Cajun Remoulade Sauce Recipe (2024)

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This Cajun remoulade sauce recipe is easy and packed with flavor! You can bring the taste of New Orleans home in about 10 minutes. It’s great on everything from sandwiches to fried fish.

Cajun Remoulade Sauce Recipe (1)

What is remoulade? Remoulade is a mayo-based sauce that was originally invented in France that’s similar to tartar sauce. Louisiana (or Cajun) remoulade sauce is a bit different – it’s got more kick, and it has more of a red hue to it. It’s used cold as a dip or spread.

Remoulade sauce can be used on everything from po’boy sandwiches to crab cakes, other seafood (try shrimp salad, salmon, lobster, or fried fish/oysters), fried pickles, fried green tomatoes, and whatever else your heart desires. I really want to visit New Orleans one day… but in the meantime I get my fix at home.

Cajun Remoulade Sauce Recipe (2)

Louisiana-style remoulade sauce ingredients:

  • Mayo
  • Creole or grainy mustard (I use Maille Old Style Mustard)
  • Garlic
  • Creamed horseradish
  • Worcestershire sauce
  • Lemon juice
  • Cajun seasoning
  • Smoked paprika
  • Cayenne pepper
  • Fresh parsley

I remember years ago (long before I had a food blog), I made shrimp po’boys for my mom, and she loved my homemade remoulade. Over the years (as one does), I’ve tweaked the recipe a little here and there.

I use Tony Chachere’s Original Creole Seasoning in this recipe. This post is not sponsored, although I’ve worked with them before. I just love the stuff and use it often in my own day-to-day cooking.

Cajun Remoulade Sauce Recipe (3)

How to make remoulade sauce (overview):

Combine mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley in a small bowl. That’s it… refrigerate until you need it. Full recipe is below!

Recipe notes & tips:

  • You can definitely make the mayonnaise for remoulade from scratch, but I find it easiest to just use store-bought mayo (Hellmann’s is my favorite).
  • If you use a Cajun seasoning that has salt in it (like Tony Chachere’s), I recommend not adding any extra salt until you taste it. Otherwise, you will likely need to add a bit of extra salt to taste.
  • I used Maille Old Style Mustard (wholegrain) because Creole mustard is difficult to find where I live.
  • Homemade Remoulade sauce should last for up to a week in the fridge, but I prefer to use up homemade dressings within 5 days or so to ensure it still tastes nice and fresh (especially when using fresh herbs).

More Cajun-inspired recipes you may like:

  • Cajun Sausage Pasta
  • Creamy Cajun Chicken
  • Easy Chicken Lazone
  • Cajun Chicken Pasta
  • Creamy Cajun Shrimp Pasta
  • Creole Sausage Balls
  • Cajun Pasta Salad

Cajun Remoulade Sauce Recipe (4)

Hope you’ll love this easy remoulade sauce recipe! Questions? Any tips on how you make remoulade? Let me know in the comments below.

Cajun Remoulade Sauce Recipe (5)

5 from 19 votes

Remoulade Sauce Recipe

By Natasha Bull

This Cajun remoulade sauce recipe is easy and packed with flavor! You can bring the taste of New Orleans home in about 10 minutes. It's great on everything from sandwiches to fried fish.

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 16 (makes about 1 cup)

Ingredients

  • 1 cup mayo
  • 2 tablespoons grainy or Creole mustard
  • 1 clove garlic minced
  • 1 tablespoon creamed horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Cajun seasoning (I used Tony Chachere's)
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper optional
  • 1 tablespoon fresh parsley chopped

Instructions

  • Combine the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley in a small bowl. Refrigerate until needed (I like to let the flavors sit for a while, but you can serve it immediately).

Notes

  • If you use a Cajun seasoning that has salt in it (like Tony Chachere's), I recommend not adding any extra salt until you taste it.
  • I used Maille Old Style Mustard (wholegrain) - Creole mustard is difficult to find where I live.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Serving: 1tablespoon, Calories: 98kcal, Carbohydrates: 1g, Protein: 1g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 6mg, Sodium: 118mg, Potassium: 11mg, Fiber: 1g, Sugar: 1g, Vitamin A: 98IU, Vitamin C: 1mg, Calcium: 2mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipes

Cajun Remoulade Sauce Recipe (6)

Hi! I’m Natasha.

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Cajun Remoulade Sauce Recipe (2024)

FAQs

What is remoulade sauce made of? ›

Remoulade is a traditional French sauce, originally made with ingredients such as mayonnaise, herbs, capers, pickles, and perhaps some anchovy oil or horseradish. French cuisine has a lot of influence on Louisiana cuisine, and the Cajuns and Creoles have a lot of influence on Louisiana cuisine.

How to make cajun sauce thicker? ›

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

What is the cajun sauce made of? ›

Just look at the ingredients. Cajun seasoning, smoked paprika, garlic powder, tomato paste, and hot sauce, all blended into a creamy tangy mayo base. How could it not be delicious? Cajun sauce is super easy to make.

What is the difference between French and Danish remoulade? ›

Danish remoulade is a modified version of the original French-style remoulade. It is a mayonnaise-based sauce, coloured brightly yellow with turmeric (or a pinch of curry powder), mixed with a purée of capers and pickled gherkins or cucumbers, and sometimes cauliflower, cabbage and carrots.

What's the difference between tartar sauce and remoulade sauce? ›

Classic French remoulade resembles tartar sauce in both its ingredients and uses, but there are some important differences: tartar sauce uses herbs sparingly, while remoulade makes liberal use of tarragon, chervil, and other aromatic herbs.

What is similar to remoulade? ›

Classic French remoulade resembles tartar sauce.

What are the three ingredients of Cajun? ›

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

What is the difference between Creole and Cajun sauce? ›

One of the simplest distinctions is the use of tomatoes: Creole dishes typically contain tomatoes or tomato-based sauces while traditional Cajun food does not.

Which is hotter Creole or Cajun? ›

So What Makes Them Different? The main difference between Cajun and Creole cuisine is that Cajun cuisine is typically spicier than Creole cuisine. This is because Cajun cuisine uses more spices, such as cayenne pepper and paprika. Creole cuisine, on the other hand, is typically milder.

What to eat with remoulade sauce? ›

It's a classic accompaniment to seafood dishes like fried shrimp, crab cakes, fried fish, or oysters or you can use it for dipping hush puppies, fried pickles, or french fries. But you can also use remoulade sauce as a spread or dressing for sandwiches and burgers. We especially love it with po' boys.

Why is it called remoulade? ›

White remoulade, which is closer to the original French style, is more of a mayonnaise-based sauce. Many believe the word “remoulade” comes from “remola,” a French word for a radish used in early versions of the sauce.

What is an interesting fact about remoulade? ›

Rémoulade is a European cold sauce based on mayonnaise. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.

What's the difference between aioli and remoulade? ›

The major difference between traditional remoulade and aioli has to be the ingredients. Both sauces include simple ingredients that you already have in your pantry. However, the base of the remoulade is mayonnaise, while aioli is an oil emulsion.

What is ketchup mayo sauce called? ›

Although the mixture of mayonnaise and ketchup is popular across the United States, it's also a beloved condiment in Latin American and Caribbean countries. The dipping sauce is called everything from "fry sauce" to "salsa golf" around the world, but the base ingredients are usually the same.

What is po boy sauce made of? ›

What's in po' boy sauce? This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce.

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