is there any substitute for Mayonnaise?? My husband won’t eat anything w/mayo.
imma africanbites says
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.
Heath says
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
AJ says
Looks lovely… but I thought Remoulade was made with celeriac …? No?
ImmaculateBites says
Thanks! It’s a mayo based sauce.
Tim says
I love your site and recipes! The recipe for remoulade says 1/2 lemon juice. 1/2 cup?
Thanks, Tim
ImmaculateBites says
It’s juice from 1/2 a lemon, about 1/3 cup – adjust to suit taste buds.