This Cajun remoulade sauce recipe is easy and packed with flavor! You can bring the taste of New Orleans home in about 10 minutes. It's great on everything from sandwiches to fried fish.
What is remoulade? Remoulade is a mayo-based sauce that was originally invented in France that's similar to tartar sauce. Louisiana (or Cajun) remoulade sauce is a bit different - it's got more kick, and it has more of a red hue to it. It's used cold as a dip or spread.
Remoulade sauce can be used on everything from po'boy sandwiches to crab cakes, other seafood (try shrimp salad, salmon, lobster, or fried fish/oysters), fried pickles, fried green tomatoes, and whatever else your heart desires. I really want to visit New Orleans one day... but in the meantime I get my fix at home.
Louisiana-style remoulade sauce ingredients:
- Mayo
- Creole or grainy mustard (I use Maille Old Style Mustard)
- Garlic
- Creamed horseradish
- Worcestershire sauce
- Lemon juice
- Cajun seasoning
- Smoked paprika
- Cayenne pepper
- Fresh parsley
I remember years ago (long before I had a food blog), I made shrimp po'boys for my mom, and she loved my homemade remoulade. Over the years (as one does), I've tweaked the recipe a little here and there.
I use Tony Chachere's Original Creole Seasoning in this recipe. This post is not sponsored, although I've worked with them before. I just love the stuff and use it often in my own day-to-day cooking.
How to make remoulade sauce (overview):
Combine mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley in a small bowl. That's it... refrigerate until you need it. Full recipe is below!
Recipe notes & tips:
- You can definitely make the mayonnaise for remoulade from scratch, but I find it easiest to just use store-bought mayo (Hellmann's is my favorite).
- If you use a Cajun seasoning that has salt in it (like Tony Chachere's), I recommend not adding any extra salt until you taste it. Otherwise, you will likely need to add a bit of extra salt to taste.
- I used Maille Old Style Mustard (wholegrain) because Creole mustard is difficult to find where I live.
- Homemade Remoulade sauce should last for up to a week in the fridge, but I prefer to use up homemade dressings within 5 days or so to ensure it still tastes nice and fresh (especially when using fresh herbs).
More Cajun-inspired recipes you may like:
- Cajun Sausage Pasta
- Creamy Cajun Chicken
- Easy Chicken Lazone
- Cajun Chicken Pasta
- Creamy Cajun Shrimp Pasta
- Creole Sausage Balls
- Cajun Pasta Salad
Hope you'll love this easy remoulade sauce recipe! Questions? Any tips on how you make remoulade? Let me know in the comments below.
Remoulade Sauce Recipe
Ingredients
- 1 cup mayo
- 2 tablespoons grainy or Creole mustard
- 1 clove garlic minced
- 1 tablespoon creamed horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Cajun seasoning (I used Tony Chachere's)
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper optional
- 1 tablespoon fresh parsley chopped
Instructions
- Combine the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley in a small bowl. Refrigerate until needed (I like to let the flavors sit for a while, but you can serve it immediately).
Notes
- If you use a Cajun seasoning that has salt in it (like Tony Chachere's), I recommend not adding any extra salt until you taste it.
- I used Maille Old Style Mustard (wholegrain) - Creole mustard is difficult to find where I live.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Lori says
This is a really nice, mildly spicy, but complex remoulade. I didn’t include the mustard, just couldn’t find it in my fridge, but I’m not missing it. I would make it again in a heartbeat.
Natasha says
I'm so glad you liked it!
Chicago Knitter says
I made ½ recipe since I was making crab cakes for two. Also added a couple of finely chopped cornishons.
Natasha says
I'm so happy you enjoyed it!
Patty Jones says
I added a tsp of tarragon and capers, great.
Miranda @ Salt & Lavender says
Sounds good to me! 🙂
Zandra Starlin says
Easy and delish. I didn't have any horseradish, so made it without. Added a little more of lemon and cayenne to make up for it, but was still perfect. Made this to go with alligator nuggets and just puppies. Everyone loved it.
Natasha says
I'm so happy to hear it was a hit!! 🙂
Julie says
Love this recipe! Every once in a while I'll add a tablespoon of ketchup to round out the flavor but it's pretty perfect as-is. The horseradish and cajun seasoning are key!
Natasha says
Excellent!
Eric R says
Truly easy and truly delicious! I didn't have horseradish sauce, so just went ahead without it...and it was fantastic. Looking forward to trying it with some horseradish sauce, too. If you want it hotter...just up the cayenne pepper amount...that'll do the trick.
Natasha says
I'm so glad you enjoyed it, Eric!
Beverly says
Great dipping sauce for my homemade crabcakes this evening. First time ever tasting Roumalade was i Baton Rouge a few years ago with Boudin Balls. Loved it! Glad i found your recipe.
Natasha says
I'm so happy you enjoyed it!! 🙂 Thanks for your review!
Justin says
A lot like mine, except I use straight horseradish, and Mayo separate. That way I can put more pop into it. I also use rough chopped capers with a little juice.
LuAnn says
This is my go-to remoulade sauce recipe. I follow it except I add a tablespoon of capers. They add a bit more zing.
Natasha says
Wonderful!! So happy you like it, and I will have to try it with capers next time I make it.
Rusty says
I'm definitely going to try this recipe. However, I do have a question. I like a remoulade with a good kick. All of the creamed horse radish we have around here has no kick whatsoever. Can you recommend a brand of horse radish that has that kick I'm looking for? Thanks
Natasha says
Hi Rusty! I can't recall what brand of horseradish I used for this recipe, unfortunately. I don't eat it a lot, and I usually just pick up whatever is at my local grocery store when I'm recipe testing. I'm in Canada, so sometimes the brands can vary, anyway, from country to country (I assume you're likely in USA?). With that said, I would look for a horseradish that's labeled as "extra hot". Amazon seems to have a few different choices, so that may be a good route to go? I hope you find one that's got some kick and that you enjoy this recipe. 🙂
Linda Dixon says
Living on the Gulf Coast of Texas, Horseradish is a must! I’ve tried many brands over the years. Without a doubt, Silver Springs Prepared Horseradish is the absolute BEST. Found in the refrigerated section of your grocery store. Only one with that “special kick” needed in sauces for seafood!
Heather says
This is our go-to sauce for serving with Maryland-style crab cakes. It would probably work well as a dipping sauce with steamed shrimp, too. It’s so good! Thank you for sharing this recipe!
Natasha says
Fantastic!! I'm so pleased you enjoy it, Heather! 🙂
Rori says
This is sooo good on the fried green tomatoes. My question is, how long does the sauce keep for if placed in fridge?
Natasha says
I'm so glad you enjoyed it!! I wouldn't keep it for any longer than a week.
Donna says
Excellent, we enjoyed
Natasha says
I'm thrilled to hear that, Donna! Thanks for letting me know. 🙂
Amy B says
Fantastic! I had something similar at a seafood place in Beaufort, SC, and asked for the recipe - ha-good luck that! Glad I found this one as it was divine. I didn't have any Cajun seasoning, just cayenne, and used it with fresh fried oysters. Winner!
Natasha says
I'm so happy it worked out! Lol yup, no one likes to share recipes it seems!
Mary Stell says
I'm definitely going to try this! And I love Tony's but actually prefer Slap Ya Mama. It just seems to be a little less salty...taste wise anyway. You should try it!
Natasha says
Let me know if you make it! 🙂 Never tried SYM... maybe one day. I don't think I've ever seen it in stores here (I live in Canada).
Elaine says
I ordered my SYM from Amazon, as I also live in Canada. Since the advent of Covid, our stores carry less and less of the things I’ve bought for years. No wonder Bezos is a multi-billionaire.
Dai says
Will this work without horseradish ?
Natasha says
Hi! I'm not really quite sure how to answer this. Horseradish has a pretty strong flavor, so it will of course taste different without it. I mean you could make it without, but then it won't be the same recipe. It'll probably still taste good because of the mustard and Worcestershire sauce, but I haven't ever made it without if you see what I mean haha. You may need to add more of those two ingredients to compensate.
June says
Perfect with boiled shrimp! I’ve made your recipe so many times I don’t have to look it up anymore. Know it by heart ❤️🦐
Natasha says
That makes me so happy! 🙂
Aimee Lee says
This was great! I've seen Cajun seasoning in many of your recipes and I would like to recommend that you try "Jack Millers" seasoning. It's made in Ville Plate Louisiana, my Mom's home town. You can get it on line. It's an AMAZING Cajun seasoning!
Natasha says
I'm so happy you liked it, Aimee!! I should give that a try, thanks for the suggestion!
Robin says
Am making your recipe today for crab cakes and filet mothers day dinner. I love it, hoping my daughter will too. Thanks
Natasha says
Wonderful! I'm so glad you like it. I hope she does too. 🙂 Hope you have a great Mother's Day, Robin!
Barbara Forrest says
I made this tonight and it was wonderful. Definitely will be making it again.
Natasha says
Yay!! So happy to hear that, Barbara. Thanks for leaving me a comment!
Nicole says
I had some people coming over today and I made it to pair with both chicken and porkchops. It was so good! I'm definitely making more tomorrow to pair with some turkey burgers and fries.
Natasha says
I'm so happy to hear that, Nicole! Thanks for letting me know! XO
Terry says
Can plain yogurt be used in this recipe in lieu of mayo?
Natasha says
It won’t be the same since it’s traditionally a mayo/aioli base. But if you’re trying to make something similar with fewer calories, you could definitely give it a try. Let me know how it goes!