Remoulade Sauce

This classic cajun remoulade sauce is sure to spice up any seafood dish! It’s perfect with fried or boiled seafood, as a sandwich spread, or a salad dressing.
New Orleans remoulade sauce in a bowl with a spoon.

New Orleans style remoulade sauce is a classic condiment in Louisiana cuisine. This zesty and creamy sauce pairs perfectly with fried seafood, crab cakes, and boiled shrimp. It is delicious on po’ boy sandwiches, as a dipping sauce, or as a salad dressing. Only takes 10 minutes to prepare!

Cajun remoulade sauce in a bowl.

Cajun Remoulade Sauce

I’m a big fan of dipping sauces and condiments of all kinds, like Cajun Ranch or Spicy Garlic Aioli. Growing up in New Orleans, it was such a treat to eat out at a restaurant. My order was always chicken tenders or fried catfish with extra remoulade sauce! This flavorful Louisiana remoulade sauce is sure to spice up any meal and give it a Cajun twist!

Why you’ll love this recipe

  • Secret ingredient. This homemade remoulade sauce recipe has my secret ingredient for an extra creamy sauce!
  • Put it on EVERYTHING. This versatile condiment is great for dipping chicken tenders, shrimp, french fries, crab cakes, or fried green tomatoes, as spread on sandwiches and po’ boys, or as a salad dressing. The options are endless! You can basically use it anywhere you would use ketchup or ranch
  • Bold Cajun flavors. This sauce is sure to spice up any dish with flavors of creole mustard, hot sauce, horseradish, and garlic. It packs in tons of flavor!
  • It’s quick. You only need 10 minutes to prepare this sauce. Just a little chopping and mixing and you are ready to go. 
Dipping a blackened chicken tender in new orleans remoulade sauce.

What is remoulade sauce?

Remoulade sauce is rooted in French cuisine, like so much of New Orleans and Cajun cooking. It is usually a mayonnaise based sauce served cold, but there are also some oil based versions. 

In New Orleans we pronounce it RAH-muhl-odd, but the French pronunciation is a little different. 

Louisiana remoulade sauce is a complex sauce that can have many different ingredients, but it usually has a mayonnaise base with fresh herbs, vinegar, and creole or dijon mustard. It is creamy and tangy.

The mayonnaise based remoulade is sometimes referred to as “white remoulade” and is similar to tartar sauce. White remoulade sauce (which is really more of a pink hue) is amazing on deep fried foods, especially seafood. You will often find it served with fried shrimp, fried green tomatoes, and fried oysters. It is also commonly served with crab cakes. 

It can also contain finely diced onions, dill pickles, green onions, celery or red bell peppers for a little bit of crunch. Other common ingredients include horseradish, Worcestershire sauce, lemon juice, garlic, paprika, cayenne pepper, hot sauce, or Cajun seasoning. As you can see, there are a lot of variations of this sauce!

There is also a “red remoulade” sauce which is oil and vinegar based instead of mayonnaise, but contains most of the same other ingredients. It is a Creole version of the French sauce, and typically has tomato sauce or ketchup, giving its red color. 

Red remoulade sauce was made famous by the historical New Orleans French Quarter restaurant, Galatoire’s. It is served in an appetizer dish called Shrimp Remoulade, where it is tossed with boiled shrimp, and served on a bed of lettuce with lemon wedges. Think of it like a Cajun Shrimp Cocktail. Red remoulade is amazing on boiled shrimp or lump crab meat. 

Now, you will find shrimp remoulade as an appetizer in restaurants all across New Orleans.

Ingredients & Substitutions

Ingredients needed to make Cajun remoulade sauce.

See the recipe card below for the complete list of ingredients and measurements.

  • Mayonnaise and sour cream – While most remoulade recipes have a mayonnaise base, this one uses half mayo and half sour cream. It gives the sauce a luscious thick and creamy texture. Substitute for using all mayo instead. 
  • Creole mustardCreole mustard is a type of grainy brown mustard that has been flavored with horseradish and vinegar. It’s a common condiment found in South Louisiana kitchens. If you can’t find creole mustard, substitute for dijon mustard, stone ground mustard, whole grain mustard, or spicy mustard. Do not use plain yellow mustard. 
  • Produce – This remoulade has lots of fresh chopped green onions and parsley. Make sure to dice them very finely. Can substitute green onions for chives. You will also need 2 garlic cloves. Fresh garlic is much better than jarred garlic!
  • Pantry items – Ketchup gives this sauce a hint of needed sweetness. Capers add a briney element and give it some texture. Horseradish gives it a tangy kick. Use prepared horseradish, not fresh. 
  • Hot sauce – Use a Louisiana style hot sauce. I like vinegar based hot sauces best like Louisiana Hot Sauce or Crystal Hot Sauce

If you want a spicy sauce, add in more hot sauce, dash of cayenne pepper, or Cajun Seasoning

Equipment needed

How to make Cajun remoulade sauce

Ingredients for remoulade sauce in a bowl.

STEP ONE: PREP

Mince garlic. Chop parsley, green onions, and capers. Add all ingredients to a bowl. 

Remoulade sauce in a bowl.

STEP TWO: MIX

Mix all ingredients until well combined. Add salt and pepper to taste. 

PRO TIP: For best results, chill at least 30 minutes before serving. This sauce gets much better the next day, so it’s good to prepare the day before you want to serve. 

What to serve with remoulade sauce

  • It’s amazing with any fried seafood, like fried shrimp, fried oysters, or fried catfish
  • Use it in place of mayonnaise in deviled eggs
  • The best dipping sauce for Blackened Chicken Tenders
  • A classic sauce for crab cakes or fried green tomatoes
  • Great for dipping chicken wings
  • Spread it on French bread for or roast beef or fried shrimp po’ boys
  • Use is as a dip for prime rib
  • Pair it with Oven Baked Blackened Salmon
  • Thin it out with a little water and use it as a salad dressing for a shrimp salad
  • It’s a great sauce for dipping french fries, hush puppies, onion rings, and tater tots

Storage & make ahead

How to store leftovers: Store sauce in an airtight container in the refrigerator for 4-5 days. 

How to freeze: Do not freeze mayonnaise based sauces. 

Make ahead: You can make this sauce a day or two ahead of time before you want to serve and store it in the refrigerator. It gets even better after it sits in the fridge for a day. 

Cajun remoulade sauce with a spoon.

Frequently Asked Questions

Do you serve remoulade hot or cold?

Remoulade sauce should be served cold, especially white remoulade sauce which is mayonnaise based. 

What’s the difference between red and white remoulade sauce?

White remoulade sauce has a mayonnaise base, while red remoulade has an oil and vinegar base. Both sauces can contain similar ingredients including capers, horseradish, creole seasoning, herbs and Worcestershire sauce. Red remoulade usually has tomato sauce or ketchup for a red color. 

More sauce recipes

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I’m the blogger, recipe developer, food photographer, and otherwise food obsessed gal behind Lauren From Scratch. I was born and raised in New Orleans and lived in South Louisiana most of my life. Growing up around Cajun country has instilled a love of food that runs deep in my bones. I am passionate about food and teaching you how to make mouth-watering Louisiana inspired dishes in your own kitchen!


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New Orleans remoulade sauce in a bowl with a spoon.

New Orleans Remoulade Sauce Recipe

This classic cajun remoulade sauce is sure to spice up any seafood dish! It’s perfect with fried or boiled seafood, as a sandwich spread, or a salad dressing.
4.94 from 43 votes
Prep Time 10 minutes
Total Time 10 minutes
Course condiment
Cuisine American, Cajun
Servings 8 servings
Calories 132 kcal

Ingredients
 
 

  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 tablespoons creole mustard
  • 2 tablespoons ketchup
  • 2 tablespoons finely chopped green onions 1-2 shoots
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon capers finely chopped
  • 2 garlic cloves minced
  • 1-2 teaspoon hot sauce
  • 1 teaspoon prepared horseradish
  • ½ teaspoon paprika
  • ¼ teaspoon Worcestershire sauce
  • Salt and black pepper to taste

Instructions
 

  • PREP: Mince garlic. Finely chop parsley, green onions, and capers.
  • MIX: Combine all ingredients in a small bowl and mix together well. Add salt and pepper to taste.
  • CHILL: For best results, chill at least 30 minutes before serving.

Notes

  • If you prefer a smoother sauce, use an immersion blender or food processor to pulse until smooth.
  • For extra heat, add a dash of cayenne pepper or more hot sauce.
  • Store leftover sauce in an airtight container in the refrigerator for 4-5 days.
  • Do not freeze mayonnaise based sauces.
  • You can make this sauce a day or two ahead of time before you want to serve and store it in the refrigerator. It gets even better after it sits in the fridge for a day.

Nutrition

Calories: 132kcalCarbohydrates: 3gProtein: 1gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 14mgSodium: 215mgPotassium: 52mgFiber: 0.3gSugar: 2gVitamin A: 190IUVitamin C: 2mgCalcium: 23mgIron: 0.2mg
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4.94 from 43 votes (43 ratings without comment)

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