Remoulade sauce is a classic French condiment that is made with mayonnaise, mustard, herbs, and spices. Originating in France in the 17th century, the name comes from the French word “remolas”, which means horseradish. It has a tangy, creamy, and slightly spicy flavor that makes it a versatile dipping sauce or topping for seafood, vegetables, sandwiches, even french fries. We especially love it with Salmon Croquettes and Classic Fish Cakes, but it has endless uses!
Today, remoulade sauce is a popular condiment used in Louisiana Creole cuisine. If you like a lot of those flavors (think about dishes like Cajun Shrimp and Grits or Cajun Shrimp Pasta with Andouille Sausage), there’s a good chance you’ll love this sauce.
Be sure to check out all of our easy sauce recipes, such as Cilantro Lime Crema (perfect on fish tacos!), a classic Lemon Beurre Blanc, or another staple for seafood, Creamy Dill Sauce!
Ingredients Notes
- Mayonnaise: Use good quality mayo here — I always recommend Duke’s Mayo.
- Cornichons: For a quick substitute, use chopped dill pickles. Either way, don’t forget the juice!
- Creole mustard: If you don’t have Creole mustard, you can use Dijon mustard or whole-grain mustard.
- Paprika: This adds a sweet, peppery taste and a brighter color.
- Capers: For a slightly briny taste that balances out the horseradish and lemon juice.
- Parsley: Finely chopped and fresh!
- Horseradish: Use your favorite store-bought prepared horseradish spread.
- Lemon Juice: Fresh lemon juice is best!
- Cajun Seasoning: If you don’t have or don’t want to make Cajun seasoning, you can use Blackening seasoning or Creole seasoning. Note that both of these are typically milder than Cajun seasoning, so you might want to add more than 1 teaspoon if using the latter.
- A garlic clove, chopped, for a little added heat.
- Kosher salt, to season the sauce.
How To Make Remoulade Sauce
Combine all sauce ingredients together in a medium bowl. Whisk until well blended, then taste and adjust seasoning as needed.
You can use the homemade remoulade right away, but we like to let it sit in a fridge for at least 30 minutes to an hour. This helps the flavors meld, but also I just like the sauce to be served chilled.
Substitutions
- Swap out fresh lemon juice with white wine vinegar or apple cider vinegar for a tangy twist.
- Instead of capers, try finely chopped green olives, which also add a briny kick.
- If you’re out of mayonnaise, you can use Greek yogurt, sour cream, or creme fraiche.
- For a bit more heat, add a bit of your favorite hot sauce.
FAQs
Tartar sauce typically has fewer ingredients and little, if any, spice, whereas remoulade sauce can feature fresh herbs and pack a fair amount of heat.
Yes! This is a great sauce for meal prep, as it will keep in a fridge for up to 1 week.
Yes, you can use whole grain mustard or spicy brown mustard, both of which will be less spicy than Creole mustard.
Expert Tips
- For a richer flavor, let the sauce marinate in a refrigerator for at least 30 minutes before serving.
- For a spicier remoulade sauce, add a pinch of cayenne pepper.
- You can use other types of pickles, such as dill pickles or sweet pickles, but cornichons are the traditional choice for remoulade sauce. Bread and butter pickles are also a great option for sweet and tangy.
- Experiment with different herbs, such as tarragon, thyme, or dill to customize the flavor.
- For a lighter version, you can use Greek yogurt in place of mayo.
Make Ahead, Leftovers, & Storage
- Make ahead and leftovers: The sauce will keep for up to 1 week in a fridge when stored properly in an airtight container.
- To freeze: We don’t love freezing mayonnaise-based sauces, because they tend to change texture as they thaw. However, you can if you like. Place the sauce in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before, then stir well before serving.
Ways To Serve Remoulade Sauce
- As a dipping sauce for fried seafood, crispy chicken tenders, roasted vegetables, or even french fries. You can use it any way you’d use tartar sauce! Spooned over fried green tomatoes would be delish.
- Spread on sandwiches or wraps to add a burst of flavor.
- Drizzle over grilled fish, shrimp, or crab cakes.
- Use as a flavorful dressing for coleslaw or potato salad.
Zesty and creamy, this versatile sauce is easy to make and so delicious. We hope you give it a try!
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How to Make Homemade Remoulade Sauce
Equipment
Ingredients
- 1 cup mayonnaise
- 2 Tbsp cornichons very finely chopped, about 5 whole
- 1 tsp cornichon juice
- 2 Tbsp Creole mustard or whole grain mustard
- 1 Tbsp sweet paprika option to substitute with smoked paprika for a smokier flavor
- 1 Tbsp capers
- 1 Tbsp chopped fresh parsley
- 2 tsp prepared horseradish
- 2 tsp fresh lemon juice
- 1 tsp Cajun, Creole, or blackening seasoning
- 1 clove garlic finely chopped
- Kosher salt to taste
Instructions
- Make the sauce. In a small bowl, combine 1 cup mayonnaise, 2 Tbsp chopped cornichons, 1 tsp cornichon juice, 2 Tbsp Creole mustard, 1 Tbsp paprika, 1 Tbsp chopped capers, 1 Tbsp chopped parsley, 2 tsp horseradish, 2 tsp lemon juice, 1 tsp Cajun seasoning, and 1 clove chopped garlic. Stir well, then taste and adjust seasoning as needed.
- Chill in a fridge, optional: The sauce can be enjoyed immediately, but we like to let it hang out in a fridge for 30-60 minutes to give the flavors a chance to meld. Plus, we prefer the sauce chilled.
Notes
- Make ahead: Leftover remoulade sauce can be stored in an airtight container in a fridge for up to 1 week.
- Mustard: Don’t have Creole mustard? You can Dijon or whole grain mustard instead (they’ll be les spicy).
- For a lighter sauce, consider substituting mayonnaise with Greek yogurt. You can also use sour cream or creme fraiche.
Nutrition
Photography by: Megan McKeehan.
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