Remoulade Sauce

Name: Remoulade Sauce
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup mayonnaise; 2 tablespoons Creole mustard; 1 tablespoon chopped parsley; 1 tablespoon finely chopped scallions; 1 tablespoon dill pickle relish; 1 tablespoon lemon juice; 2 teaspoons Cajun seasoning; 1 teaspoon Worcestershire sauce; 1 teaspoon hot sauce; 1 teaspoon prepared horseradish; 1 teaspoon minced garlic; 1 teaspoon paprika

This Louisiana-style remoulade sauce recipe uses a blend of mayonnaise, mustard, herbs, and spices. It’s perfect for seafood, crispy fries, crab cakes, or po’boy sandwiches.

Homemade remoulade sauce recipe in a white bowl.

Recipe Science

Mayonnaise forms a stable emulsion that blends easily with bold mix-ins for a smooth, clingy sauce.
Lemon juice, relish, mustard, and hot sauce add acidity, heat, and depth to balance the richness.
Homemade Cajun spice and fresh aromatics like garlic and scallions boost flavor and color.

Why It Works

Remoulade might sound fancy, but it’s just a cold mayonnaise-based sauce with mustard, lemon juice, and a punch of herbs and spices. I first tried it at Commander’s Palace in New Orleans, where it came dolloped over the most incredible crab cakes—and I’ve been hooked ever since. Originally a classic French sauce, remoulade has been adapted around the world to suit local tastes. My version is inspired by Creole cuisine, packed with zesty Cajun seasoning, horseradish, and hot sauce for that unmistakable Louisiana flair.

It’s the kind of sauce that instantly elevates a dish, whether you’re serving fried pickles, shrimp po’ boys, or crispy French fries. The best part? There’s no cooking involved—stir everything together, and it’s ready in minutes. Since it’s an emulsion, the mayo and acids stay perfectly blended, creating a creamy texture that clings beautifully to food.

Ingredients You’ll Need

List of ingredients needed to make remoulade sauce at home.

Mayonnaise: Store-bought or homemade mayonnaise can be used for the recipe. The thick and creamy base makes it simple to incorporate various mix-ins to enhance the sauce.
Mustard: I use Creole mustard because it adds a spicy flavor, coarse texture, and tangy and sweet flavors.
Herbs: Freshly chopped parsley adds a subtle herbaceous note. Finely mincing the white and light green parts of scallions adds a delicate allium flavor.
Relish: Dill pickle relish adds a tangy vinegar flavor and extra texture to the sauce.
Citrus: Freshly squeezed lemon juice adds a bright acidity to the rich mayo. I recommend zesting the peel for a more lingering citrus taste.
Seasoning: I highly recommend making my easy Cajun seasoning blend from scratch. It’s simply kosher salt, paprika, garlic powder, onion powder, cayenne, dried thyme, and dried oregano. You can leave the herbs out or customize the blend if they are unavailable. I add extra paprika to make the color more pink and vibrant.
Sauces: Worcestershire sauce adds dimension to the remoulade with vinegar, anchovies, and tamarind. Hot sauce adds a lingering heat from aged red cayenne peppers, I like to use Crystal fro Louisiana.
Horseradish: Prepared horseradish sauce adds a pungent bite. If you have the fresh root available, try making my horseradish sauce.
Garlic: Raw minced garlic adds a welcome pungency to the creamy sauce.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This homemade remoulade sauce recipe is easy to customize! Try these tasty options:

Mayonnaise Substitute: To lighten it up, substitute some of the mayonnaise with yogurt or sour cream.
Mustard Options: Try spicy brown mustard, Dijon mustard, stone ground, or whole grain mustard for a bit of texture and depth.
Relish Swap: Try using chopped pickles, cornichons, or sweet relish. Add a splash—about 1 to 2 teaspoons—of pickle juice or vinegar to brighten up the flavor.
Scallion Substitute: You can easily use green onions or finely chopped shallots instead—they both add a mild, savory bite. Diced celery adds a nice crunch!
Add More Tanginess: Stir in 1 tablespoon of chopped capers. For a mild tanginess like Mississippi comeback sauce, try 1 to 2 tablespoons of ketchup.
Herbs: Add parsley, chervil, chives, or tarragon like a classic French remoulade.
Cajun Seasoning Substitutes: Use store-bought brands like Tony Chachere’s Creole seasoning. The blend will vary in flavor after mixing the remoulade; season to taste with more salt, pepper, and cayenne.

How to Make Remoulade Sauce

Bowl of mayonnaise, scallions, and cajun seasonings.

Step 1: Mix the Sauce Ingredients

This Louisiana remoulade sauce recipe is straightforward to prepare and can be made ahead. First, chop the parsley, pickles, scallions, and garlic.

Then, whisk together the mayonnaise, mustard, lemon juice, hot sauce, Worcestershire sauce, horseradish, and Cajun seasonings.

Experimentation Encouraged: Add all the ingredients to a food processor or blender for an extra smooth texture and blend until the sauce is velvety and well combined.

Remoulade sauce served with a plate of fried zucchini and French fries.

Frequently Asked Questions

What is remoulade sauce made of?

Remoulade is a chilled, creamy sauce traditionally made with mayonnaise or oil, mixed with herbs, capers, spices, and pickles. It started in France but has spread worldwide, with each region adding its own twist. In Louisiana, it’s a must-have with seafood, and my version blends mayo, Creole mustard, lemon juice, horseradish, and Cajun seasoning for a zesty, flavorful sauce that’s perfect for dipping or spreading on po’ boys.

Are there different styles of remoulade?

Remoulade comes in several regional styles. French remoulade is herbaceous and briny with capers, cornichons, and sometimes anchovies. Louisiana remoulade adds Creole flair with mustard, hot sauce, and lemon juice for a bold, spicy kick. Danish remoulade is milder, made with pickled vegetables and turmeric for a yellow hue. Mississippi’s comeback sauce is a Southern cousin, swapping in ketchup or chili sauce for a sweeter, tangier flavor.

What is the difference between Remoulade and Tartar Sauce?

Tartar sauce is simpler—usually just mayonnaise, chopped capers, and sweet pickles like cornichons. Some versions add a little mustard for extra flavor. Remoulade, especially the Louisiana-style, is much bolder. It’s packed with ingredients like Creole mustard, hot sauce, horseradish, herbs, and spices, giving it a zesty, tangy flavor with a spicy kick!

How long does remoulade sauce stay fresh in the refrigerator?

Remoulade sauce can be stored in an airtight container in the refrigerator for up to 7 days. I don’t recommend freezing it, as the mayonnaise-based emulsion can break, leading to a separated and unappetizing texture.

What dishes can I serve remoulade with?

Remoulade is a versatile sauce—you can serve it with many dishes! I love it with crispy fried shrimp or pickles, crab cakes, po’ boy sandwiches, as a dip for fries, and roasted veggies. It also adds a flavorful kick to grilled chicken, fish, or burgers. If you’re looking to elevate your meal with something creamy and tangy, remoulade is a go-to.