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This easy Cajun remoulade sauce recipe has bold flavors and is great on everything from sandwiches to fried fish! Get a taste of New Orleans at home in just 10 minutes.
Try my Cajun Alfredo Sauce or Cajun Chicken Orzo next.
Why you’ll love it
It’s easy to enjoy the flavors of Louisiana at home with this quick remoulade recipe! Years ago I made shrimp po’boys for my mom, and she loved my homemade remoulade. Over the years, I’ve tweaked the recipe to be perfect. It’s zesty and ultra creamy.
Remoulade is a mayo-based sauce originally invented in France that’s similar to tartar sauce. Louisiana (or Cajun) remoulade sauce builds on it with Creole influences — it’s got a red hue and bright kick to suit the Cajun palate. It’s used as a versatile, irresistible dip or spread.
What you’ll need
- Mayo – I like Hellmann’s or Duke’s
- Mustard – use Creole mustard (it often has vinegar for a tangy quality) or grainy/whole grain mustard
- Garlic – for savory goodness
- Creamed horseradish – it brings that sharp, delicious signature flavor
- Worcestershire sauce – more depth of flavor
- Lemon – freshly squeezed lemon juice adds brightness and acidity
- Cajun seasoning – I use Tony Chachere’s Original Creole Seasoning
- Smoked paprika – it adds a mouthwatering smoky flavor
- Cayenne – it’s optional, but I love the gentle warmth it gives
- Parsley – for a pop of freshness and contrast
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Garlic is easy to mince with a garlic press. No peeling is needed first.
- Chop the parsley finely on a sturdy cutting board with a quality chef’s knife, and use a whisk to combine this remoulade.
- Store the rest of your lemon in this handy lemon saver.
How to make remoulade sauce
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a small prep bowl, combine all the remoulade ingredients until smooth. Give it a taste, and adjust as needed. Refrigerate to let the flavors meld.
Pro tip
If you use a Cajun seasoning that has salt in it (like Tony’s Original), I recommend not adding any extra salt until you taste it. If you use one without salt, you will likely need to add a bit of extra salt to bring out the flavors.
Substitutions and variations
- Try the recipe as written the first time since it’s meant to taste a specific way; it’s simple to adjust to taste after that!
- I recommend using whole grain mustard if Creole mustard is difficult to find where you live. Maille Old Style Mustard is a good option.
- You could use a couple of dashes of hot sauce instead of cayenne pepper.
What to serve with remoulade sauce
- Remoulade sauce can be used on everything from po’boy sandwiches to my Chicken Burgers or crab cakes, catfish, and other seafood. Try shrimp salad, salmon, lobster, or fried fish/oysters.
- It’s great as a dip with French fries, Fried Pickles, or fried green tomatoes as well.
- Throw some crispy breaded shrimp in the air fryer to pair with it, or it’s fantastic as a cocktail sauce for a cold shrimp appetizer platter.
Leftovers and storage
- This remoulade sauce should last for up to a week in the fridge, but I prefer to use up homemade dressings within 5 days or so to ensure they still taste nice and fresh, especially when using chopped herbs.
- I don’t recommend freezing this one.
More Cajun-inspired recipes
If you tried this easy remoulade sauce recipe, please leave a star rating and review below! What did you eat it with? You can also tag me on Instagram with this or any S&L recipe.
Remoulade Sauce Recipe
Ingredients
- 1 cup mayo
- 2 tablespoons grainy or Creole mustard
- 1 clove garlic minced
- 1 tablespoon creamed horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Cajun seasoning (I used Tony Chachere's)
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper optional
- 1 tablespoon chopped fresh parsley
Instructions
- Combine the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley in a small bowl. Refrigerate until needed (I like to let the flavors sit for a while, but you can serve it immediately).
Notes
- If you use a Cajun seasoning that has salt in it (like Tony Chachere’s), I recommend not adding any extra salt until you taste it.
- I used Maille Old Style Mustard (wholegrain) – Creole mustard is difficult to find where I live.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on December 19, 2019. It’s been updated with new photos and better instructions but is the same great recipe!
I love all your recipes and the chicken fettuccine is a gem. Thank you so much and God bless you,
Cecilia Botto
Thank you so much, Cecilia! 😀
This is my first time preparing this. It tastes really good. Not too overwhelming. I’m excited to pair it with my Mackerel patties.
Thanks, Estelle!