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Remoulade sauce is a bold, creamy condiment with roots in Louisiana cooking —tangy, a little spicy, and ready in just 5 minutes. No cooking required, just mix everything together, let it chill, and you’ve got a sauce that makes seafood, fried foods, and sandwiches taste like they came straight from a restaurant.
It’s the perfect dipping sauce for Crab Cakes, Fried Shrimp, and Shrimp Po’ Boys. Basically anything that calls for a cold, creamy sauce with a little heat.
3 Things That Make or Break This Recipe
- Use good-quality mayo. The sauce is mostly mayo, so quality makes a real difference here. Duke’s is a great choice — it’s tangy and rich without being too sweet. Whatever you use, avoid “lite” or fat-free versions; the texture and flavor won’t be the same.
- Don’t skip the chill time. Two hours minimum, overnight if you can. The flavors meld and deepen significantly as the sauce sits — a freshly mixed remoulade tastes flat compared to one that’s had time to develop. This is one sauce that genuinely gets better the longer it chills.
- Use fresh lemon juice. Bottled lemon juice works in a pinch, but fresh makes a noticeable difference in brightness. Squeeze it right before mixing.
RECIPE WALK-THROUGH
How To Make Remoulade Sauce
See the recipe card below for full, detailed instructions
This sauce comes together in a single bowl with no special equipment — just mix, taste, and refrigerate. Here’s how to make it.
Step 1: Combine the Ingredients
In a medium bowl, combine the sauce ingredients. Stir until the mixture is smooth and everything is well combined. Make sure to scrape the sides of the bowl so all the ingredients are evenly mixed.
Note that garlic should be very finely minced or pasted for even distribution.
- If your horseradish is very strong, start with half a teaspoon, taste the sauce, and add more if needed.
Step 2: Chill for the Best Flavor
Cover and refrigerate at least 2 hours. Overnight is even better. The sauce thickens slightly, and the flavors blend into that signature creamy-tangy bite.
- The sauce will taste noticeably bolder and more cohesive after chilling.
Step 3: Garnish and Serve
Spoon into a serving bowl and top with chopped green onions for a fresh finish. Serve cold.
Variations
- For a milder remoulade, use stone-ground or whole-grain mustard and leave out the hot sauce.
- If you want it extra spicy, add another dash of hot sauce or a pinch of cayenne pepper.
- For a more herb-forward remoulade, use extra parsley and add some chopped dill or chives for a brighter, fresher flavor.
Serving Suggestions
Remoulade Sauce goes great with these favorites:
- Crab Cakes
- Light and Crispy Fried Shrimp
- Shrimp Po’ Boy Sandwich
- Crispy Beer-Battered Fish and Chips
- Easy Homemade Coconut Shrimp
- Hush Puppies
- Fried Pickles
Storage Tips
Storage, Freezing, Make Ahead
- Storage – Keep tightly covered in the fridge up to 1 week.
- Freezing – Not recommended. Mayo-based sauces will separate if frozen and then thawed.
- Make Ahead – This sauce tastes even better after chilling, so it’s a great option to prepare ahead for parties.
Frequently Asked Questions
Why does my remoulade taste bland?
If the sauce is tasting bland, it most likely hasn’t chilled long enough. The flavors in this sauce need time to meld — a freshly mixed remoulade will taste flat. It could also be due to not enough salt or lower-quality mayo. Remember to taste and season before serving.
Can I make remoulade less spicy?
Use stone-ground or whole-grain mustard instead of spicy brown mustard and leave out the hot sauce. You can also pick a mild Cajun seasoning blend.
What can I substitute for horseradish?
Horseradish adds a subtle sharpness and a little heat. If you don’t have it, a small amount of extra mustard or a touch more hot sauce can approximate the effect. Or simply leave it out — the sauce will still taste great, just slightly milder and less complex.
How do I make remoulade thicker or thinner?
To make it thicker, add a small amount of extra mayo and stir well. To make it thinner, a little extra lemon juice or a few drops of hot sauce will loosen it up without watering down the flavor. Avoid adding water.
More Homemade Sauces & Dips
Easy Remoulade Sauce
Ingredients
- 1 cup mayonnaise good quality (such as Duke's)
- 2 tablespoons spicy brown mustard
- 2 cloves garlic very finely minced or pasted
- 1 tablespoon paprika
- 1 tablespoon fresh parsley chopped fine
- 1 teaspoon horseradish
- 2 teaspoons lemon juice
- 1 teaspoon Cajun seasoning
- 1 teaspoon Tabasco or similar hot sauce
- 1/2 teaspoon black pepper
- Chopped green onions for garnish optional
Instructions
- Combine all ingredients in a medium bowl and stir well until fully incorporated.
- Cover tightly and refrigerate for at least 2 hours, or overnight for best flavor.
- Taste before serving and adjust seasoning as needed. Garnish with chopped green onions if desired.
Notes
- Mayo quality matters. This sauce is mostly mayo, so use the best you have. Duke’s is a great choice. Avoid fat-free or light mayo.
- Don’t skip the chill time. The sauce tastes flat right after mixing. Two hours is the minimum; overnight is best.
- Use fresh lemon juice for the best flavor.
- To reduce heat: Swap spicy brown mustard for stone ground or whole grain mustard, or omit the hot sauce.
- Horseradish substitute: Leave it out or replace with a small amount of extra mustard. The sauce will be slightly milder.
- Cajun seasoning: This recipe was developed using my homemade Cajun seasoning, but any store-bought blend works. Taste and adjust after chilling since salt and heat levels vary by brand.
- Storage: Keep refrigerated in an airtight container for up to 1 week.
- Freezing: Not recommended. The mayo base will separate once frozen.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
