Remoulade Sauce

Creamy homemade remoulade sauce with a zesty, tangy kick is the best dipper for all things fried, breaded, or seafood-based!

Why this recipe works

Remoulade sauce wears many hats, which is why you’ll see so many different variations out there. Some recipes include capers or anchovies, and some have an oil base as opposed to a mayo base. This sauce has its roots deep in Creole cuisine where it was adapted over the years from French settlers. Today, we’re sharing our mayo-based creamy remoulade sauce that has been tweaked and tested to fit the shoes of a famous New Orleans sauce, and boy do we love it!

If there’s one thing about zingy creamy remoulade sauce, it’s that it goes with so many things. Drizzle it over shrimp po boys, dunk fried green tomatoes in it, or serve it as a sauce with crab cakes.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

MAYO – Mayonnaise is the base for this creamy sauce. I recommend using full fat.

MUSTARD – We’re using yellow mustard, but you can substitute with Dijon mustard for a sharper flavor or Creole mustard for a spicy kick.

HORSERADISH – This gives remoulade sauce that classic tangy profile along with the lemon juice. Don’t skip it!

HOT SAUCE – I would recommend a Louisianna-style hot sauce or one with a vinegary base to complement the other ingredients in remoulade sauce.

LEMON JUICE – Use freshly squeezed lemon juice here as opposed to the bottled kind. The fresh flavor makes a huge difference. You will need 1 1/4 lemons (so grab two) to yield 1/4 cup of juice.

How to Make Remoulade Sauce

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Add all ingredients to an immersion blender.
2. Blend until smooth.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve remoulade sauce with fish, crab cakes, fried shrimp, potato wedges, or just about anything breaded and fried like cauliflower, green beans, or fried scallops to name a few.

More Sauce Recipes

• Tartar Sauce
• Alabama White Sauce
• Lemon Cream Sauce
• Rosemary Cream Sauce

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Remoulade Sauce

A zingy, creamy, tangy remoulade sauce made with 7 ingredients in a matter of minutes. Great for dipping and drizzling!

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Condiments

Cuisine: American, Creole

Servings: 10 servings (1.25 cups total)

10 minutes mins

Calories: 160

Author: Amanda Davis

Ingredients

• ▢ 1 cup mayonnaise
• ▢ 3 Tablespoons minced shallots
• ▢ 1 Tablespoon horseradish sauce
• ▢ 2 teaspoons minced garlic
• ▢ 3 Tablespoons yellow mustard or Dijon/Creole mustard
• ▢ 2 Tablespoons hot sauce
• ▢ ¼ cup lemon juice

Things You’ll Need

• ▢
  immersion blender

Before You Begin

• We’re using yellow mustard, but you can substitute with Dijon mustard for a sharper flavor or Creole mustard for a spicy kick.
• Use freshly squeezed lemon juice here as opposed to the bottled kind. The fresh flavor makes a huge difference. You will need 1 1/4 lemons (so grab two) to yield 1/4 cup of juice.
• Feel free to add 1-2 teaspoons of capers to the mix before blitzing.

Instructions

• Add all ingredients to an immersion blender.
• Blend until smooth.

Expert Tips & FAQs

• Store your sauce in an air-tight jar or container kept in the refrigerator for 5-7 days.
• I would not suggest freezing this sauce as the texture changes once thawed. It’s quick and easy to whip together and can also be made a few days in advance if you need it for a party.

Nutrition

Serving: 1serving (2 Tablespoons) | Calories: 160cal | Carbohydrates: 2g | Protein: 1g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 267mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.2mg

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.