This post may contain affiliate links. Please read our disclosure policy.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Excellent, we enjoyed
I’m thrilled to hear that, Donna! Thanks for letting me know. 🙂
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!
I’m so happy it worked out! Lol yup, no one likes to share recipes it seems!
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!
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).
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.
Will this work without horseradish ?
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.
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 ❤️🦐
That makes me so happy! 🙂
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!
I’m so happy you liked it, Aimee!! I should give that a try, thanks for the suggestion!
Am making your recipe today for crab cakes and filet mothers day dinner. I love it, hoping my daughter will too. Thanks
Wonderful! I’m so glad you like it. I hope she does too. 🙂 Hope you have a great Mother’s Day, Robin!
I made this tonight and it was wonderful. Definitely will be making it again.
Yay!! So happy to hear that, Barbara. Thanks for leaving me a comment!
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.
I’m so happy to hear that, Nicole! Thanks for letting me know! XO
Can plain yogurt be used in this recipe in lieu of mayo?
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!