Remoulade Sauce

Let me just say this, this Remoulade Sauce is the sauce dreams are made of. It makes any and everything taste so much better. With a creamy mayonnaise base that’s hooked up with tangy, bold and flavorful ingredients, it is the perfect pairing for anything from my bomb crab cakes to po’ boys galore. The best part is that this creole remoulade sauce recipe comes together so quickly, you won’t believe you made something taste so good so fast!

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A bowl of remoulade sauce ready to serve

I first dabbled in remoulade sauce in New Orleans, and it was life changing. It was on top of a perfectly golden fried fish po’ boy, and I seriously can’t stop thinking about its complex flavors. When trying to duplicate it, we had to do it right! So we spent ample time working on it until we fell in love with one. This one is inspired by a recipe from Sweet Savant. Let’s just say we nailed it!

What is remoulade sauce?

Remoulade got its start in France back in the 1600s as a creamy mayonnaise style sauce. It usually has a subtle sweet and sour flavor. It then took on a life of its own with influences from Louisiana creole style cuisine. The Louisiana remoulade sauce definitely has more flavor y’all. It is usually a bit spicier and tangier too with a mix of goodies like paprika or grain mustard. It has become quite a popular condiment in the U.S. as a result of all those flavor updates. Folks love to serve it with fried foods and crab cakes to jazz it up a bit.

The Lowdown on this Easy Remoulade Sauce

Cuisine Inspiration: Louisiana Creole goodness
Cooking Method: Mixing (no cooking for this one!)
Dietary Info: You can totally customize this for gluten-free and dairy-free diets boos
Key Flavor: Creamy and zesty with a kick of spice
Skill Level: Beyond easy y’all! Even the kiddos can help whip this up! (adults, you do the chopping!)

Ingredients to Make Remoulade Sauce Recipe

ingredients for remoulade sauce in separate clear bowls on a wooden cutting board
  • Mayonnaise: This is the creamy base of the recipe boos. It’s smooth, rich and able to hold up to all those flavor enhancers.
  • Dill Pickle Relish – We go with dill here instead of sweet to keep the flavor savory. If you want to add a bit of sweetness, you can definitely go for sweet relish. It will taste bomb regardless. You can even throw in some chopped pickles if you don’t have any relish.
  • Lemon Juice: A hint of citrus and acid here really brightens up the sauce.
  • Hot Sauce: Grab your fave here and adjust based on your heat preference. We love Louisiana in my family.
  • Capers: These give amazing texture with a nice crunch. Chop those babies good so they all blend in perfectly.
  • Mustard: I use creole here for extra jazz and tang but dijon works great as well.
  • Paprika: I add a sprinkle here for color and smokiness. Smoked is amazing here but regular sweet works fine.
  • Worcestershire sauce: This gives a bit of complex umami essence and depth to the sauce.
  • Minced Garlic: Nothing gives bold savory flavor like garlic. The more, the merrier in my opinion.

How to make remoulade

Making this may be even easier than eating it (maybe)! Simply measure all the ingredients into a bowl and whisk until combined. That’s it y’all. Ain’t nothing to it but to do it.

A collage of ingredients being mixed together to make a remoulade sauce recipe.

Tips for Making the Best Remoulade Sauce Recipe

  1. Let it chill: Once you mix it up, let those flavors develop. Pop in the fridge for an hour or even overnight to let those ingredients mingle.
  2. Use quality ingredients: A sauce is only as good as what you add to it. So don’t skimp on the mayo. Use full fat here and get the best you can get. The end results will be much better.
  3. Chop down those ingredients: Make sure the garlic is minced pretty fine and chop those capers up so they aren’t too distracting in the final sauce.
  4. Too hot?: Just throw in a bit more mayo if you overdid it on the hot sauce. In fact, you can do this to tone down any flavor you feel is a bit too much.
  • Swap out the Mayo: I must warn you that this switch up makes this recipe more non-traditional but if you want to lighten it up a bit, try greek yogurt or even sour cream. To make it vegan, use vegan mayo.
  • Citrus Swap: Lemon is so easy to grab but if you are in a pinch, lime juice or even vinegar will give you that acidic vibe.
  • Hot Swap: Want more heat or a different essence all together? Try sriracha or a super hot pepper sauce.
  • Herb it up: Serving crab cakes for a fancy party and want to dress this baby up a bit? Add a few herbs like parsley, tarragon or even chives. It adds some color and sophistication.
  • Spice it up y’all: Play around with some seasonings boos. Add a bit of cumin or cayenne to the mix.
po boy sauce being poured on top of a shrimp po boy

How to store creole remoulade

Remoulade sauce can be stored in an airtight container in the fridge for up to 2 weeks, if using store bought mayonnaise.

If using a homemade mayo as your base, leftovers will only be good for about 3 days. Store it the exact same way boos.

I would not recommend freezing this sauce since mayo tends to separate once frozen. The texture just won’t hit the same.

What to serve with Louisiana Remoulade Sauce

This remoulade is pretty popular in Louisiana so it goes well with stuff that has a creole or cajun vibe to it.

  • Crab Cakes: This is definitely the perfect remoulade sauce for crab cakes. Once you try this creamy sauce with my cakes, you won’t go back to another.
  • Po’ Boy Sandwiches: This sauce is as important as shrimp on a shrimp po’ boy. In fact, some folks call it “po’ boy sauce”. They go hand in hand.
  • Any Fried Dishes: Slater this on some of my faves like Fried chicken, fried pickles, chicken gizzards and fried fish, like catfish. It’s so dang on good y’all.
creole remoulade sauce close up in a clear bowl with wooden spoon stirring

Frequently Asked Questions

What can I do if my remoulade sauce is too thick or too thin?

Remoulade can easily be adjusted based on your preferences. Too thick? Add a bit more lemon juice to thin it out. Too thin? Throw in some more mayo to round it out.

Can I make remoulade ahead?

For sure boos! In fact, it will taste even better if you do. The flavors will really blend if it sits overnight.

What is the difference between French and Creole remoulade sauces?

While both have a base of mayo, the French version is much milder than the Creole one. The French version uses herbs like tarragon and parsley while the Creole rendition is heavy on the spices, creole flavors and heat. It is a bit more robust in flavor I would say.

More of my Favorite Savory Sauces

A bowl of remoulade sauce ready to serve

Remoulade Sauce

This Cajun Remoulade Sauce recipe is creamy, tangy, quick and easy to make and the perfect pairing with po' boys, fried okra, and fried catfish.
5 from 4 votes
Prep Time 15 minutes
Total Time 15 minutes
Course: Side Dish
Servings: 4 servings



For the Remoulade Sauce

  • 1 cup mayonnaise
  • 2 tbsp dill pickle relish
  • 1 tbsp fresh lemon juice
  • 2 tsp hot sauce
  • 2 tsp capers roughly chopped
  • 1 1/2 tsp paprika
  • 1 tsp Creole or Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 garlic cloves minced finely


For the Remoulade Sauce

  • Mix everything together and chill in the refrigerator until you are ready to use.


Remoulade sauce can be stored in an airtight container within the refrigerator for up to 2 weeks, if using store bought mayonnaise.
If using homemade mayonnaise as the base, leftovers will only be good for about 3 days stored the same way.
Don’t freeze.


Calories: 393kcal | Carbohydrates: 3g | Protein: 1g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 552mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg
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Filed Under:  Cajun and Creole Recipes, Condiments & Sauces, Mardi Gras, No-Cook


  1. I made this sauce for our crab cakes and it was delicious! Making a double batch next time so I have more 🙂 thanks!!

  2. This sauce was so flavorful and delicious!! We actually used it as a dip for homemade fries and it tasted great!

5 from 4 votes

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