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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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