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.

More Condiment Recipes

• Chipotle Sauce
• Tzatziki Sauce
• Crab Cake Sauce
• 5–Minute Fry Sauce

Easy 5–Minute Remoulade Sauce Recipe

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Author: Kimberly Vargo

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 12 Servings

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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

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Instructions

 

• In a medium bowl, whisk together all the ingredients except the salt.
  1 ¼ cups mayonnaise

  ¼ cup Dijon mustard

  1 tablespoon smoked paprika

  1 tablespoon freshly squeezed lemon juice

  2 teaspoons prepared horseradish

  1 teaspoon Cajun seasoning

  1 teaspoon hot sauce

  ½ teaspoon garlic powder

  ¼ teaspoon dried dill
• Taste, add the salt, and adjust seasonings, if needed.
  ¼ teaspoon salt
• Cover, and refrigerate until ready to use.

Notes

• The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tablespoons. Actual calories will vary.
• Depending on the seasoning blend you use, the sauce may already be salty. Start without the added salt and adjust after tasting.
• This sauce tastes better after it sits in the fridge for a couple of hours, but it’s technically ready to use as soon as it’s mixed.
• Storage: Store in a sealed container in the refrigerator. Best used within 3 days.

Nutrition

Serving: 2tablespoonsCalories: 165kcalCarbohydrates: 1gProtein: 1gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 10mgSodium: 267mgPotassium: 36mgFiber: 1gSugar: 0.4gVitamin A: 390IUVitamin C: 1mgCalcium: 8mgIron: 0.3mg

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