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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!
Excellent, we enjoyed
I’m thrilled to hear that, Donna! Thanks for letting me know. 🙂
Fantastic! I had something similar at a seafood place in Beaufort, SC, and asked for the recipe – ha-good luck that! Glad I found this one as it was divine. I didn’t have any Cajun seasoning, just cayenne, and used it with fresh fried oysters. Winner!
I’m so happy it worked out! Lol yup, no one likes to share recipes it seems!
I’m definitely going to try this! And I love Tony’s but actually prefer Slap Ya Mama. It just seems to be a little less salty…taste wise anyway. You should try it!
Let me know if you make it! 🙂 Never tried SYM… maybe one day. I don’t think I’ve ever seen it in stores here (I live in Canada).
I ordered my SYM from Amazon, as I also live in Canada. Since the advent of Covid, our stores carry less and less of the things I’ve bought for years. No wonder Bezos is a multi-billionaire.
Will this work without horseradish ?
Hi! I’m not really quite sure how to answer this. Horseradish has a pretty strong flavor, so it will of course taste different without it. I mean you could make it without, but then it won’t be the same recipe. It’ll probably still taste good because of the mustard and Worcestershire sauce, but I haven’t ever made it without if you see what I mean haha. You may need to add more of those two ingredients to compensate.
Perfect with boiled shrimp! I’ve made your recipe so many times I don’t have to look it up anymore. Know it by heart ❤️🦐
That makes me so happy! 🙂
This was great! I’ve seen Cajun seasoning in many of your recipes and I would like to recommend that you try “Jack Millers” seasoning. It’s made in Ville Plate Louisiana, my Mom’s home town. You can get it on line. It’s an AMAZING Cajun seasoning!
I’m so happy you liked it, Aimee!! I should give that a try, thanks for the suggestion!
Am making your recipe today for crab cakes and filet mothers day dinner. I love it, hoping my daughter will too. Thanks
Wonderful! I’m so glad you like it. I hope she does too. 🙂 Hope you have a great Mother’s Day, Robin!
I made this tonight and it was wonderful. Definitely will be making it again.
Yay!! So happy to hear that, Barbara. Thanks for leaving me a comment!
I had some people coming over today and I made it to pair with both chicken and porkchops. It was so good! I’m definitely making more tomorrow to pair with some turkey burgers and fries.
I’m so happy to hear that, Nicole! Thanks for letting me know! XO
Can plain yogurt be used in this recipe in lieu of mayo?
It won’t be the same since it’s traditionally a mayo/aioli base. But if you’re trying to make something similar with fewer calories, you could definitely give it a try. Let me know how it goes!