Remoulade Sauce

This creamy Remoulade Sauce is packed with tangy, spicy flavor and made for all your Louisiana-inspired favorites. Use it as a dipping sauce for fries or as the perfect topping for crab cakes and po boys.

Want to try more New Orleans-inspired recipes? Check out my Seafood Jambalaya and New Orleans BBQ Shrimp.

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Jump to:

• New Orleans Remoulade Sauce
• What is Remoulade Sauce?
• What Ingredients do I Need?
• How to Make Remoulade Sauce
• What to Serve with Remoulade Sauce
• Storage
• Recipe Tips
• FAQ's
• I hope you enjoy preparing this Remoulade Sauce Recipe!
• Remoulade Sauce Recipe

New Orleans Remoulade Sauce

I love how this homemade remoulade sauce comes together in minutes but brings such a punch of flavor. It’s creamy, savory, a little briny, and made for Cajun and Creole cuisine.

I slather it on sandwiches, dip my fries in it, and keep a jar in the fridge because you can serve it with anything. Whether you're dressing up crab cakes or just need something bold on the side, this sauce does the job!

What is Remoulade Sauce?

Remoulade sauce is a mayonnaise-based condiment that originated in French cuisine and was later adapted in Louisiana. The Louisiana version is bold, zesty, and often used with seafood like crab cakes, shrimp, or fried fish. It’s creamy, flavorful, and a staple in Cajun and Creole cooking.

What Ingredients do I Need?

Everyone makes their remoulade sauce a little different, and this is my version—simple, bold, and full of flavor. I like to balance creamy, spicy, tangy, and savory elements so every bite hits just right. Each ingredient brings something to the table, and once you taste it all together, you’ll see why I always keep a batch ready in the fridge.

Ingredients for Remoulade Sauce

1. Mayonnaise. This is the base of the sauce and gives it that creamy, rich texture. I always use a good-quality mayo because it really sets the tone for the rest of the flavors.
2. Dijon Mustard. It adds just the right amount of tang and sharpness. I like how it cuts through the richness of the mayo without overpowering the other ingredients.
3. Horseradish. This gives the sauce a bold kick and a little heat. It’s what takes the flavor up a notch and keeps things interesting.
4. Cajun Seasoning. I use this to bring in the warmth and depth you expect from Louisiana-inspired recipes. It ties everything together with a savory, slightly smoky edge.
5. Hot Sauce. Just a few dashes add heat and balance out the richness. I usually taste and adjust depending on how spicy I want it that day.
6. Worcestershire Sauce. This adds that briny, umami layer that rounds out the sauce. It’s subtle but makes a big difference in the overall depth of flavor.

How to Make Remoulade Sauce

Start by adding all of your ingredients to a small mixing bowl. You’ll need mayonnaise, Dijon mustard, horseradish, Cajun seasoning, hot sauce, and Worcestershire sauce. Measure them out and add everything in at once to keep things easy.

Use a spoon or small whisk to mix the sauce until it’s smooth and fully combined. Make sure there are no streaks left—just a creamy, even texture. This only takes a minute or two.

Give it a quick taste and adjust as needed. You can add more hot sauce for extra heat or a little more horseradish for a stronger kick. Once you’re happy with the flavor, the sauce is ready to use or store.

You can serve it right away or cover and refrigerate it for up to 5 days. The flavors get even better after a little time in the fridge, so it’s great to make ahead.

What to Serve with Remoulade Sauce

• Air Fryer Crab Cakes. Remoulade sauce for crab cakes is a classic pairing. The creamy, tangy flavor cuts through the richness and brings everything together.
• Shrimp Po Boys. Slather it on toasted French bread with crispy shrimp, lettuce, and tomato for a bold Louisiana-style sandwich.
• Fries. Skip the ketchup and use this sauce as a dip. It adds way more flavor and a spicy little kick.
• Crab Balls. These bite-sized snacks are even better with a side of remoulade. It's the perfect combo of creamy and briny to match the crab.
• Seafood or Salmon Cheesesteak. Swap out the usual condiments and use this instead. It adds a punch of flavor that works with buttery seafood.
• Tuna Burger. Remoulade adds moisture and zing to tuna patties. A little on top turns a simple burger into something special.
• Tacos. Drizzle it over fish or shrimp tacos for a creamy contrast.

Storage

Store the remoulade sauce in an airtight container or jar and keep it in the refrigerator. It will stay fresh for up to 5 days. Give it a quick stir before using, especially if it's been sitting for a while.

Recipe Tips

• Use good-quality mayonnaise. Since mayo is the base, it sets the tone for the whole sauce. A rich, creamy mayo makes a noticeable difference.
• Adjust the heat to your taste. Start with a smaller amount of hot sauce and horseradish, then add more if you like it spicier.
• Let it chill before serving. Even 15–30 minutes in the fridge helps the flavors come together. It tastes even better after resting.
• Don’t skip the Worcestershire sauce. It may seem like a small amount, but it adds a deep, briny layer that balances the sauce.
• Whisk until completely smooth. You want everything fully combined so each bite has the same punch of flavor.

FAQ's

Can I make this sauce ahead of time?

Yes, remoulade sauce actually tastes better when it has time to sit. You can make it a day in advance and store it in the fridge to let the flavors fully develop.

What kind of hot sauce should I use?

Any vinegar-based hot sauce works well, like Tabasco or Crystal. Choose one that matches your preferred heat level and flavour.

Is there a substitute for horseradish?

If you don’t have horseradish, you can leave it out or add a bit of extra Dijon mustard for tang. Just note that the sauce will have less of that sharp kick.

I hope you enjoy preparing this Remoulade Sauce Recipe!

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