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.
I added a tsp of tarragon and capers, great.
Sounds good to me! 🙂
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.
I’m so happy to hear it was a hit!! 🙂
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!
Excellent!
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.
I’m so glad you enjoyed it, Eric!
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.
I’m so happy you enjoyed it!! 🙂 Thanks for your review!
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.
This is my go-to remoulade sauce recipe. I follow it except I add a tablespoon of capers. They add a bit more zing.
Wonderful!! So happy you like it, and I will have to try it with capers next time I make it.
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
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. 🙂
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!
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!
Fantastic!! I’m so pleased you enjoy it, Heather! 🙂
This is sooo good on the fried green tomatoes. My question is, how long does the sauce keep for if placed in fridge?
I’m so glad you enjoyed it!! I wouldn’t keep it for any longer than a week.