Remoulade Sauce is an authentic Cajun dip recipe that can oftentimes be found served with crab cakes or fried catfish. It is an easy sauce recipe to whip up and is made with mayonnaise, mustard, a touch of Cajun seasoning and a few more ingredients that give it tons of flavor and spice.
Easy Cajun Remoulade Sauce
Whether you are serving up crab cakes at a party, need a dip for Baked Potato Wedges, or simply want to add a bit more flavor to your Blackened Salmon… this remoulade sauce recipe is the perfect dip to accompany just about any dish!
While yes, it is made with 10 ingredients, they are all super easy to find at your local grocery store. But if you still have trouble locating one or two ingredients, there are a few simple swaps you can make!
What is Remoulade Sauce?
Remoulade sauce is a traditional Louisiana sauce with a mayonnaise base. Oftentimes you will find it also includes Creole mustard, paprika, garlic, and Cajun or blackened seasoning. In the recipe below it also gets a bit of kick from Louisiana-style hot sauce and a tang from pickle relish and prepared horseradish.
Remoulade sometimes gets confused with tartar sauce. Tartar sauce is made with a few of the same ingredients, mayonnaise and pickles, but does not have the spicy components that remoulade contains, i.e. Cajun seasoning, hot sauce, or paprika.
You can tell the difference between the two sauces by their variation in color. Remoulade sauce will typically have more of a red hue while tartar sauce is more of a white color.
How to Make
Remoulade sauce starts with a mayonnaise base and then has a few other ingredients whisked in including:
- Mustard – Creole mustard is used in this recipe, but spicy or regular mustard will work great, too.
- Pickle relish – You can use dill or sweet.
- Lemon juice – Adds a bit of freshness
- Paprika and Cajun seasoning – These spices give it the flavor we know and love!
- Horseradish – Make sure you do not leave this ingredient out! It’s super important when giving authentic flavor.
- Hot sauce – A Louisiana style is best. (Such as Tabasco sauce.)
- Fresh garlic – Feel free to sub ¼ teaspoon garlic powder if you do not have a clove.
Once you have gathered all of your ingredients, simply place them in a medium-sized bowl and whisk until well combined.
Refrigerate for 1-2 hours or up to 24 hours so the flavors meld together before serving.
Adjusting the Spice
As mentioned previously there are a few ingredients that give this Louisiana inspired sauce it’s spicy flavor. This particular recipe is about a 3 on a scale of 1-10.
If you are not a huge fan of spice you can make the following adjustments:
- Decrease the amount of hot sauce or leave it out completely.
- Make sure you buy a mild Cajun or blackened seasoning. Also, blackened seasoning tends to be a little less spicy than Cajun seasoning blends.
- And don’t forget to double-check that the paprika is not “hot.”
How Long Does It Last?
Homemade remoulade keeps well in the refrigerator for up to two weeks. Store it in an airtight container for best results.
Store-Bought Brands
While I am obviously a huge proponent of making this easy recipe from scratch, there are a few brands that sell prepared remoulade sauce if you are short on time:
My word of caution with purchasing store-bought is the quality of ingredients used. Many of them use only soybean oil (and not a mix of oils) and high fructose corn syrup.
If you would like to be more in control of the types of ingredients used (like an avocado mayonnaise or using relish without a ton of added sugar) then stick to making this recipe at home!
How to Serve
There are so many dishes and recipes you can serve with this flavorful sauce. A few of my favorites include:
- Blackened Salmon – or just about any other fish!
- Baked Potato Wedges – This makes a delightful dip for some crispy potato fries.
- Blackened Shrimp Tacos – You can add this on top of the blackened shrimp for an epic combo!
- Fried Chicken Tenders – It makes the perfect adult dip for chicken tenders!
- Crab cakes, fried catfish, po’ boys, or just about any other Louisiana recipe that needs a little kick!
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Cajun Remoulade Sauce
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Ingredients
- 1 cup mayonnaise*
- 3 Tbsp. Creole mustard or spicy
- 2 Tbsp. pickle relish dill or sweet
- 1 Tbsp. lemon juice
- 1 tsp. paprika
- 1 tsp. Cajun seasoning
- 2 tsp. prepared horseradish
- 1 clove garlic finely minced
- 1 tsp. Worcestershire sauce
- 1 tsp. hot sauce such as Tabasco
Instructions
- Combine all ingredients in a medium-sized bowl and whisk to combine.1 cup mayonnaise*, 3 Tbsp. Creole mustard, 2 Tbsp. pickle relish, 1 Tbsp. lemon juice, 1 tsp. paprika, 1 tsp. Cajun seasoning, 2 tsp. prepared horseradish, 1 clove garlic, 1 tsp. Worcestershire sauce, 1 tsp. hot sauce
- Store remoulade sauce for 1-2 hours or overnight so the flavors can meld together for best taste.
- Serve remoulade sauce with baked potato wedges, over fried fish, with crab cakes or chicken and enjoy!
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Notes
- Prep Ahead: This sauce should be made at least 2 hours ahead of time, or 1-2 days before for best flavor.
- Storage: Keep leftover sauce in an airtight container in the refrigerator for up to 2 weeks. Freezing mayonnaise tends to cause separation, freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the mustard powder or prepared? Thank you
Creole or spicy mustard, the prepared condiment, is called for in this recipe.
We’re used to a Danish remoulade sauce. This spicy delight was a revelation! Now becoming one of our go to recipes for so many dish accompaniments. Thank you!
PS: love the crab cakes too!!😊
Yay! So happy to hear you enjoyed the recipe, Lesley! So glad it’s a new go-to. Thanks so much for taking the time to leave a comment and rating!
Thank you for this recipe, so glad I found it. Well I put it together with pantry items I had on hand as I limit trips to the store these days. No relish, but I did have olive tapenade and used 1 tbls. Alas, no horseradish bit it turned out delicious just the same. I made this before breakfast and could not stop tasting it. This will go great with bang bang shrimp for dinner later.
So happy you enjoyed it! And sounds like you made some great substitutions. Thanks so much for your comment and rating 🙂
Lots of spice and full of flavor. Made this remoulade sauce to go with some bbq-spiced shrimp.
So happy you enjoyed the recipe, Nancy!! Thanks for your comment and rating 🙂 I bet the bbq shrimp were amazing!
Absolutely love remoulade sauce. I cannot wait to make this at home!
Yay! I can’t wait to hear what you think 🙂
I made it exactly as the recipe stated. I thought it tasted like too much mayo, and was a tad bit salty. I am letting it sit in the fridge, to blend and will taste it later. I noticed an asterik by the mayo, but never an explanation of why it was there. Next time, I think I will cut down on the mayo a little bit.
Thank you so much for your honest review, Cody! It definitely largely depends on the type/brand of ingredients used. The asterisk next to mayo is that you can use avocado oil mayo if Paleo or Whole30 (mentioned in the recipe notes.) Thanks for your comment!