This easy Cajun remoulade sauce recipe is creamy, zesty, and full of bold Louisiana-inspired flavor. It is perfect for po’boy sandwiches, crab cakes, fried fish, shrimp, fries, and so much more. Best of all, it comes together in just 10 minutes.
Try this Cajun remoulade when you want a quick homemade sauce that tastes bright, savory, smoky, and a little spicy without needing any cooking.
Why you’ll love it
This homemade remoulade sauce is an easy way to bring the flavors of New Orleans into your kitchen. It starts with a creamy mayonnaise base, then gets its signature kick from mustard, horseradish, Cajun seasoning, smoked paprika, garlic, lemon juice, and Worcestershire sauce. The result is a smooth, tangy, slightly smoky sauce that makes simple meals feel special.
Remoulade began as a French mayonnaise-based sauce, but Louisiana-style remoulade has its own bold personality. It is often compared to tartar sauce, but Cajun remoulade is usually richer in spice, deeper in color, and more vibrant in flavor. It works beautifully as a spread for sandwiches, a dip for fried appetizers, or a finishing sauce for seafood.
This recipe is especially convenient because it requires no stovetop time and no complicated steps. Just stir everything together, taste, adjust if needed, and chill until you are ready to serve. You can use it immediately, but giving it a little time in the refrigerator helps the flavors blend and become even better.
What you’ll need
- Mayo – use a good-quality mayonnaise for the creamiest texture and best flavor.
- Mustard – Creole mustard is ideal, but grainy or whole grain mustard also works well.
- Garlic – fresh minced garlic gives the sauce a savory bite.
- Creamed horseradish – this adds sharpness and the classic remoulade tang.
- Worcestershire sauce – a small amount adds depth and umami.
- Lemon – freshly squeezed lemon juice brightens the sauce and balances the richness.
- Cajun seasoning – use your favorite blend, keeping in mind that some brands are saltier than others.
- Smoked paprika – gives the sauce a subtle smoky note and warm color.
- Cayenne – optional, but great if you like a gentle heat.
- Parsley – fresh parsley adds color and a clean, herbaceous finish.
Tools for this recipe
You only need basic kitchen tools to make this remoulade sauce. A small mixing bowl, a whisk, a measuring spoon, and a sharp knife for chopping parsley are enough. A garlic press is helpful if you want to mince the garlic quickly, but finely chopping it by hand works too.
- Use a small bowl so the ingredients are easy to whisk together.
- Chop the parsley finely so it blends evenly into the sauce.
- Store leftover lemon in the refrigerator for another recipe.
How to make remoulade sauce
This is a quick overview. Full ingredient amounts and instructions are included in the recipe card below.
Add the mayonnaise, mustard, garlic, creamed horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley to a small bowl. Whisk until the sauce is smooth and evenly combined. Taste it, then adjust the seasoning if needed.
You can serve the sauce right away, but chilling it for a short time gives the ingredients a chance to mingle. This makes the finished remoulade taste more balanced and flavorful.
Pro tip
If your Cajun seasoning already contains salt, taste the sauce before adding any extra. Some blends are quite salty, while others are salt-free. If you use a salt-free Cajun seasoning, you may need to add a small pinch of salt to bring the flavors together.
Substitutions and variations
- For the best result, make the recipe as written the first time. After that, you can easily adjust the heat, acidity, or seasoning to suit your taste.
- If you cannot find Creole mustard, use whole grain mustard or another grainy mustard with a tangy flavor.
- For more heat, increase the cayenne slightly or add a couple of dashes of hot sauce.
- If you prefer a milder sauce, leave out the cayenne pepper.
- For a brighter finish, add a little extra lemon juice, tasting as you go.
What to serve with remoulade sauce
- Use remoulade sauce on po’boy sandwiches, chicken burgers, crab cakes, catfish, shrimp, salmon, lobster, fried fish, or fried oysters.
- Serve it as a dip for French fries, fried pickles, crispy shrimp, or fried green tomatoes.
- It also works well as a bold cocktail-style sauce for a cold shrimp appetizer platter.
- Spread it on sandwiches and wraps when you want a creamy sauce with more character than plain mayonnaise.
Leftovers and storage
- Store leftover remoulade sauce in an airtight container in the refrigerator for up to one week.
- For the freshest flavor, especially because this recipe includes chopped herbs, it is best enjoyed within about five days.
- Freezing is not recommended because mayonnaise-based sauces can separate after thawing.
More Cajun-inspired recipes
- Easy Chicken Lazone
- Cajun Garlic Butter Chicken
- Creole Sausage Balls
- Cajun Crab Stuffed Salmon
- Creamy Cajun Chicken
If you tried this easy Cajun remoulade sauce recipe, leave a rating and let others know what you served it with. It is a simple sauce, but it can completely transform sandwiches, seafood, and fried appetizers.
Remoulade Sauce Recipe
Ingredients
- 1 cup mayo
- 2 tablespoons grainy or Creole mustard
- 1 tablespoon creamed horseradish
- 1 tablespoon chopped fresh parsley
- 1 clove garlic minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper optional
Instructions
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Add all ingredients to a small bowl and whisk until smooth and well combined.
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Taste the sauce and adjust if needed. Add a little more lemon juice for brightness, cayenne for heat, or salt only if your Cajun seasoning requires it.
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Serve immediately or refrigerate until needed. Chilling the sauce allows the flavors to blend.
Notes
- If your Cajun seasoning contains salt, do not add extra salt until after tasting the finished sauce.
- Whole grain mustard is a good substitute if Creole mustard is not available.
- Store leftovers in an airtight container in the refrigerator and use within about five days for the freshest flavor.
Nutrition
Calories: 98 kcal,
Carbohydrates: 1 g,
Protein: 1 g,
Fat: 11 g,
Sodium: 118 mg
Nutrition information is automatically calculated and should be used only as an approximation.
This recipe was originally published on December 19, 2019. It has been updated with new photos and clearer instructions, but the recipe remains the same.