New Orleans Remoulade Sauce Recipe

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.

Course condiment

Cuisine American, Cajun

Keyword cajun sauce, condiment, remoulade, sauce

Prep Time 10

Total Time 10

Servings servings

Calories 132kcal

Author Lauren LeBlanc

Equipment

Knife
cutting board
Garlic press optional
Measuring spoons
Measuring cups

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

US Customary - Metric

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