Louisiana Remoulade Sauce

I created this Louisiana Remoulade Sauce recipe as a bold, zesty condiment rooted in Cajun tradition. It’s creamy, tangy, and packed with flavor—perfect for slathering on seafood, po’boys, salads, or as a dipping sauce for fried foods.

Why You’ll Love This Recipe

I love how this remoulade balances creamy mayonnaise, bright vinegar and lemon, and savory spice. Every bite is flavorful and versatile—whether I’m serving shrimp, crab cakes, fried green tomatoes, or just dipping veggies, this sauce elevates everything with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mayonnaise

• Yellow mustard

• Creole or Dijon mustard

• Lemon juice

• White or apple cider vinegar

• Hot sauce or cayenne pepper

• Worcestershire sauce

• Garlic powder

• Onion powder or finely minced onion

• Paprika (sweet or smoked)

• Celery seed or chopped celery

• Fresh parsley or chives, finely chopped

• Salt and pepper

Directions

1. I whisk together mayonnaise, yellow mustard, and Creole or Dijon mustard in a bowl until smooth.

2. I add lemon juice and vinegar, then stir in hot sauce or cayenne, Worcestershire sauce, garlic and onion powders, and paprika.

3. I mix in celery seed or chopped celery, plus finely chopped herbs like parsley or chives.

4. I taste and adjust seasoning—adding more acid, heat, or herbs as I prefer.

5. I cover the sauce and refrigerate it for at least 30 minutes, ideally a couple of hours, to let flavors meld.

Servings And Timing

This recipe yields about 1 to 1¼ cups of sauce—enough to serve 4–6 as a condiment.

• Prep time: 10 minutes

• Chill time: 30 minutes to 2 hours

• Total time: around 45 minutes (including chill)

Variations

• I make it entirely vegan by using vegan mayo and skipping Worcestershire—or using a vegan version.

• I reduce heat by omitting cayenne or using less hot sauce if I want a milder version.

• I add finely diced pickles or cornichons for a tart crunch.

• I stir in a bit of horseradish or whole-grain mustard for extra zing.

• I make a lighter version with part Greek yogurt or buttermilk blended in with the mayo.

Storage/Reheating

I store leftover remoulade in an airtight container in the fridge for up to 5 days. No reheating is needed—it’s best served chilled or at room temperature. Just stir well before using, especially if separation occurs.

FAQs

What’s the difference between Remoulade and Tartar Sauce?

I find remoulade has more depth—with mustard, vinegar, hot sauce, and spices—whereas tartar sauce is typically milder, mayonnaise-based with pickles and herbs.

Can I make it ahead of time?

Absolutely. I often mix remoulade the day before, which gives it time to develop deeper flavors.

How spicy is this Remoulade?

It can range from mild to fiery depending on how much hot sauce or cayenne I add. I taste as I go to control heat level.

What dishes pair best with Remoulade?

I use it with shrimp, crab cakes, fried fish or oysters, grilled meats, and po’boys—or even as a veggie dip or dressing base.

Can I freeze Remoulade?

I don’t recommend freezing—it can separate and lose texture. I stick to refrigerating and use within five days.

Conclusion

I love making this Louisiana Remoulade Sauce when I want a bold, flavorful condiment that brings zest and spice to seafood, fried dishes, or sandwiches. It’s easy to whisk together, customizable to taste, and yields big flavor with minimal effort.

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