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    Home » Recipes

    Cajun Remoulade Sauce Recipe

    Published: Dec 19, 2019 / Updated: Jul 27, 2021 / 41 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    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.

    Louisiana remoulade sauce in a bowl with a spoon

    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.

    spoonful of spicy remoulade sauce

    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.

    Cajun remoulade sauce in a bowl

    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

    remoulade sauce being stirred in a bowl

    Hope you'll love this easy remoulade sauce recipe! Questions? Any tips on how you make remoulade? Let me know in the comments below.

    Louisiana remoulade sauce in a bowl with a spoon

    Remoulade Sauce Recipe

    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.
    5 from 15 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Total Time 10 mins
    Course Condiment
    Cuisine Cajun American
    Servings 16 (makes about 1 cup)
    Calories 98 kcal
    Prevent your screen from going dark

    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.

    Nutrition

    Serving: 1tablespoonCalories: 98kcalCarbohydrates: 1gProtein: 1gFat: 11gSaturated Fat: 2gCholesterol: 6mgSodium: 118mgPotassium: 11mgFiber: 1gSugar: 1gVitamin A: 98IUVitamin C: 1mgCalcium: 2mgIron: 1mg
    Keyword Cajun remoulade, how to make remoulade sauce, remoulade sauce recipe
    Author Natasha Bull
    « Super Easy Cranberry Sauce
    Instant Pot Cabbage Soup »

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    1. Patty Jones says

      February 25, 2023 at 5:32 PM

      5 stars
      I added a tsp of tarragon and capers, great.

      Reply
      • Miranda @ Salt & Lavender says

        February 26, 2023 at 10:19 AM

        Sounds good to me! 🙂

        Reply
    2. Zandra Starlin says

      January 26, 2023 at 8:53 PM

      5 stars
      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.

      Reply
      • Natasha says

        January 27, 2023 at 10:13 AM

        I'm so happy to hear it was a hit!! 🙂

        Reply
    3. Julie says

      January 4, 2023 at 9:03 AM

      5 stars
      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!

      Reply
      • Natasha says

        January 4, 2023 at 9:09 PM

        Excellent!

        Reply
    4. Eric R says

      August 31, 2022 at 4:32 PM

      5 stars
      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.

      Reply
      • Natasha says

        August 31, 2022 at 6:21 PM

        I'm so glad you enjoyed it, Eric!

        Reply
    5. Beverly says

      August 12, 2022 at 6:27 PM

      5 stars
      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.

      Reply
      • Natasha says

        August 12, 2022 at 7:19 PM

        I'm so happy you enjoyed it!! 🙂 Thanks for your review!

        Reply
    6. Justin says

      December 25, 2021 at 5:12 PM

      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.

      Reply
    7. LuAnn says

      November 9, 2021 at 9:02 PM

      5 stars
      This is my go-to remoulade sauce recipe. I follow it except I add a tablespoon of capers. They add a bit more zing.

      Reply
      • Natasha says

        November 9, 2021 at 10:00 PM

        Wonderful!! So happy you like it, and I will have to try it with capers next time I make it.

        Reply
    8. Rusty says

      September 5, 2021 at 2:52 PM

      5 stars
      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

      Reply
      • Natasha says

        September 5, 2021 at 3:01 PM

        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. 🙂

        Reply
      • Linda Dixon says

        March 2, 2023 at 9:38 AM

        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!

        Reply
    9. Heather says

      July 31, 2021 at 1:11 PM

      5 stars
      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!

      Reply
      • Natasha says

        July 31, 2021 at 5:11 PM

        Fantastic!! I'm so pleased you enjoy it, Heather! 🙂

        Reply
    10. Rori says

      July 27, 2021 at 11:43 AM

      5 stars
      This is sooo good on the fried green tomatoes. My question is, how long does the sauce keep for if placed in fridge?

      Reply
      • Natasha says

        July 27, 2021 at 11:55 AM

        I'm so glad you enjoyed it!! I wouldn't keep it for any longer than a week.

        Reply
    11. Donna says

      May 2, 2021 at 6:15 PM

      5 stars
      Excellent, we enjoyed

      Reply
      • Natasha says

        May 2, 2021 at 6:22 PM

        I'm thrilled to hear that, Donna! Thanks for letting me know. 🙂

        Reply
    12. Amy B says

      November 28, 2020 at 11:08 AM

      5 stars
      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!

      Reply
      • Natasha says

        November 28, 2020 at 1:02 PM

        I'm so happy it worked out! Lol yup, no one likes to share recipes it seems!

        Reply
    13. Mary Stell says

      July 30, 2020 at 2:14 PM

      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!

      Reply
      • Natasha says

        July 30, 2020 at 2:23 PM

        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).

        Reply
        • Elaine says

          October 19, 2022 at 1:57 AM

          5 stars
          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.

          Reply
    14. Dai says

      July 20, 2020 at 9:33 AM

      Will this work without horseradish ?

      Reply
      • Natasha says

        July 20, 2020 at 9:44 AM

        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.

        Reply
    15. June says

      July 8, 2020 at 5:04 PM

      5 stars
      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 ❤️🦐

      Reply
      • Natasha says

        July 9, 2020 at 8:33 AM

        That makes me so happy! 🙂

        Reply
    16. Aimee Lee says

      June 12, 2020 at 8:55 AM

      5 stars
      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!

      Reply
      • Natasha says

        June 12, 2020 at 10:04 AM

        I'm so happy you liked it, Aimee!! I should give that a try, thanks for the suggestion!

        Reply
    17. Robin says

      May 9, 2020 at 10:14 AM

      Am making your recipe today for crab cakes and filet mothers day dinner. I love it, hoping my daughter will too. Thanks

      Reply
      • Natasha says

        May 9, 2020 at 12:21 PM

        Wonderful! I'm so glad you like it. I hope she does too. 🙂 Hope you have a great Mother's Day, Robin!

        Reply
    18. Barbara Forrest says

      May 1, 2020 at 4:38 PM

      I made this tonight and it was wonderful. Definitely will be making it again.

      Reply
      • Natasha says

        May 2, 2020 at 9:56 AM

        Yay!! So happy to hear that, Barbara. Thanks for leaving me a comment!

        Reply
    19. Nicole says

      February 15, 2020 at 1:55 PM

      5 stars
      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.

      Reply
      • Natasha says

        February 15, 2020 at 2:41 PM

        I'm so happy to hear that, Nicole! Thanks for letting me know! XO

        Reply
    20. Terry says

      December 19, 2019 at 2:37 PM

      Can plain yogurt be used in this recipe in lieu of mayo?

      Reply
      • Natasha says

        December 19, 2019 at 3:24 PM

        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!

        Reply

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