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The Best Louisiana Remoulade Sauce Recipe – Tangy, Spicy & Authentic!

Discover the secret to the perfect Louisiana Remoulade Sauce—creamy, tangy, and packed with bold Creole flavors! This easy-to-make recipe is perfect as a dip, a spread for sandwiches, or a topping for seafood like shrimp and crab. Elevate your dishes with this classic Southern condiment that adds a zesty kick to every bite.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Appetizer accompaniment, Condiment, Sauce
Cuisine Cajun, Creole,, Louisiana, Southern / American
Servings 1 cup (approximately 6-8 servings).
Calories 90 kcal

Equipment

  • Mixing bowl or food processor
  • Whisk or spoon
  • Measuring spoons and cups
  • Airtight storage container

Ingredients
  

  • 1 cup mayonnaise (preferably Duke’s or Hellmann’s)
  • 2 tablespoons Creole mustard (or whole grain mustard)
  • 1 tablespoon prepared horseradish
  • 1 clove garlic, minced or grated
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1-2 teaspoons Louisiana hot sauce (adjust to taste)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon Cajun seasoning or Creole seasoning
  • 1/8 to 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 tablespoon finely chopped fresh parsley
  • Optional: 1 tablespoon ketchup (for color), chopped green onions or celery, capers

Instructions
 

  • In a medium bowl, add mayonnaise, Creole mustard, horseradish, garlic, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, Cajun seasoning, and cayenne pepper.
  • Whisk or blend with a food processor until smooth and combined.
  • Stir in chopped parsley and any optional ingredients.
  • Cover and refrigerate for at least 1 hour to let the flavors meld; overnight chilling is best.
  • Before serving, stir well and adjust heat or seasoning if desired.
  • Store in an airtight container in the fridge for up to 1 week.

Notes

  • Using fresh lemon juice and high-quality mustard greatly improves flavor.
  • Adjust heat by varying hot sauce and cayenne pepper amounts.
  • For a lighter version, substitute half the mayo with Greek yogurt or sour cream.
  • Sauce thickens when chilled; thin with a splash of lemon juice if desired.
  • Remoulade complements seafood, fried foods, and sandwiches excellently.
  • Store leftovers properly to maintain freshness and flavor.
Keyword Cajun sauce, dipping sauce, Creole mustard, Louisiana sauce, po’ boy sauce, Remoulade, seafood sauce, spicy sauce