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Homemade Remoulade Sauce

Spice up your seafood with our remoulade sauce. A tangy blend of our favorite spices create a sauce that will add a ton of flavor to your seafood feast!

Do you know what makes a good crab cake a great one? A tasty remoulade sauce.

It can make all the difference in your next seafood dish. Personally, I like to use ours on crab cake sandwiches and tacos.

Similar to our fish taco sauce, it uses a mayonnaise base combined with citrus juice and a custom blend of spices. So, shall we get started?

The finished remoulade sauce served in a small decorative bowl.

How to make remoulade sauce?

First, use your knife and cutting board cut the lemons into halves or quarters.

After that, squeeze out one (1) tablespoon of juice and discard the seeds.

The mayo, spices, and other ingredients in a mixing bowl.

Next, grab a large mixing bowl and toss in the mayonnaise, Dijon mustard, smoked paprika, fresh lemon juice, horseradish, Cajun or Creole seasoning, hot sauce, garlic powder, and dill.

For the salt, I recommend mixing everything together, tasting the sauce, then adding the salt to taste.

Then, use a whisk to combine everything into a spicy, tangy sauce. Transfer the mixture to a bowl.

Last, serve it with your favorite seafood dish. That’s it, your remoulade sauce recipe is done. Kim and I hope you enjoy the condiment and wish you all the best 🙂

Looking for another great taco sauce? Then, check out our simple chipotle cream sauce.

The ingredients have been combine to create a creamy sauce.

How long do you keep remoulade sauce?

Homemade remoulade sauce can be stored in your fridge, in a sealed container, for about three (3) days.

What’s the difference between remoulade sauce and tartar sauce?

The main difference is the flavor. While both have a mayonnaise base, tartar sauce uses malt vinegar and pickled vegetables like capers and pickles, to give it a slightly sweet and sour taste.

Whereas, remoulade uses spicier seasonings like black, cayenne and white peppers to give it a tangy kick. The difference in the two distinct flavors is night and day.

Two lemon wedges next to a bowl of the sauce.

If you like this recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

Two lemon wedges next to a bowl of the sauce.

Homemade Remoulade Sauce

4.4 from 8 votes
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 Servings


  • 1 1/4 Cups Mayonnaise
  • 1/4 Cup Dijon Mustard (we used country Dijon variety)
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Lemon Juice (freshly squeezed)
  • 2 Teaspoons Horseradish
  • 1 Teaspoon Cajun Seasoning (or Creole seasoning)
  • 1 Teaspoon Hot Sauce (we used Frank's Red Hot)
  • 1/2 Teaspoon Garlic Powder
  • 1/4 Teaspoon Dill (fresh or dried)
  • 1/4 Teaspoon Salt (optional)


  • In a medium bowl, whisk together the mayonnaise, mustard, paprika, lemon juice, horseradish, Cajun/Creole seasoning, hot sauce, garlic powder, dill, and salt until the ingredients are well combined.
  • Store in the refrigerator until ready to use. The sauce is good for up to 3 days.


The calories listed are an approximation based on the ingredients and a serving size of about two (2) tablespoons of the finished sauce. Additionally, the calorie count does NOT include the lemon wedges or parsley seen in the photos. Actual calories will vary. The sauce can be stored in a sealed container, in your fridge, for up to three (3) days.
**Depending on the Cajun or Creole seasoning blend used, the sauce can be salty. Try mixing everything together (except the 1/4 teaspoon of salt), taste testing and then adding salt to taste.**


Serving: 2Tablespoons | Calories: 165kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 268mg | Fiber: 1g | Sugar: 1g
Recipe Rating