• Skip to main content
  • Skip to primary sidebar

Biscuits & Burlap logo

menu icon
go to homepage
  • Recipe Index
  • About Us
  • Contact Us
  • Subscribe
subscribe
search icon
Homepage link
  • Recipe Index
  • About Us
  • Contact Us
  • Subscribe
×
Home » Cajun & Creole

Published: Apr 17, 2018 · Modified: Sep 17, 2021 by Sara

Remoulade Sauce Recipe

Thanks for sharing!

2473 shares
  • Share
  • Tweet
  • Yummly
  • Email
pin image of green bowl with remoulade sauce

Whether you serve it with crab cakes, on a po'boy, with fried green tomatoes, or dip your french fries in it, remoulade sauce is the perfect Cajun complement to so many dishes!

remoulade sauce in square white bowl.

Exactly what is Remoulade Sauce?

Let's cut right to the chase... There are a million ways to make remoulade sauce. The only constant is that there is mayonnaise, mustard, parsley, and hot sauce in basically every version.

From there, you can add (or not) pickles or capers, green onions, lemon juice or vinegar, cayenne or horseradish, paprika, garlic, worcestershire... it really just depends on your taste!

remoulade in round green bowl

What do you eat it with?

Most recently I served it on these oyster po'boys, but it's also great on crab cakes, fried green tomatoes, fried squash, and homemade french fries! Make this sauce ahead of time because the longer it sits, the better it gets... let it sit for at least an hour before serving. Overnight is even better. If you love sauce with your seafood and sides, checkout our 10 Best Sauces for Fish.

remoulade sauce in glass crab shaped dish.

Love all Cajun and Creole foods like we do? We were able to get the Jambalaya Recipe from the famous New Orleans restaurant, Mother's, and they graciously allowed us to share. This is one you'll want to make on a weekend. It takes a while, but is well worth it.

For a quicker, but still delicious version try this recipe for Easy Jambalaya. It takes the guesswork out of getting the rice done just right.

About southern food:

Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!

You may find a few facts that will surprise you.

Are you getting our weekly newsletters?

This post contains affiliate links, which means if you click on an affiliate link and buy something, we may receive a very small commission.  It does NOT result in additional charges to you or cost you anything extra. Click here for our full privacy and disclosure policy. As an Amazon associate we earn from qualifying purchases.

📖 Recipe

square image of remoulade sauce in bowl.

Remoulade Sauce

Sara
Remoulade sauce is a tangy Cajun sauce that goes well on sandwiches, with french fries, and is excellent with any type of seafood.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Course Sauce
Cuisine Cajun
Servings 8 people
Calories 197 kcal

Ingredients
  

  • 1 cup mayonnaise
  • 2 tablespoon dijon mustard
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon hot sauce
  • 2 teaspoon whole grain Creole style mustard
  • 2 cloves garlic minced
  • 1 teaspoon capers chopped
  • 1 teaspoon red wine vinegar
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon paprika
  • 1 green onion sliced
  • ¼ teaspoon salt
  • cayenne to taste

Instructions
 

  • Combine all ingredients in food processor. Blend well. 
  • Chill for at least 1 hour. 

Notes

  • Low fat mayonnaise may be used.
  • We recommend this mustard 

Nutrition

Calories: 197kcalCarbohydrates: 1gProtein: 1gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 12mgSodium: 366mgPotassium: 37mgFiber: 1gSugar: 1gVitamin A: 206IUVitamin C: 3mgCalcium: 10mgIron: 1mg
Keyword cajun, creole, Sauce
Tried this recipe?Let us know how it was!

Looking for other Cajun favorites? Here are some of ours:

Salad on plate with Creole salad dressing being poured on
Cajun Salad Dressing
basket of Cajun hush puppies.
Cajun Hush Puppies
Plate with chicken cooked with blackened seasoning.
Blackened Chicken
skillet of creole cream sauce
Creole Cream Sauce
white bowl with andouille sausage, rice and beans.
Red Beans & Rice Popeyes Style
cast iron skillet with cajun spiced potatoes
Roasted Cajun Potatoes

Don't forget to sign up for our newsletter to get Southern recipes delivered to your inbox every week!

Reader Interactions

Comments

  1. Susan the Farm Quilter says

    April 29, 2018 at 7:43 pm

    Thank you for sharing this recipe with Southern Plate and Meal Plan Monday. Having spent my whole life in the western United States, this is something totally new to me!

    Reply
    • Pam says

      May 01, 2018 at 12:27 pm

      Give it a try Susan. You'll love it!

      Reply
  2. Kandi-Leigh says

    October 06, 2018 at 1:16 am

    My local grocery store does not carry stone ground mustard. Is there a substitute I can use?

    Reply
    • Kandi-Leigh says

      October 06, 2018 at 1:18 am

      I’m sorry, I meant that my grocery store does not carry whole-grain mustard. Is there a substitute I can use?

      Reply
      • Sara says

        October 06, 2018 at 8:39 am

        Another mustard will work! I don't know that I would go all the way to yellow, but stone-ground, brown mustard, or dijon will work!

  3. CindYnShawN says

    July 06, 2021 at 2:07 pm

    5 stars
    Found this recipe and boy am I glad I did. Was a total hit. Made fried green tomatoes and was looking for something special to use as a sauce. This was just the thing! Super creamy, tangy! Perfect in my opinion. I made no substitutions. The capers worried me with combining with red wine vinegar (thought it was going to be too "sour") but it was amazing.

    Reply
    • Pam says

      July 06, 2021 at 3:49 pm

      Yay! Thank you so much for taking the time to leave us such a great review and star rating. We love our remoulade sauce too!

      Reply
  4. Alicia says

    August 07, 2022 at 10:29 pm

    5 stars
    Went great with the fried green tomatoes. Made a tasty dressing for the chicken sandwich

    Reply
    • Pam says

      August 08, 2022 at 10:51 am

      Thanks so much for letting us know and for the 5 star rating, Alicia! It really means a lot.

      Reply
  5. Weijing says

    August 26, 2022 at 9:51 am

    Hi, how long will the remoulade keep good for?

    Reply
    • Pam says

      August 28, 2022 at 9:04 am

      I wouldn't hesitate to keep it 5-7 days as long as it's tightly covered in the fridge.

      Reply

Tell us what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hey, y'all!

Pam and Sara sitting on blanket with picnic.
Photo cred: Angie Webb Creative

We’re Pam and Sara, a Southern mother/daughter team on a mission. We’re here to help you keep those precious food memories alive and create new ones, too. 

Read more-

Recent Posts

  • overhead shot of corn souffle' recipe.
    Corn Souffle Casserole
  • white bowl of spicy chicken pasta
    Spicy Chicken Pasta
  • sliced cajun fried turkey breast on a white plate with a white background
    Fried Turkey Breast
  • blackened seasoning spilling out of jar.
    Blackened Seasoning Recipe

Footer

↑ back to top

About

  • About Us
  • Disclosures and Privacy Policy
  • Web Stories

Newsletter

  • Sign Up for emails and updates

Contact

  • Contact Us
  • Work With Us

Copyright © 2023 Biscuits & Burlap

2473 shares