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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 added a tsp of tarragon and capers, great.
Sounds good to me! 🙂
Easy and delish. I didn’t have any horseradish, so made it without. Added a little more of lemon and cayenne to make up for it, but was still perfect. Made this to go with alligator nuggets and just puppies. Everyone loved it.
I’m so happy to hear it was a hit!! 🙂
Love this recipe! Every once in a while I’ll add a tablespoon of ketchup to round out the flavor but it’s pretty perfect as-is. The horseradish and cajun seasoning are key!
Excellent!
Truly easy and truly delicious! I didn’t have horseradish sauce, so just went ahead without it…and it was fantastic. Looking forward to trying it with some horseradish sauce, too. If you want it hotter…just up the cayenne pepper amount…that’ll do the trick.
I’m so glad you enjoyed it, Eric!
Great dipping sauce for my homemade crabcakes this evening. First time ever tasting Roumalade was i Baton Rouge a few years ago with Boudin Balls. Loved it! Glad i found your recipe.
I’m so happy you enjoyed it!! 🙂 Thanks for your review!
A lot like mine, except I use straight horseradish, and Mayo separate. That way I can put more pop into it. I also use rough chopped capers with a little juice.
This is my go-to remoulade sauce recipe. I follow it except I add a tablespoon of capers. They add a bit more zing.
Wonderful!! So happy you like it, and I will have to try it with capers next time I make it.
I’m definitely going to try this recipe. However, I do have a question. I like a remoulade with a good kick. All of the creamed horse radish we have around here has no kick whatsoever. Can you recommend a brand of horse radish that has that kick I’m looking for? Thanks
Hi Rusty! I can’t recall what brand of horseradish I used for this recipe, unfortunately. I don’t eat it a lot, and I usually just pick up whatever is at my local grocery store when I’m recipe testing. I’m in Canada, so sometimes the brands can vary, anyway, from country to country (I assume you’re likely in USA?). With that said, I would look for a horseradish that’s labeled as “extra hot”. Amazon seems to have a few different choices, so that may be a good route to go? I hope you find one that’s got some kick and that you enjoy this recipe. 🙂
Living on the Gulf Coast of Texas, Horseradish is a must! I’ve tried many brands over the years. Without a doubt, Silver Springs Prepared Horseradish is the absolute BEST. Found in the refrigerated section of your grocery store. Only one with that “special kick” needed in sauces for seafood!
This is our go-to sauce for serving with Maryland-style crab cakes. It would probably work well as a dipping sauce with steamed shrimp, too. It’s so good! Thank you for sharing this recipe!
Fantastic!! I’m so pleased you enjoy it, Heather! 🙂
This is sooo good on the fried green tomatoes. My question is, how long does the sauce keep for if placed in fridge?
I’m so glad you enjoyed it!! I wouldn’t keep it for any longer than a week.