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 has 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.
Here's The Tea and Why You Will Love the Recipe
You’re gonna love this homemade remoulade because it’s the kind of sauce that makes everything taste better. It’s creamy, tangy, and full of that bold Southern flavor that takes you straight to a Louisiana kitchen. I’ve been making versions of this for years, tweaking it until it hit that perfect balance of spicy, smoky, and a little bit sweet. Once you taste it, you’ll be putting it on everything. Store-bought could never.
Remoulade Sauce Ingredients
- Mayo
- Garlic
- Fresh Lemon Juice
- Creole Seasoning
- Smoked Paprika
- Mustard
- Hot Sauce
What Does Remoulade Sauce Taste Like
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.
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How to Make Remoulade Sauce
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add the mayo to a small mixing bowl. This is your base, so don’t skip on a good-quality mayo.
- Stir in the minced garlic, lemon juice, Creole seasoning, smoked paprika, mustard, and hot sauce.
- Mix until everything is well combined and the sauce turns a uniform, bold color.
- Taste and adjust. If you want more heat, add more hot sauce. If you want more tang, hit it with extra lemon juice or mustard.
- Cover and chill for at least 30 minutes before serving. The flavor gets even better as it sits.
Best Remoulade Sauce Recipe
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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.
What is Remoulade Sauce?
Remoulade is a creamy, tangy, mayo-based sauce that originally came from France, which explains why it shows up all over Louisiana cooking. It’s known for bold flavors, think mustard, pickles, capers, herbs, and spices — and it loves seafood. You’ll see it with crab cakes, shrimp, oysters, and anything fried.
My version leans Louisiana, so expect paprika and a little hot sauce. Some folks add horseradish, I don’t, but do you!
Recipe Variations & Substitutions
- Swap the mayo for Greek yogurt or a mix of mayo and sour cream if you want it a little lighter.
- Add a dash of horseradish for extra kick.
- Use Creole or Dijon mustard depending on how tangy you like it.
- Try smoked paprika or cayenne if you want more heat.
- Stir in a little pickle juice or hot sauce for a sharper bite.
- Add finely chopped pickles, capers, or relish for more texture.
- Use fresh herbs like parsley or dill if you want a fresher, brighter flavor.
- For a smoky twist, blend in a spoon of chipotle peppers in adobo.
Frequently Asked Questions and Recipe Tips
You can use sour cream or plain Greek yogurt.
It’s got a little kick, but nothing wild. If you don’t like spicy at all, omit the hot sauce.
Nope, they’re cousins, not twins. Tartar sauce is milder, creamier, and usually made with mayo, pickles, and lemon juice. Remoulade, on the other hand, brings that Louisiana flavor, it’s spicier, tangier, and packed with bold flavors like Creole mustard, paprika, and hot sauce.
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.
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.
Veronica says
I put this on a burger. So good! My husband told me I wasn't supposed to, but it was so so good.
staysnatched says
A good sauce is a good sauce! I'm glad you enjoyed it.