Remoulade Sauce (Quick + Easy Recipe)

This Louisiana-style Remoulade Sauce is a smoky and tangy dipping sauce that’s perfect for po’ boys, cooked shrimp, fried green tomatoes, and crab cakes. 

Tartar sauce, meet seafood’s next best friend: Remoulade Sauce.

A creamy mayonnaise base is amped up with Southern-style flavors from Cajun seasoning, horseradish, mustard, pickle juice, and a handful of other simple condiments. Mix them all together and you’re done! You’ll quickly fall for the layers of tang, smoke, and spice in every bite.

This quick 5-minute dipping sauce is the best condiment to pair with air fryer shrimp, po’ boy sandwiches, fried fish, fried green tomatoes, and french fries. You could even include it on a game day charcuterie board! It’s honestly easier to think of where NOT to serve it.

Bowl of remoulade sauce next to small spoon of spices and large bowl of cooked shrimp.

🥣 What is remoulade sauce?

Remoulade (pronounced reh-moo-lahd) is essentially flavored mayonnaise (but not just any flavor). The original remoulade sauce recipe traces back to France, where it combines mayonnaise with herbs, pickles, and capers.

Despite its french roots, this sauce has grown in popularity in the United States, specifically in the south and Louisiana. My Southern-style remoulade is made with mustard, pickle juice, horseradish, spicy and savory seasonings, and hot sauce. Just like the Louisiana favorite, this tangy and smoky sauce is a staple alongside deep-fried finger foods and seafood.

🛒 Ingredients needed

Mayonnaise and any combination of herbs, spices, and pickles are at the base of every remoulade. However, the Louisiana Creole seasoning kicks things up a notch here! Here’s what you’ll need for this Southern-inspired sauce:

  • Mayonnaise – This is the base of the sauce. I don’t recommend making any substitutions here.
  • Mustard – I love making a remoulade with Dijon, but you can use spicy mustard (ideally Creole mustard) or whole grain instead.
  • Paprika
  • Dill pickle juice – This not only helps thin the mayo base into a smooth consistency but also amps up the tangy flavor. 
  • Cajun seasoning – A warm, smoky, and peppery Louisiana seasoning blend I often use on pork chops, grilled shrimp skewers, and red beans and rice. Creole seasoning works too. 
  • Horseradish – It needs to be prepared horseradish, not horseradish sauce. 
  • Hot sauce – Use a Louisiana-style hot sauce, like the original tabasco, Crystals, or any hot sauce you like.
  • Garlic
Small bowl of orange remoulade sauce with shrimp dunked into it.

📋 How to make remoulade sauce

Grab a bowl, measuring cups and spoons, a whisk, and the remoulade ingredients. Add all of the ingredients to the bowl and stir to combine.

That’s it! The hardest part is deciding where to use it first.

Tip: I recommend leaving the homemade remoulade in the fridge for 1 or 2 hours after you mix it together. This time gives the ingredients a chance to wake up and mingle, resulting in a well-rounded, full-bodied flavor.

ℹ️ FAQs

Is remoulade sauce spicy?

This isn’t a blazing hot and spicy remoulade recipe per se. The creamy mayonnaise calms the fiery ingredients, helping the tangy, garlicky, and smoky flavors shine through.
If you don’t eat spicy food, then it’s best to lower the hot sauce to ½ teaspoon or omit it altogether.

Can you make it with homemade mayonnaise?

​​You can, but the dip will not keep as long as remoulade made with storebought mayo. Remoulade made with homemade mayo keeps for about 2 to 3 days in an airtight container in the fridge, whereas remoulade made with storebought mayo keeps for up to 2 weeks. 

Can you freeze homemade remoulade sauce?

Mayo-based sauces and dips, like remoulade sauce, can be frozen, but some separation may occur upon thawing. It’s best to make only what you plan on using within the 2 week shelf life.

Shrimp on serving tray with lemon wedges and remoulade sauce.

🍤 Ways to use remoulade

This dipping sauce is traditionally served with fried dishes popular throughout Louisiana and the south, like po’ boy sandwiches, boiled shrimp, fried green tomatoes, fried chicken, boudin balls, and crab cakes.

Get creative and use it as a dip or sauce with any dish that could use a tangy or savory bite. These are a few of my favorite ways to use it:

Overhead shot of remoulade in bowl with shrimp surrounding it.

​​Did you make this remoulade sauce?

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Overhead shot of remoulade in bowl with shrimp surrounding it.

Remoulade Sauce Recipe

This Louisiana-style Remoulade Sauce is a smoky and tangy dipping sauce that’s perfect for po’ boys, fried green tomatoes, and crab cakes.
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Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 6 people

Ingredients

  • 2/3 cup mayonnaise
  • 2 Tablespoons dijon mustard
  • 2 teaspoons paprika
  • 2 teaspoons dill pickle juice
  • 1 teaspoon cajun seasoning
  • 1 teaspoon prepared horseradish
  • 1 teaspoon hot sauce
  • 1 clove garlic (grated)

Instructions

  • Combine ingredients in a small bowl and stir to combine.

Notes

I recommend leaving the homemade remoulade in the fridge for 1 or 2 hours after you mix it together. This time gives the ingredients a chance to wake up and mingle, resulting in a well-rounded, full-bodied flavor.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Small Bowl

Nutrition

Calories: 177kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 10mg | Sodium: 260mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 513IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.4mg

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