This sauce isn’t just for show—it’s the real deal, and it’s meant to be slathered, dipped, and drizzled on everything from fried green tomatoes to shrimp po’ boys. This recipe embodies everything I love about classic Louisiana-style remoulade. I've tweaked it, perfected it, and now it stays on repeat in my home. It’s quick and made with everyday ingredients you probably already have on hand.
You'll love this sauce on Fried Green Tomatoes, Shrimp Po Boys, Shrimp Burger, Blackened Chicken Sandwich, and my Air Fryer Chicken Sandwich
Table of Contents
Ingredients
- Mayo
- Garlic
- Fresh Lemon Juice
- Creole Seasoning
- Smoked Paprika
- Mustard
- Hot Sauce
What is Remoulade Sauce
Remoulade sauce is a cold, tangy condiment that originated in France. It is typically made with a mayonnaise or aioli base and flavored with a mixture of herbs, spices, and other ingredients such as capers, pickles, mustard, and anchovies.
There are many variations of remoulade sauce, but it is commonly used as a topping or dip for seafood, such as crab cakes, shrimp, and oysters, as well as for fried foods like chicken and potatoes.
With its French origin, you can see why it has a heavy influence on Louisiana cuisine. This version of remoulade sauce is often used as a dipping sauce for seafood, and it includes ingredients such as paprika and hot sauce. Some versions use horseradish, I don't but feel free to!
How Does it Taste
It has a creamy and smooth texture, thanks to the mayo. If you aren't a fan of mayo, this is not the sauce for you. It has a rich, tangy flavor with a slightly sweet and sour undertone, and a hint of spiciness from the spices.
How to Make Remoulade Sauce
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine mayo, minced garlic, lemon juice, Creole Seasoning, smoked paprika, mustard, and hot sauce in a bowl.
- Stir.
- Serve immediately or chilled.
Frequently Asked Questions
It will last in the fridge for 3-4 days tightly covered and sealed. Before using it, give it a good stir to ensure the ingredients are well combined. If the sauce has separated or become too thick, you can add a bit of water or lemon juice to thin it out. Always taste the sauce before serving to make sure it still tastes fresh and flavorful.
You can use sour cream or plain Greek yogurt.
I don't recommend freezing. Freezing will alter the texture and consistency of the sauce, and some of the ingredients may not hold up well during the freezing and thawing process.
Remoulade Sauce (Easy Simple Ingredients)
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Ingredients
- ½ cup mayo
- 1 teaspoon Dijon mustard Regular mustard works if preferred.
- 1 teaspoon hot sauce
- 2-3 garlic cloves Minced. Adjust to taste.
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Creole Seasoning
- ¼ teaspoon smoked paprika Regular paprika works if preferred.
Instructions
- Combine mayo, minced garlic, lemon juice, Creole Seasoning, smoked paprika, mustard, and hot sauce in a bowl.
- Stir.
- Serve immediately or chilled.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
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