This post may include affiliate links. Thank you for your support.
Ditch the bland store-bought sauce and make remoulade at home instead! Made with 7 simple ingredients, this easy remoulade sauce recipe delivers creamy, tangy, rich restaurant-quality taste in just 5 minutes! Elevate your seafood, veggies, sandwiches, french fries (and more!) with this simple cajun sauce.
Featured comment: Can’t beat a good remoulade sauce with shrimp, Cheyenne! I enjoy it more than cocktail sauce. I’ve tried your recipes and we LOVE them!” – Tanya
Continue to read on and learn how you can completely customize this flexible sauce recipe with common pantry staples.
Update: This post was originally published in January 2022. I made updates to the post below to include more information about making Louisiana Cajun Sauce at home.
Hi, friends! There’s nothing like a delicious homemade dipping sauce – and this New Orleans’ remoulade sauce is as good as it gets! It’s rich and super creamy in texture; and robust and complex in flavor! Plus, it tastes utterly amazing on basically anything and everything!
Table of Contents
About this remoulade sauce recipe
In case you haven’t heard of Cajun remoulade before, it’s my pure pleasure to introduce you to this glorious sauce that just may change your life. Or, at the absolute very least, change the way you eat your seafood.
This pinkish-orange beauty is thick, ultra-creamy, luscious and bursting with robust Cajun flavor! This recipe for sauce remoulade features rich mayonnaise, spicy Creole mustard, tart lemon juice, briny capers, pungent garlic and fresh parsley. With plenty of Cajun spice, along with a touch of umami Worcestershire, this Louisiana sauce delivers BIG bold flavor!
Plus, this creamy remoulade can pull quadruple duty as a sauce, dressing, dip and spread! Try serving it with fries, fried oysters or fresh vegetables as a dip! Or use is as a dressing for salads and grain bowls! And spread it on sandwiches and burgers and beyond! After you make this remoulade recipe once, I guarantee you will be drizzling, dipping, dunking and dolloping this on everything!
Oh, and did I happen to mention you can whip up this cajun seafood sauce in 5 minutes or less!? Plus, it’s totally customizable! Not feeling the cajun-vibe? You can transform this sauce into classic French Remoulade with just a few easy swaps! Or maybe you prefer your sauce fiery hot and super spicy? You can simply double up on the cajun seasoning and hot sauce! With homemade sauces YOU get to be in control!
Why this remoulade recipe works
- Flavor! This remoulade recipe delivers tons of delicious flavor by bringing together rich mayonnaise, creole mustard, briny capers, fresh herbs, and plenty of robust Cajun seasonings!
- All natural! Store-bought condiments and dressings are convenient; however, they also contain undesirable additives and preservatives!
- 5 minutes! This Louisiana sauce literally comes together in 5 minutes or less – much less if you toss everything into the food processor. 😉
- Customizable! You can easily customize this Cajun mayonnaise recipe! For those who like it hot and spicy, add in all the hot sauce and double down on the Cajun spice! Or if you prefer a more traditional French remoulade, swap out the creole mustard for Dijon and omit the seasonings and hot sauce! With this recipe as a guide, you are in control!
- Versatile! This creamy condiment can pulls quadruple duty as a dip, sauce, dressing and spread! Try it anything and everything from salads and fries to golden fried seafood, burgers and much more! This rich, cool, zippy sauce can substitute for just about anything thick and creamy (think yogurt, sour cream, mayonnaise, ranch dressing and more!), and it will give it an extra kick of flavor!
What is remoulade?
Traditional remoulade (pronounced reh-moo-lahd) is a cold, creamy mayonnaise-based French sauce. Originating in the 17th century, remoulade is made with mayonnaise and flavored with a combination of ingredients, such as pickles, capers, and fresh herbs.
There are two types of sauce remoulade
- French-style remoulade (classic): French remoulade is the “original” remoulade sauce. This sauce is white in color and closely resembles tartar sauce. It’s made with a mixture of mayonnaise, Dijon, herbs, pickles, and often horseradish.
- Louisiana remoulade (Cajun): New Orleans’s-style remoulade (also known as red, Louisiana or Creole remoulade; or Cajun mayo) is light orange in color. Like French remoulade, Cajun remoulade is made with a mayonnaise; however, it swaps the Dijon for Creole mustard and uses other flavoring ingredients, such as Cajun seasoning, hot sauce, and Worcestershire.
What does remoulade cajun taste like?
Louisiana remoulade sauce, also known as cajun remoulade or creole remoulade, is a cool, creamy, complex sauce that’s rich, tangy, savory, and moderately spicy in flavor with a well-seasoned taste.
Is this seafood sauce spicy?
Typically, Louisiana-style remoulade is moderately spicy. However, you can easily adjust and customize the level of heat by increasing or decreasing the amount of hot sauce, Cajun seasoning, or both!
What is rémoulade sauce made of?
This homemade remoulade sauce recipe is very flexible and easy to customize! Use this recipe as a template and adapt it to suit your personal taste:
Ingredients in this recipe
- Mayonnaise: Mayonnaise is the base of this sauce, so make sure you use a good-quality brand as it will affect the flavor.
- Sub: Swap in plain Greek yogurt if you’re looking to cut some calories and add protein.
- Mustard: Creole mustard is a spicy whole grain mustard, and it infuses the sauce with intense, slightly spicy mustard flavor. And, Creole mustard is a must if you want true New Orleans remoulade sauce! You can find creole mustard in the condiment aisle of most major grocery stores.
- Lemon: Fresh lemon juice provides a touch of acidity which balances all the flavors.
- Parsley: Flat-leaf parsley adds a touch of herbaceous, fresh flavor. The freshness really brings the sauce to life.
- Garlic: Two cloves of garlic provide a subtle, yet distinctive punchy taste. Please use fresh garlic and mince it yourself for the best flavor.
- Sub: If you are out of the fresh stuff, you can swap in garlic powder in a pinch.
- Capers: Capers add a touch of classic briny flavor and really makes the sauce sing.
- Hot Sauce: For authentic flavor, make sure you use Tabasco or Louisiana hot sauce! If you prefer a mild heat, start with just ½ teaspoon of hot sauce. However, if you are looking for spicy remoulade you can definitely add more to taste.
- Worcestershire: A little Worcestershire sauce goes a long way! Just one teaspoon adds a complex umami flavor.
- Seasonings: A combination of Cajun seasoning, paprika, kosher salt, and ground black pepper provide tons of robust flavor. For the best results, I recommend using homemade Cajun-Creole spice.
Optional ingredients
- Green Onions: Finely mince a few scallions (green onions) to add a touch of delicate, soft onion flavor to this recipe for classic cajun remoulade sauce.
- Hard-boiled Eggs: Some versions of classic New Orleans’s remoulade includes the addition of finely chopped hard boiled eggs.
- Horseradish: If you prefer a strong and spicy remoulade sauce, try adding a bit of prepared horseradish to taste.
- Pickles: Add mini pickles (cornichons), sweet pickle relish, or minced dill pickles if you’re looking for a French-style sauce.
- Ketchup: A lot of new-age remoulade recipes add ketchup to the sauce. Ketchup will add a tangy, slightly sweet flavor.
- Pimientos: For a slightly sweeter remoulade sauce, add in a tablespoon of succulent, sweet pimento peppers. (Finely chop and drain the jarred pimento peppers before adding them to your sauce!)
Recipe variations
- Classic Remoulade Sauce: To make classic French remoulade sauce, swap the Creole mustard for Dijon mustard and swap the parsley for tarragon. Also, you will need to add a tablespoon of minced cornichons; and omit the following – Worcestershire, hot sauce, Cajun seasoning, and paprika.
- Dairy-Free: If you are looking for a dairy-free remoulade, simply use your favorite brand of vegan mayonnaise!
- Extra-Spicy: Add a little cayenne pepper to your cajun sauce if you’re a lover of heat.
Making easy remoulade sauce at home
This red remoulade sauce recipe is so quick and easy to prepare! You only need a few basic ingredients and 5 minutes (or less!)!
How to make remoulade
Making this remoulade dressing or sauce is seriously as easy as 1,2, 3! Simply gather and measure your ingredients, mix them together and enjoy!
-
Combine Ingredients: Add all the ingredients to a small mixing-bow and whisk well to combine.
-
Chill: Cover the bowl tightly with plastic wrap and place in the refrigerator. Chill for least 1 hour – this allows the flavors to develop and marry!
-
Serve: Remove the sauce from the fridge 15 minutes before serving to remove any harsh chill. Taste and adjust for seasonings. Serve Cajun mayo with your favorite fish, seafood or fried foods and enjoy!
Tips for the best cajun sauce
- Adjust to taste: When it comes to flavoring ingredients (such as Hot sauce) and seasonings (like Cajun spice), start small and then adjust to taste! You can always add more of an ingredient, but you can never remove it once you add it!
- Chunky vs. Smooth: If you like sauce with some texture, simply follow the recipe, finely chopping all produce (garlic, capers, herbs). However, if you prefer a super smooth sauce, place all the ingredients into a food processor and blend until completely smooth!
- Chill before using: I highly recommend letting the Louisiana remoulade sauce sit in the refrigerator to chill for at least 30 minutes before using! Allowing the sauce to chill gives the flavors a chance to develop and meld!
Serving suggestions
Are you looking for delicious ways to serve your creamy Cajun remoulade? Below are a few of my family’s favorite ways to serve and enjoy this condiment!
Do you serve remoulade creole hot or cold?
Remoulade is a mayonnaise-based condiment or dressing that served cold to accompany vegetables, fish, shellfish, and a variety of cold meats.
What to serve with Louisiana remoulade sauce?
Remoulade is typically served with seafood – it’s delicious with shrimp, crab cakes, and fried fish! However, it’s delicious with so much more than just fish and shellfish! You can pair this creamy sauce with a wide variety of foods, such as burgers, fried pickles, Po’ Boys and more!
Are you looking for inspiration? Below are some of my favorite ways to serve Creole remoulade!
13 ways to use remoulade
- Crudité Vegetables: Pair a platter of crunchy raw vegetables with plenty of remoulade for dipping.
- Fried Pickles: Serve it as a dip for golden pickles.
- Artichokes: Try it as a dipping sauce for succulent artichokes.
- French Fries: It’s perfect as a flavorful sauce for fries.
- Fried Green Tomatoes: Serve it as a sauce for crispy Southern green tomatoes.
- Salad Dressing: Remoulade is the perfect dressing for a variety of salads – from Crab Louie and Cajun Cobb to a simple grilled salmon salad.
- Sandwiches: Swap out the mayo and use flavorful cajun remoulade instead.
- Shrimp: Creamy Cajun sauce is a classic dipping sauce for any kind of shrimp – from recipes for cocktail shrimp to air fried shrimp and shrimp tacos.
- Crab Cakes: Red remoulade is the perfect topper for any kind of seafood cake, such as crab cakes and shrimp cakes.
- Dirty Rice: While not traditional, I love to add a dollop of red sauce to the top of my new orleans dirty rice.
- Burgers: Ditch the mayonnaise and use it as a spread on burgers.
- Po’ Boys: You can’t have a classic Po’ Boy without plenty of this creamy Creole sauce.
- Chicken: Drizzle it over Cajun chicken for a cooling effect.
- Fried Fish: This Louisiana sauce pairs perfectly with any type of crisp, fried seafood, and fish, from fried oysters and calamari to fish sticks and Cajun battered tilapia.
- Fresh Fish: Remoulade pairs perfectly with fresh-caught fish as well! Grill, bake, broil or pan-sear your favorite fish and finish it with remoulade for a burst of flavor.
Storing this recipe for remoulade
Food safety is of the utmost important, especially when it comes to storing leftovers! Please make sure you follow the simple tips below for properly storing your sauce remoulade recipes!
How to store remoulade dressing?
Storage instructions: Place your homemade remoulade sauce into an airtight container and store in the refrigerator for up to 2 weeks.
Can I freeze this sauce?
While you can freeze remoulade, I do not recommend it! Since this sauce contains mayonnaise, the texture will be altered upon thawing.
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
More delicious dipping sauce recipes!
If you love creamy cajun sauce, try one of these homemade sauce recipes next!
The best sauce remoulade easy recipe👇
Remoulade Sauce Recipe
Equipment
- 1 Medium Mixing Bowl (for making remoulade)
- 1 Whisk (for mixing sauce)
Ingredients
- 1 Cup Mayonnaise (SEE NOTES)
- 3 TBS Creole Mustard (SEE NOTES)
- 1 TBS Fresh Lemon Juice
- 1 TBS Finely Chopped Flat-Leaf Parsley
- 2 medium Garlic Cloves – roughly chopped
- 2 tsp Capers – drained and roughly chopped
- ½ - 1 tsp Hot Sauce – more or less to taste (preferably Tabasco or Louisiana Hot Sauce)
- 1 tsp Worcestershire Sauce
- ½ tsp Cajun or Creole Seasoning (SEE NOTES)
- ¼ scant tsp Paprika (plain, sweet or smoked paprika - depending upon your preference)
- To Taste Kosher Salt & Ground Black Pepper
Instructions
- Combine Remoulade Ingredients: In a small mixing-bowl, combine all the ingredients along with ¼ teaspoon of salt and scant 1/8 teaspoon of ground black pepper. Whisk well to combine.
- Chill Remoulade Sauce: Cover the bowl tightly with plastic wrap. Place in the refrigerator and let sit for at least 1 hour to allow the flavors to combine.
- Serve Sauce Remoulade: Remove the sauce from the fridge 15 minutes before serving to remove any harsh chill. Taste and adjust for seasonings. Serve with your favorite fish, seafood or fried foods and enjoy!
Notes
- Mayo: Since this sauce is mayonnaise-based it's important you use a good-quality mayonnaise! For Vegan Remoulade, use a vegan mayo.
- Mustard: Creole mustard gives remoulade that classic Louisiana flare! You can find creole mustard in the condiment aisle of most major grocery stores. If you can't find creole mustard, you can substitute spicy brown mustard; however, the flavor will be different.
- Cajun Spice: For the best flavor, I recommend using homemade Cajun Seasoning! However, you can absolutely use a store-bought cajun or creole blend! Please note, store-bought blends usually contain more salt, so you may need to scale back on the salt in this recipe.
Nutrition
Did you make this recipe?
Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!
Rate and Comment!
Did you make this recipe? WONDERFUL! Please rate the recipe below! I’d love to hear how it turned out!
Andrea Cardwell
Super tasty and easy to customize (heat/acid). I halved the recipe and served it over blackened snapper. I still had leftover remoulade and plan to use with shrimp and crab cakes.
Camila
Sounds absolutely delicious 🙂 Can’t wait to try it. Keep sharing such a unique and amazing recipe.
Tanya
Can’t beat a good remoulade sauce with shrimp, Cheyenne! I enjoy it more than cocktail sauce. I’ve tried your recipes and we LOVE them!
Benni
I love this remoulade sauce – it’s so delicious and versatile!
Hannah
I love this remoulade sauce so much I could eat it with a spoon, haha! Truly perfect!
Stacey
This is one of our favourite sauces! I love your version, very flavorful and so GOOD!