Cajun Remoulade Sauce Recipe (2024)

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This Cajun remoulade sauce recipe is easy and packed with flavor! You can bring the taste of New Orleans home in about 10 minutes. It’s great on everything from sandwiches to fried fish.

Cajun Remoulade Sauce Recipe (1)

What is remoulade? Remoulade is a mayo-based sauce that was originally invented in France that’s similar to tartar sauce. Louisiana (or Cajun) remoulade sauce is a bit different – it’s got more kick, and it has more of a red hue to it. It’s used cold as a dip or spread.

Remoulade sauce can be used on everything from po’boy sandwiches to crab cakes, other seafood (try shrimp salad, salmon, lobster, or fried fish/oysters), fried pickles, fried green tomatoes, and whatever else your heart desires. I really want to visit New Orleans one day… but in the meantime I get my fix at home.

Cajun Remoulade Sauce Recipe (2)

Louisiana-style remoulade sauce ingredients:

  • Mayo
  • Creole or grainy mustard (I use Maille Old Style Mustard)
  • Garlic
  • Creamed horseradish
  • Worcestershire sauce
  • Lemon juice
  • Cajun seasoning
  • Smoked paprika
  • Cayenne pepper
  • Fresh parsley

I remember years ago (long before I had a food blog), I made shrimp po’boys for my mom, and she loved my homemade remoulade. Over the years (as one does), I’ve tweaked the recipe a little here and there.

I use Tony Chachere’s Original Creole Seasoning in this recipe. This post is not sponsored, although I’ve worked with them before. I just love the stuff and use it often in my own day-to-day cooking.

Cajun Remoulade Sauce Recipe (3)

How to make remoulade sauce (overview):

Combine mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley in a small bowl. That’s it… refrigerate until you need it. Full recipe is below!

Recipe notes & tips:

  • You can definitely make the mayonnaise for remoulade from scratch, but I find it easiest to just use store-bought mayo (Hellmann’s is my favorite).
  • If you use a Cajun seasoning that has salt in it (like Tony Chachere’s), I recommend not adding any extra salt until you taste it. Otherwise, you will likely need to add a bit of extra salt to taste.
  • I used Maille Old Style Mustard (wholegrain) because Creole mustard is difficult to find where I live.
  • Homemade Remoulade sauce should last for up to a week in the fridge, but I prefer to use up homemade dressings within 5 days or so to ensure it still tastes nice and fresh (especially when using fresh herbs).

More Cajun-inspired recipes you may like:

  • Cajun Sausage Pasta
  • Creamy Cajun Chicken
  • Easy Chicken Lazone
  • Cajun Chicken Pasta
  • Creamy Cajun Shrimp Pasta
  • Creole Sausage Balls
  • Cajun Pasta Salad

Cajun Remoulade Sauce Recipe (4)

Hope you’ll love this easy remoulade sauce recipe! Questions? Any tips on how you make remoulade? Let me know in the comments below.

Cajun Remoulade Sauce Recipe (5)

5 from 19 votes

Remoulade Sauce Recipe

By Natasha Bull

This Cajun remoulade sauce recipe is easy and packed with flavor! You can bring the taste of New Orleans home in about 10 minutes. It's great on everything from sandwiches to fried fish.

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 16 (makes about 1 cup)


  • 1 cup mayo
  • 2 tablespoons grainy or Creole mustard
  • 1 clove garlic minced
  • 1 tablespoon creamed horseradish
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Cajun seasoning (I used Tony Chachere's)
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper optional
  • 1 tablespoon fresh parsley chopped


  • Combine the mayo, mustard, garlic, horseradish, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika, cayenne pepper, and parsley in a small bowl. Refrigerate until needed (I like to let the flavors sit for a while, but you can serve it immediately).


  • If you use a Cajun seasoning that has salt in it (like Tony Chachere's), I recommend not adding any extra salt until you taste it.
  • I used Maille Old Style Mustard (wholegrain) - Creole mustard is difficult to find where I live.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Serving: 1tablespoon, Calories: 98kcal, Carbohydrates: 1g, Protein: 1g, Fat: 11g, Saturated Fat: 2g, Cholesterol: 6mg, Sodium: 118mg, Potassium: 11mg, Fiber: 1g, Sugar: 1g, Vitamin A: 98IU, Vitamin C: 1mg, Calcium: 2mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Cajun Remoulade Sauce Recipe (6)

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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Cajun Remoulade Sauce Recipe (2024)


What is remoulade sauce made from? ›

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

What do you eat with remoulade sauce? ›

While this style of sauce would traditionally be served on po' boys, crab cakes, or with fried fish, I can attest that it's just as good on anything veggie. Make a batch, and you won't have any trouble finding different ways to use it!

Why is it called remoulade? ›

Remoulade has its origins in Picardy, a region in northern France, deriving its name from a local term for horseradish, rémolat or ramolas, which suggests that horseradish may have once been the major component.

What is the difference between remoulade and mayonnaise? ›

In French cuisine, rémoulade is a derivative of the mayonnaise sauce, with the addition of mixed herbs (parsley, chives, chervil and tarragon), capers, diced cornichons and optionally some anchovy essence or chopped anchovies.

What is remoulade sauce in English? ›

Rémoulade is a mayonnaise-based sauce of French origin that's often served with seafood. It can contain pickles, anchovies, and capers, and frequently calls for horseradish. It's featured in Louisiana cuisine, and a New Orleans-style rémoulade sometimes contains chopped hard-boiled eggs.

What is remoulade similar to? ›

Tartar sauce is a cold mayonnaise-based sauce commonly served as a condiment with seafood (via Healthline). The same is true of remoulade sauce – or, as it's commonly known, "remoulade," according to MasterClass.

What is Creole remoulade made of? ›

Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is well combined but retains some chunkiness.

Is Big Mac sauce remoulade? ›

This sauce might be more accurately called a riff on a remoulade — a tame version, to be sure — and one Houston chef used it exactly as that, topping an oyster po' boy in a video for the local McDonald's.

What is the difference between aioli and remoulade? ›

To Conclude. Comparing remoulade vs. aioli is easy. Remoulade is a mayonnaise-based sauce with various herbs and seasonings, and aioli is an emulsion of oil and garlic.

Is remoulade good for you? ›

This remoulade sauce is made with a healthy set of ingredients, and while mayo sometimes gets a bad rap in the health world, it can actually be a really great source of healthy fats.

Is tartar sauce and remoulade the same? ›

Originating in France, classic French Remoulade is similar to tartar sauce but includes additional elements like capers, herbs, and sometimes anchovies, giving it a more nuanced flavor.

What is the difference between French and Danish remoulade? ›

I have had céleri rémoulade in France dozens of times but there, the sauce is simpler than up North. It usually consists of mayo, vinegar, mustard, shallots, capers, pickles and fresh herbs. In Denmark, the sauce's texture is more like that of a coleslaw.

What is mayo and ketchup together called? ›

Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise.

What is a peanut butter and mayo sandwich called? ›

For the next 30 years or so, the PB&M was a favorite in many American kitchens, perhaps because adding mayonnaise to the era's rustic, coarse nut butter may have been key for spreadability.

What is mayo and mustard mixed called? ›

Mayonnaise with mustard is called sauce rémoulade. It is well known in French cooking.

Is Aioli just garlic mayonnaise? ›

The Difference Between Aioli and Mayo

Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil. The final result may look similar but the two sauces have distinctly different flavors.

What is McDonald's signature sauce made of? ›

Though Big Mac Sauce and Thousand Island dressing have ingredients in common, McDonald's sauce is their own, unique balance of sweet and savory ingredients. The sweetness comes from ketchup and sweet pickle relish; the savory from yellow mustard, fresh onion and a little vinegar.

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