Remoulade Sauce
This creamy remoulade sauce recipe is smoky, tangy, and a little spicy. It goes great with fries, po’boys, crab cakes, and more.
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Best Remoulade Sauce
This remoulade sauce has been around for a while, but I recently swapped it out for a slightly different version that I sometimes use at home. Honestly, I didn’t think anyone would miss the original.
Then the emails and comments started rolling in. So, by request, the original is back. And, it’s here to stay!
There are several different versions of remoulade out there. Some include ketchup or capers, and others are heavy in mustard or herbs.
This remoulade sauce is somewhere in the middle. It’s creamy and smoky with a little bit of a kick.
I like it on po’boys, crab cakes, and fried pickles. It’s also great with roasted potatoes, onion rings, grilled chicken, or as a sandwich spread.
If you’re serving shrimp or fish tacos, this is a fantastic sauce to drizzle on top.
Adjust to Your Taste
This recipe is easy to adjust. If you want more heat, add some extra hot sauce. If you’re not a fan of horseradish, cut the amount in half or leave it out altogether. Just know that leaving it out will change the taste.
You can use Creole or Cajun seasoning depending on which one is in your pantry. I’ve made it with both, and it turns out great either way.
The most important thing is to taste it before adding salt. Depending on your seasoning blend, this sauce may not need any extra salt.
How to Use Remoulade Sauce
There are plenty of ways to use this remoulade:
- Po’boys with shrimp, oysters, or catfish
- Crab cakes
- Chicken tenders or grilled chicken
- Fries or roasted potatoes
- Fried green tomatoes
- Burgers and sandwiches
- Veggie trays
Storage
Store leftover sauce in a sealed container in the refrigerator. It’s best within 3 days.
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Ingredients
- 1 ¼ cups mayonnaise
- ¼ cup Dijon mustard, e used a country-style Dijon
- 1 tablespoon smoked paprika
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons prepared horseradish
- 1 teaspoon Cajun seasoning, or Creole seasoning
- 1 teaspoon hot sauce, we used Frank’s RedHot
- ½ teaspoon garlic powder
- ¼ teaspoon dried dill
- ¼ teaspoon salt, optional; taste before adding
Instructions
- In a medium bowl, whisk together all the ingredients except the salt.1 ¼ cups mayonnaise¼ cup Dijon mustard1 tablespoon smoked paprika1 tablespoon freshly squeezed lemon juice2 teaspoons prepared horseradish1 teaspoon Cajun seasoning1 teaspoon hot sauce½ teaspoon garlic powder¼ teaspoon dried dill
- Taste, add the salt, and adjust seasonings, if needed.¼ teaspoon salt
- Cover, and refrigerate until ready to use.
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Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
I noticed this recipe was updated in Feb. We loved the original one, which did not include capers and did have horseradish. Can I please get the previous recipe back? I never wrote it down.
Hi, Amy!
Thanks so much for requesting the old recipe. We’re glad you enjoyed that verion. I’ve been planning on putting it back for a while now, and was able to get it published tonight. Hope that helps. Have a fantastic weekend! 🙂