Classic Remoulade Sauce Recipe for Seafood and Sandwiches

Remoulade sauce captured me on my first trip to New Orleans. That first bite—creamy, spicy, and surprisingly layered—stuck with me. I’ve experimented with many versions since, and this recipe is the one I return to. It begins with a mayonnaise base and gains its character from Cajun seasoning, whole grain mustard, hot sauce, and freshly grated horseradish.

For me, the best remoulade starts with a good full-fat mayonnaise rather than olive oil, though some Louisiana cooks prefer otherwise. I also skip dill pickles or relish; they can clash with capers and dull the bright flavors. This remoulade is excellent with crab cakes, as a dip for boiled shrimp, spread on a po’ boy, or as the dressing for a shrimp remoulade.

“This remoulade/sauce is absolutely delicious!!! Perfect on any kind of seafood, especially crayfish, prawns and fish cakes.”

elisabeth

Recipe at a Glance

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 6 servings
• Skill Level: Easy

Remoulade Sauce Ingredients

• Mayonnaise: Use your favorite full-fat mayonnaise (not a salad dressing) as the base.
• Whole Grain Mustard: Adds little pops of seed and texture; Dijon is an acceptable substitute but loses that texture.
• Ketchup: A small amount for color and a touch of sweetness that contrasts the heat.
• Garlic: One small clove of fresh garlic, minced.
• Fresh Horseradish: Grated fresh horseradish brings bright pungency; its intensity varies, so taste as you go.
• Lemon Juice: Freshly squeezed lemon juice keeps the sauce bright.
• Capers: Coarsely chopped so you get bursts of briny flavor throughout.
• Fresh Parsley: Flat-leaf parsley is ideal for freshness and color.
• Green Onion: Use both white and green parts for mild onion flavor and color.
• Cajun Seasoning: This provides the Louisiana profile; Creole seasoning is a good, slightly milder alternative.
• Hot Pepper Sauce: Tabasco or Crystal work well; adjust to taste.

How to make Remoulade Sauce

Combine mayonnaise, whole grain mustard, ketchup, minced garlic, grated horseradish, lemon juice, chopped capers, parsley, green onion, Cajun seasoning, and hot sauce in a medium bowl. Stir until smooth, then refrigerate for at least an hour to let the flavors meld.

Recipe Options

• Lighter version: Swap half the mayo for Greek yogurt for a tangier, lighter sauce that pairs well with delicate fish or scallops.
• Dijon instead of whole grain: Dijon works but you’ll lose the mustard seed texture.
• Vinegar swap: If you lack fresh lemon, white wine vinegar is an acceptable substitute.
• Extra heat: Add a pinch of cayenne along with more hot sauce to layer the spice.
• Herb swap: Use fresh dill instead of parsley when serving with salmon or trout.
• Milder seasoning: Choose Creole seasoning for a gentler Louisiana flavor.

Tartar Sauce vs. Remoulade: What’s the Difference?

Both sauces use mayonnaise, but they serve different purposes. Tartar sauce is simpler—mayo, pickles or relish, sometimes lemon and herbs—and is a cool, creamy partner for fried fish or fish and chips. Remoulade is more complex and varies by style: French remoulade is closer to tartar with capers and herbs, while Louisiana remoulade ramps up spices, mustard, and hot sauce. The Louisiana version is robust enough for crab cakes, shrimp cocktail, and po’ boys.

Storage

Store leftover remoulade in an airtight container in the refrigerator. It will keep up to two weeks if made with store-bought mayonnaise; use within one week if you made the mayonnaise at home. Stir before serving.