Remoulade Sauce

This remoulade sauce is creamy, tangy, and packed with bold flavor — just like the kind you’d find served alongside fried shrimp, crab cakes, or po’ boy sandwiches in New Orleans. Made with mayonnaise, mustard, hot sauce, lemon juice, and Cajun spices, this Southern classic takes just minutes to make and instantly elevates seafood, chicken, and even fries. It’s the perfect blend of Louisiana-style remoulade and Cajun remoulade, giving you a creamy texture with smoky heat and zesty brightness in every bite. If you’ve tried my Cajun Cream Sauce or Adobo Sauce, you already know I have a knack for recreating restaurant-style sauces — and this one might just be my best yet.

Why I Love This Easy Remoulade Sauce Recipe

The first time I ever had remoulade sauce was at Disney’s Café Orleans with their famous Pommes Frites. They came with a spicy Cajun remoulade for dipping, and I was instantly obsessed. It was tangy, creamy, and a little smoky — honestly, the best sauce I’d ever had with fries. When I got home, I made it my mission to recreate that flavor. After a few rounds of testing, combining the Louisiana remoulade and Cajun remoulade styles, I finally nailed it with this version.

I love this homemade remoulade sauce because it’s one of those sauces that makes everything taste better. It’s quick — ready in just five minutes — and made with simple ingredients you probably already have in your fridge. The combination of creamy mayo, zesty mustard, smoky paprika, and a hint of cayenne creates a perfectly balanced sauce that’s spicy, tangy, and addictively good.

You can use this remoulade sauce as a dip for shrimp, crab cakes, and fries, spread it on burgers or po’ boys, or drizzle it over roasted vegetables or fried green tomatoes for a restaurant-quality finish at home. 

Ingredients You’ll Need

• ½ cup mayonnaise (or vegan mayo)
• 1 tablespoon mustard (Dijon or yellow)
• 1 teaspoon hot sauce (your favorite brand)
• ½ teaspoon paprika
• 2 garlic cloves, grated
• 1 scallion, finely chopped
• 1 teaspoon fresh lemon juice
• ⅛ teaspoon onion powder
• Pinch of cayenne pepper
• Chives for garnish (optional)

How To Make Remoulade Sauce

Step 1: Mix the Base

In a small bowl, combine mayonnaise, mustard, hot sauce, paprika, grated garlic, scallion, lemon juice, onion powder, and cayenne.

Step 2: Adjust to Taste

Stir until smooth. Taste and adjust—add more lemon juice for brightness or extra cayenne for heat.

Step 3: Chill Before Serving

For the best flavor, cover and refrigerate for at least 30 minutes to let the ingredients meld.

Step 4: Serve

Garnish with chopped chives and serve as a dip, spread, or drizzle.

Expert Tips for The Best Remoulade Sauce

• Use high-quality mayonnaise for the best base. Mayonnaise makes up the bulk of this remoulade sauce, so the quality matters. I prefer to use Duke's real mayonnaise, but any full-fat mayo or a homemade version works if you want the creamiest, richest texture. Low-fat or reduced-fat mayo tends to make the sauce thinner and less flavorful. If you’re dairy-free, vegan mayo works well, just make sure it’s a brand with a smooth, neutral flavor.
• Grate or finely mince the garlic. The garlic adds depth and heat to the sauce, but if it’s too chunky, it can overpower the other flavors. Grate the garlic with a microplane or mince it as finely as possible so it melts into the sauce. This gives you a smooth, well-blended texture and prevents raw, harsh bites.
• Let the sauce chill before serving. This is the step that makes all the difference. Remoulade tastes best after chilling for at least 30 minutes — ideally an hour or even overnight. The resting time allows the garlic to mellow, the spices to bloom, and the lemon juice to round out the flavor. You’ll notice the sauce tastes deeper, more balanced, and restaurant-quality once it’s had time to rest.
• Choose your hot sauce strategically. Not all hot sauces are created equal! For authentic Cajun or Louisiana remoulade, go with Louisiana-style sauces like Crystal, Tabasco, or Frank’s RedHot — they add the perfect tangy heat without overpowering the other flavors. If you prefer a smokier edge, consider using chipotle hot sauce or a touch of smoked paprika for added depth.
• Balance the flavors like a chef. Taste as you go! If the sauce feels too spicy, add another spoonful of mayo to mellow it out. If it tastes too mild, add a few extra drops of hot sauce or a pinch more cayenne. For extra brightness, a splash of pickle juice, caper brine, or even a bit of Dijon mustard adds the perfect punch. This sauce is all about finding that sweet spot between creamy, tangy, spicy, and savory.
• Customize it to your taste. The beauty of remoulade is how adaptable it is. For a more Louisiana-style remoulade, add chopped pickles, capers, or Creole mustard. For a Cajun-style version, mix in a little horseradish or Worcestershire sauce for smoky depth. You can also stir in fresh herbs like parsley or chives for color and freshness.
• Adjust consistency if needed. If your remoulade thickens too much after chilling, whisk in a teaspoon of water or lemon juice to loosen it back up. For a thicker, spreadable version (perfect for burgers or po’ boys), let it chill uncovered for 10–15 minutes to firm slightly.

Remoulade Sauce Variations To Try

• Creole Remoulade – Add 1 teaspoon prepared horseradish and 1 teaspoon Creole mustard for bold Louisiana flavor.
• Pickle Remoulade – Stir in 2 teaspoon finely chopped dill pickles or capers for tanginess.
• Spicy Remoulade – Use extra cayenne or a dash of sriracha for more heat.
• Herb Remoulade – Add 1 tablespoon chopped parsley or dill for freshness.
• Smoky Version – Swap paprika for smoked paprika for a deeper flavor.

Remoulade Sauce FAQs

What is remoulade sauce?

Remoulade sauce is a classic French condiment that was originally made with mayonnaise, mustard, herbs, and capers — but over time, it evolved into a Southern staple, especially in Louisiana and Cajun cooking. The Louisiana-style remoulade is creamy, tangy, and slightly spicy, made with mayonnaise, mustard, lemon juice, hot sauce, garlic, and paprika. Think of it as the South’s answer to aioli — rich and creamy, but with a bold Cajun kick.

What does remoulade sauce taste like?

Remoulade sauce is creamy, tangy, and slightly spicy, with a rich balance of flavors from mayo, mustard, lemon juice, and Cajun spices. Think of it as a zesty aioli meets spiced-up tartar sauce — but with that unmistakable Louisiana flair. It’s smooth, smoky, and a little punchy, with just enough heat to make it addictive without being overwhelming.

Is this the same as Creole remoulade?

This version is closer to a classic Louisiana-style remoulade, which is mayonnaise-based and flavored with paprika, mustard, lemon juice, and a touch of cayenne. Creole remoulade adds extra heat and depth with ingredients like ketchup, horseradish, Worcestershire sauce, or hot sauce, giving it a redder color and bolder flavor. Both are delicious — Creole versions are just spicier and more robust, while this one is creamier and more versatile.

What can I serve remoulade sauce with?

This Cajun remoulade sauce goes with just about everything! It’s a must-have condiment for crab cakes, crispy crab balls, fried shrimp, beer battered shrimp, catfish nuggets, po’ boy sandwiches, and fried green tomatoes or fried red tomatoes. It also makes an incredible burger sauce or dip for fries, onion rings, and roasted potatoes. For something unexpected, drizzle it over grilled vegetables, chicken, or seafood tacos for a burst of Southern flavor.

Can I make it vegan or dairy-free?

Yes — this remoulade sauce recipe can easily be made vegan or dairy-free. Use vegan mayonnaise and make sure your hot sauce and mustard are plant-based. The flavor and texture will still be creamy, tangy, and delicious. You can even add a splash of unsweetened almond milk or lemon juice to thin it slightly if needed.

Can I make remoulade ahead of time?

Absolutely! In fact, remoulade tastes even better after chilling overnight. Preparing it in advance allows the flavors of garlic, lemon, and spices to blend more deeply. Just cover tightly and refrigerate until ready to serve — perfect for prepping before a seafood boil or holiday meal.

How long does remoulade sauce last?

Homemade remoulade sauce will keep for up to 5 days in the refrigerator if stored in an airtight container. The flavors actually improve after a day or two as they meld together. Always stir before serving, as the sauce may thicken slightly while chilled.

Can I freeze remoulade sauce?

No, I do not recommend freezing it since mayo-based sauces don’t freeze well. Freezing causes the mayonnaise to separate, resulting in a grainy or curdled texture once thawed. For the best quality, store it in the fridge and make smaller batches as needed.

My Final Thoughts on This Remoulade Sauce Recipe

This homemade remoulade sauce is creamy, tangy, and full of flavor—an easy condiment that instantly adds Southern flair to any meal. With just a few pantry ingredients and five minutes of prep, it’s perfect for anything from seafood to sandwiches and fries. Once you make it from scratch, you’ll never buy the bottled version again! Try it out and leave me a comment and review below so I can hear your thoughts on this recipe.

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• Homemade A1 sauce
• Cajun Alfredo sauce
• Shake Shack sauce
• Oyster sauce
• Chipotle red chimichurri sauce