Best Louisiana Remoulade Sauce Recipe

Introduction

Louisiana Remoulade Sauce is a zesty, flavorful condiment that adds a spicy kick to seafood and sandwiches. This creamy, tangy sauce combines bold spices and fresh herbs, making it a versatile classic in Southern cooking.

Ingredients

• 1 cup mayonnaise
• 2 tablespoons Creole mustard (or spicy brown mustard)
• 1 tablespoon prepared horseradish
• 1 tablespoon lemon juice
• 1 tablespoon white vinegar
• 1 tablespoon hot sauce (like Crystal or Tabasco)
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Cajun seasoning
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sugar
• 1 green onion, finely chopped
• 1 small celery stalk, finely minced
• 1 tablespoon finely chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. Step 1: In a medium bowl, whisk together the mayonnaise, Creole mustard, prepared horseradish, lemon juice, white vinegar, hot sauce, smoked paprika, garlic powder, onion powder, Cajun seasoning, Worcestershire sauce, and sugar until smooth and evenly blended.
2. Step 2: Stir in the finely chopped green onion, minced celery stalk, and fresh parsley to incorporate fresh flavors and texture into the sauce.
3. Step 3: Season the sauce with salt and freshly ground black pepper to taste. Cover and refrigerate for at least 1 hour to allow the flavors to meld and intensify.
4. Step 4: Serve the remoulade sauce chilled alongside fried seafood, po’boys, crab cakes, or as a dipping sauce for your favorite dishes.

Tips & Variations

• For a milder sauce, reduce the amount of hot sauce or omit the horseradish.
• Use spicy brown mustard if Creole mustard is unavailable for a similar tangy flavor.
• Add a pinch of cayenne pepper for an extra heat boost.
• Mix in chopped capers or pickles for a tangier, crunchier variation.
• Let the sauce chill overnight for even deeper flavor development.

Storage

Store the remoulade sauce in an airtight container in the refrigerator for up to 5 days. Stir well before serving. This sauce is best served chilled but can be brought to room temperature if preferred. Avoid freezing to maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Louisiana remoulade sauce ahead of time?

Yes, making the sauce at least 1 hour ahead allows the flavors to meld beautifully. It can be refrigerated for up to 5 days without losing quality.

What dishes pair well with remoulade sauce?

Remoulade is perfect with fried seafood like shrimp or catfish, on po’boy sandwiches, crab cakes, or as a zesty dip for vegetables and fries.

Best Louisiana Remoulade Sauce Recipe

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★★★★★

4.7 from 79 reviews

• Author: Lila
• Total Time: 10 minutes plus chilling time
• Yield: 1 cup (about 4 servings) 1x

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Description

This Best Louisiana Remoulade Sauce recipe offers a vibrant and spicy condiment that perfectly complements fried seafood, po’boys, crab cakes, and other Cajun-inspired dishes. Combining creamy mayonnaise with the bold flavors of Creole mustard, horseradish, smoked paprika, and fresh herbs, this sauce delivers a balanced kick of heat, tanginess, and savory depth. Quick to prepare and ideal for chilling to let the flavors meld, it’s a staple for authentic Louisiana-style cooking.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 1 cup mayonnaise
• 2 tablespoons Creole mustard (or spicy brown mustard)
• 1 tablespoon prepared horseradish
• 1 tablespoon lemon juice
• 1 tablespoon white vinegar
• 1 tablespoon hot sauce (like Crystal or Tabasco)
• 1 teaspoon Worcestershire sauce

Spices and Seasonings

• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Cajun seasoning
• 1 teaspoon sugar
• Salt and black pepper to taste

Fresh Vegetables and Herbs

• 1 green onion, finely chopped
• 1 small celery stalk, finely minced
• 1 tablespoon finely chopped fresh parsley

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Instructions

1. Combine Condiments and Spices: In a medium bowl, whisk together the mayonnaise, Creole mustard, prepared horseradish, lemon juice, white vinegar, hot sauce, smoked paprika, garlic powder, onion powder, Cajun seasoning, Worcestershire sauce, and sugar until the mixture is smooth and evenly blended.
2. Add Fresh Vegetables and Herbs: Stir in the finely chopped green onion, minced celery stalk, and freshly chopped parsley to incorporate fresh flavors and texture into the sauce.
3. Season and Chill: Season the sauce with salt and freshly ground black pepper according to taste. Cover the bowl with plastic wrap or transfer the sauce to an airtight container, then refrigerate for at least 1 hour to allow the flavors to meld and intensify.
4. Serve: After chilling, serve the remoulade sauce chilled as a flavorful accompaniment with fried seafood, po’boys, crab cakes, or as a dipping sauce for various dishes.

Notes

• For best flavor, allow the remoulade sauce to chill for at least 1 hour before serving to let the ingredients meld beautifully.
• Adjust the hot sauce quantity depending on your preferred spice level.
• Creole mustard provides a traditional flavor, but spicy brown mustard can be used as a substitute.
• Store leftovers in an airtight container in the refrigerator for up to one week.
• This sauce pairs exceptionally well with fried seafood, grilled meats, and sandwich spreads.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Sauce
• Method: No-Cook
• Cuisine: Louisiana Creole

Keywords: Louisiana remoulade sauce, Creole remoulade, spicy mayonnaise sauce, Cajun sauce, seafood sauce, dipping sauce, po’boy sauce