Our remoulade sauce recipe is one of those condiments you didn’t know you needed until you started using it. With roots in Louisiana cooking and Creole influence, this classic sauce is tangy, savory, slightly spicy, and OMG delicious.
Whether you’re serving it with fried seafood, crab cakes, sandwiches, or roasted vegetables, homemade remoulade delivers restaurant-quality flavor right in your kitchen.
Originating in French cuisine and adapted through New Orleans Creole cooking, remoulade evolved into the bold, mayo-based sauce we know today; layered with mustard, herbs, spices, and a touch of heat.
Our homemade remoulade sauce makes everything taste better! Rich and creamy with layers of flavor, I promise it’s going to be love at first bite.
If you enjoy creamy, tangy sauces, try our Alabama white sauce and cilantro lime sauce recipes. I promise they won’t disappoint.
Table of Contents:
View more
Ingredients
Gather the ingredients to prepare our remoulade sauce recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only speeds up the cooking process but also ensures you have all the necessary items on hand to make the recipe.
Recipe Variations
Spicy Remoulade: Add extra cayenne or hot sauce. Cayenne builds warmth; hot sauce adds tang.
Creole Remoulade: Add tomato paste or ketchup.
Mustard-Forward: Increase Dijon for a sharper bite.
Umami Boost: Anchovy paste deepens the flavor.
Herb-Heavy: Add tarragon or chervil.
How to Make Remoulade Sauce
Follow my step-by-step instructions to learn how to make remoulade sauce at home.
Add the mayonnaise, Creole mustard, Worcestershire sauce, hot sauce, garlic, horseradish, and lemon juice to a large mixing bowl.
Use a whisk to combine the ingredients.
Add the onion powder, salt, oregano, dry thyme, cayenne pepper, and fresh parsley to the creamy mixture.
Whisk together to combine all ingredients.
For best results, refrigerate for 30 minutes to allow the flavors to marinate.
Chef Tips
Let the sauce chill for at least 30 minutes to allow flavors to meld
Taste and adjust the acidity before serving, if needed, by adding a squeeze of lemon juice to the sauce.
You can make it a day ahead for a deeper flavor. Taste again after resting, as the flavors can shift.
Creole mustard adds more depth and flavor to this recipe. You can take the extra time to find mustard or make your own to achieve an accurate Cajun flavor profile.
Finely mince the ingredients for the best texture.
Think of remoulade as a cold sauce that behaves like a cooked one. Time is an ingredient here, and rushing it cheats the flavor.
Our remoulade is the kind of sauce that turns simple food into something memorable. After one taste, you’ll be using it on everything from seafood to sandwiches.
And did I mention it’s a great dipping sauce for French fries and chicken tenders?
Serving Suggestions
How to Store
Store in an airtight container in the refrigerator for 5-7 days. Stir before serving, if needed, refresh with fresh lemon juice and a pinch of salt.
Recipe FAQs
Remoulade traditionally has a little spicy kick, although it is not overwhelming. For a lighter version, reduce the horseradish or replace the Creole mustard with Dijon mustard.
Absolutely, this remoulade sauce is actually better the next day.
No, it is not. Remoulade has more depth, spice, and flavor.
More Recipes You’ll Love!
Cajun Remoulade Sauce Recipe
Our homemade remoulade sauce is creamy, bold, and packed with classic Creole flavor. Perfect for seafood, sandwiches, and dipping.
]]>
Ingredients
.5x1x2x
Instructions
Add the mayonnaise, Creole mustard, Worcestershire sauce, hot sauce, garlic, horseradish, and lemon juice to a large mixing bowl.
Use a whisk to combine the ingredients.
Add the onion powder, sea salt, oregano, dry thyme, cayenne pepper, and fresh parsley to the creamy mixture.
Whisk together to combine all ingredients.
For best results, refrigerate for 30 minutes to allow the flavors to marinate together.
Notes
Spicy Remoulade: Add extra cayenne or hot sauce. Cayenne builds warmth; hot sauce adds tang.
Creole Remoulade: Add tomato paste or ketchup.
Mustard-Forward: Increase Dijon for a sharper bite.
Umami Boost: Anchovy paste deepens the flavor.
Herb-Heavy: Add tarragon or chervil.
Chef Tips
Let the sauce chill for at least 30 minutes to allow flavors to meld
Taste and adjust the acidity before serving, if needed, by adding a squeeze of lemon juice to the sauce.
You can make it a day ahead for a deeper flavor. Taste again after resting, as the flavors can shift.
Creole mustard adds more depth and flavor to this recipe. You can take the extra time to find mustard or make your own to achieve an accurate Cajun flavor profile.
Finely mince the ingredients for the best texture.
Think of remoulade as a cold sauce that behaves like a cooked one. Time is an ingredient here, and rushing it cheats the flavor.
Serving Suggestions
How to Store
Store in an airtight container in the refrigerator for 5-7 days. Stir before serving, if needed, refresh with fresh lemon juice and a pinch of salt.
Is remoulade sauce spicy?
Remoulade traditionally has a little spicy kick, although it is not overwhelming. For a lighter version, reduce the horseradish or replace the Creole mustard with Dijon mustard.
Can I make this in advance?
Absolutely, this remoulade sauce is actually better the next day.
Is it the same as tartar sauce?
No, it is not. Remoulade has more depth, spice, and flavor.
Nutrition
Calories: 200kcalCarbohydrates: 2gProtein: 1gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 566mgPotassium: 67mgFiber: 1gSugar: 1gVitamin A: 530IUVitamin C: 8mgCalcium: 19mgIron: 1mg
