This authentic New Orleans–style remoulade sauce is creamy, tangy, and perfectly spiced. Use it as a sandwich spread for po’boys, a dip for fried oysters, fries, or pickles, or as a sauce for crab cakes and shrimp.
If you’ve enjoyed seafood in New Orleans, you likely tasted this creamy, slightly pink remoulade on the side. It complements fried foods and seafood especially well, and it’s easy to prepare at home. Many regional variations exist, but this version balances creaminess, brightness, and a touch of heat for an unmistakable Creole flavor.
Ingredients You Need to Make This Recipe
- Mayonnaise – the creamy base that gives the sauce its body.
- Creole mustard – a spicy whole-grain mustard common in the South; whole-grain or Dijon will also work.
- Fresh lemon juice – brightens and balances the richness.
- Fresh parsley – finely chopped for a fresh herbal note.
- Hot sauce – a few dashes add heat and tang.
- Worcestershire sauce – brings savory depth and umami.
- Prepared horseradish – adds a sharp tang; use prepared horseradish rather than horseradish sauce.
- Fresh garlic – minced for fresh savory flavor.
- Smoked paprika, garlic powder, onion powder, salt, and cayenne pepper – these seasonings round out the flavor and add color.
To make the remoulade, combine all ingredients in a medium bowl and whisk until smooth and well blended.
Variations and Substitutions
Remoulade recipes vary widely. You can tweak this base to suit your taste by adding one or more of the following:
- Pickle juice
- Capers
- Pickle relish
- Green onions
- Dijon mustard
Adjust ingredients to create a flavor profile you enjoy—more heat, more tang, or extra briny notes all work well.
What Is Remoulade Sauce?
Remoulade began in France as a mayonnaise-based condiment and evolved into a variety of styles worldwide. In Louisiana Creole cuisine it’s typically creamy with paprika and hot sauce added, giving it a pink hue and a spicier profile compared to the classic French version, which often includes chopped pickles, capers, shallots, and herbs.
What to Serve With Remoulade Sauce
This versatile sauce is ideal for spreading or dipping. Common pairings include:
- Po’boy sandwiches
- Fried oysters
- Fried shrimp
- Fried pickles
- Crab cakes
- French fries or smashed potatoes
- Hushpuppies
Feel free to use remoulade as a dip or spread with other favorites—its creamy, tangy character complements many dishes.
Storage Instructions
Store remoulade in an airtight container in the refrigerator for up to one week. It can be frozen for up to three months, though fresh is often best since the texture and brightness are at their peak when newly made.
Recommended Tools For This Recipe
- Measuring cups and spoons
- Mixing bowl
- Small whisk
- Glass storage jar
More Cajun-inspired Recipes You Will Love!
- Cajun Smothered Chicken
- Cajun Honey Butter Shrimp
- Loaded Creole Breakfast Skillet
- Cajun Dirty Rice with Smoked Sausage
- Creamy Cajun Mushroom Pasta
📖 Recipe
New Orleans Remoulade Sauce Recipe
Ashley Boyd
Pin Recipe
Equipment
- Measuring cups and spoons
- Mixing bowl
- Glass storage jar
Ingredients
- 1 cup mayonnaise
- 1 tablespoon Creole mustard (or whole-grain mustard)
- 1 tablespoon prepared horseradish (not horseradish sauce)
- 1 tablespoon fresh lemon juice (freshly squeezed)
- 1 tablespoon fresh parsley, finely chopped
- 2 teaspoons hot sauce
- 2 teaspoons Worcestershire sauce
- 1 clove garlic, minced
- ½ teaspoon smoked paprika (or regular paprika)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ – ¼ teaspoon cayenne pepper, depending on spice preference
Instructions
-
Add all ingredients to a medium mixing bowl and whisk together until smooth and creamy. Taste and adjust seasoning or heat as desired. Chill for at least 15 minutes to let flavors meld, then serve.