Creamy and garlicky with a spicy kick, you won’t be able to get enough of this homemade Remoulade Sauce! Use it as a dip for vegetables, fries, and finger foods, or as a spread for burgers or sandwiches like Shrimp Po’Boys. This Louisiana-inspired remoulade sauce is ADDICTIVE!
Table of Contents
- What is Remoulade?
- Homemade Remoulade Ingredients
- How to make a Remoulade Sauce
- How to use Remoulade Sauce
- What do you eat with remoulade sauce?
- Easy Remoulade Sauce storage
- Remoulade Sauce Recipe FAQs
- More like this Remoulade Recipe
- Remoulade Sauce Recipe Recipe
- More States I Have Visited in my American Eats Series
What is Remoulade?
Remoulade sauce is a classic French sauce that was changed a bit and made popular in Louisiana. Louisiana Remoulade sauce is a MUST for Bayou staples like Po’Boy sandwiches, and also great as a dip for boudin balls, crabcakes, and hush puppies.
This recipe for remoulade sauce is so easy to throw together! It’s as simple as just adding all of the ingredients to a bowl, mixing them together, and it’s DONE! It tastes complex, with flavors from the garlic, green onions, lemon, Worcestershire sauce and dill pickle relish really shining though the creamy mayonnaise. You could serve it immediately, but it gets better if you let it sit in the fridge for an hour so the flavors can marry.
This Louisiana remoulade sauce recipe will really quickly become one of your family favorites for sure, as it goes with almost anything and is much more exciting than plain mayo.
We love making creamy sauces for dips, spreads, and salads! Try our Greek Tzatziki Sauce, perfect for homemade gyros or dipping fresh veggies in, and this Creamy Cilantro Lime Dressing will make eating salads feel like a treat!
Homemade Remoulade Ingredients
- Mayonnaise: Mayonnaise is a blank canvas for many sauces and is also the base of this remoulade sauce recipe. It adds creaminess and richness.
- Seasoning: For seasoning, I used creole seasoning which is a combination of onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt, and sometimes cayenne or paprika as well. I also added extra salt and black pepper to really bring the flavors out.
- Spice: Smoked paprika adds a delicious and almost sweet smokiness to the remoulade sauce. It is addictive!
- Dijon mustard and prepared horseradish: Horseradish has a strong, spicy, peppery taste and a little goes a long way. Mustard also adds an extra peppery taste, but not as much heat. Feel free to add extra horseradish if you like that peppery heat!
- Relish: I love dill pickles on sandwiches and dill pickle relish takes this sauce to another level. You could use sweet pickle relish if you prefer.
- Hot sauce: You can add even more hot sauce if you like it spicy!
- Fresh herbs: Fresh, minced garlic and finely chopped green onions pack in the flavor of this remoulade! SO delicious!
- Lemon: Lemon juice brings a brightness to the remoulade sauce, and balances out the other flavors.
- Worcestershire sauce: Like the lemon juice, Worcestershire sauce helps to balance everything out.
How to make a Remoulade Sauce
Just two steps this time – it’s SO easy!
- Add and mix. Firstly, combine the lemon juice, mayo, garlic, pepper relish, green onions, mustard, hot sauce, Worcestershire sauce, creole seasoning, salt, and pepper in a bowl and whisk well.
- Cover and chill. After that, cover with plastic wrap and let it sit in the fridge for 1 hour. That’s it!
How to use Remoulade Sauce
Remoulade sauce is a versatile sauce and can be used as a dipping sauce or as a spread for various dishes. 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.
With its creamy texture, you can even use remoulade sauce as a dressing for salads, especially those featuring seafood or crunchy vegetables like shrimp salad, crab salad, or coleslaw.
What do you eat with remoulade sauce?
I like this remoulade sauce on everything! It is SO delicious and diverse. Here are a few of my favorite suggestions:
As a dip:
- Fried Green Tomatoes
- Crispy Coconut Shrimp
- Homemade French Fries
- Sausage Balls
- Crispy Baked Sweet Potato Fries
- Fried Green Plantains
On sandwiches:
- Shrimp Po Boy Sandwich
- Crockpot Mississippi Pot Roast Sandwiches
- Burgers
- Pulled Pork Sandwiches
Drizzled over vegetables:
- Roasted Broccoli with Garlic, Parmesan & Lemon
- Easy Roasted Cauliflower
- Oven Roasted Asparagus with Garlic, Parmesan, and Lemon
- Tender Roasted Green Beans
With meat:
- 15 Minute Pan Seared Salmon
- Pan Seared Scallops
- Oven Baked Rainbow Trout
- Southern Fried Chicken
- Idaho Finger Steaks
Easy Remoulade Sauce storage
Store this easy remoulade sauce recipe in an airtight container in the fridge for up to 2 weeks. A jar works well!
Is remoulade served hot or cold?
Remoulade sauce is a condiment (like mayonnaise) and is best served cold or at room temperature.
Remoulade Sauce Recipe FAQs
Remoulade is a French condiment that is typically made with mayonnaise, mustard, some sort of pickles or pickle relish, and sometimes herbs and capers, offering a tangy and savory flavor. Aioli, on the other hand, is a Mediterranean sauce made from garlic, olive oil, and egg yolk, providing a rich and garlicky taste. While both are creamy condiments, remoulade tends to have a more complex flavor profile with additional ingredients like mustard and pickles, while aioli focuses primarily on garlic and olive oil.
Tartar sauce is similar to remoulade in that it is a creamy condiment often served with seafood. But they aren’t exactly the same. Tartar sauce is usually made with mayo, pickles or relish, onions, capers, and herbs, while remoulade has additional ingredients like mustard, vinegar, hot sauce, and Worcestershire sauce. Both are delicious accompaniments for seafood, but they have distinct flavor profiles.
More like this Remoulade Recipe
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Jalapeño Popper Dip
Spreads & Sauces
Alabama White BBQ Sauce
Appetizers
Hot Spinach Artichoke Dip
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Remoulade Sauce Recipe
Ingredients
- 1 cup mayonnaise
- 2 Tablespoons dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon creole seasoning
- 1-2 teaspoons prepared horseradish
- 2 Tablespoons pickle relish, sweet or dill
- 2 cloves garlic, minced
- ½ to 1 teaspoon hot sauce, adjust to taste
- 2 green onions, finely chopped
- Juice of ½ lemon, about 2 tablespoons
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the lemon juice, mayo, garlic, pickle relish, green onions, mustard, hot sauce, Worcestershire sauce, creole seasoning, salt, and pepper in a bowl and whisk well.
- Cover with plastic wrap and let it sit in the fridge for 1 hour.
Nutrition
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin
Hi, is the dill relish and the relish the same thing?
Hi yes! So sorry for the confusion but yes they are the same thing. I fixed the recipe so there is only one relish listed! Thank you!
What can I substitute for pickle relish? 🙂 maybe pickles?
Yes, that would be my first choice.
Where is the button for six stars???
Seriously, this sauce pairs so well with so many things – chicken fingers, zucchini fries, prime rib… maybe not so much with ice cream (haha).
It’s similar to Alabama White Sauce bbq sauce, but more complex and oohhh sooo good! Thank you Amy!
P.S. I didnt have pickle relish so I diced some bread & butter pickles and the taste was great. But I wish I’d diced them a lot more fine as they dont spread as well in the sauce. Finely minced would be better if you have to dice your own.
Thank you! Glad you love it too!