This Cajun-Style Remoulade Sauce is a creamy and ultra flavorful sauce with a glorious kick of spicy Cajun flavors. Perfect for crab cakes, shrimp, fries, fried pickles and more!
This is part of a series of recipes here on the site that I’m calling “Back to Basics“. In this series you’ll find recipes that are common building blocks for beginner cooks, as well as homemade versions of pantry/store-bought staples, such as cream of mushroom soup, pie crust, garlic bread, etc. With easy to follow instructions, detailed notes, and step by step photos, you’ll be on your way to being a master in your kitchen in no time!
Condiments are one of those things that a lot of people don’t think of making at home, but they really taste a lot better, and fresher, when homemade.
This is one of those recipes that’s so simple to make; you just need the right proportions. And the best part is, the proportions are ultimately up to you!
I’m sharing my preferred recipe, but if you like things a little milder, a little zestier, etc; feel free to change it up the way you like!
Bottles of remoulade sauce have preservatives in them, and probably ingredients you can’t pronounce, let alone know what they are. When you make it from scratch, you know exactly what’s in it, and you can control the heat, salt, and sugar levels.
To me, when I think of remoulade sauce, I immediately think of crab cakes. The two are just made for each other! But remoulade sauce is great with other seafood, other fried foods, french fries, on burgers, sandwiches and more.
How to make remoulade sauce?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Add all ingredients to a bowl. No need for a specific order or anything, just dump ’em in.
- Mix. Use a spoon, fork, whisk, rubber spatula; whatever you have handy. Just make sure everything is combined well.
- Chill. Just cover and refrigerate for at least an hour. I normally make mine in the morning, then we use it for dinner that night.
Helpful Tip!
Make sure you chill the sauce for at least an hour or two. This allows all the flavors to meld together and is what makes it truly taste like a remoulade sauce.
Variations of this recipe
- Less zesty – feel free to reduce the amount of horseradish, use grainy mustard instead of Creole, reduce the amount of Cajun seasoning, or reduce the amount of hot sauce.
- More zesty – for more kick, try increasing the amount of horseradish, Creole mustard, Cajun seasoning, hot sauce, or use additional hot sauce.
- Stir-ins – try adding minced pickles, chopped capers, chopped fresh tarragon, etc.
FAQ’s
One main reason; control. By making it yourself, you control the quality of the ingredients. You can also have more control over the sugar, salt and spice levels.
The first thing that probably pops into your mind is crab cakes, but you can do a lot more with this sauce! Serve it alongside any type of fried seafood, fried mushrooms, as a dipper for fries, etc.
Making remoulade sauce ahead of time
By nature, this recipe is a natural make ahead recipe. The remoulade sauce needs to chill for at least 1-2 hours, in order for all the flavors to really come together.
Without chilling, it really won’t have the best flavor.
Storage
Remoulade sauce can be refrigerated in an airtight container and used within 1 – 2 weeks.
I don’t recommend freezing this recipe, as it could potentially separate.
Recipes to serve with this remoulade sauce:
My Favorite Mixing Bowls!
I love these mixing bowls for two main reasons: the non-slip bottoms make mixing easier, and the airtight lids mean you don’t have to transfer the contents to another container to refrigerate!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 1/2 cups mayonnaise
- 1/3 cup Creole mustard grainy mustard can be substituted, but the best flavor comes from using Creole
- 1 clove garlic grated or finely minced
- 1 Tbsp prepared horseradish or creamed horseradish
- 1 Tbsp paprika
- 2 tsp Cajun seasoning
- 1 1/2 tsp lemon juice (fresh) or pickle juice
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1 – 2 tsp minced fresh parsley
- pinch cayenne pepper optional
Instructions
- Add all ingredients in a mixing bowl, whisking to combine well.
- Cover and refrigerate for at least 1-2 hours.
- Serve with your favorite seafood recipes.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- Serving size is an estimate, based on approximately 2-3 Tbsp per person.
- Recipe makes approximately 2 cups, but can easily be halved (or doubled) if needed.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Jay says
Delicious…I made this to serve with crab cakes. I substituted Maille Dijon original mustard for the creole mustard…do not omit the prepared horseradish, all the other spices are on point.
Kayce says
I have made this recipe several times now and it is truly one of my favorites. It tastes best when it has time to meld in the fridge so definitely make ahead if you can. I never have horseradish on hand when I make this but it is delicious without it. I skip the cayenne pepper and add extra Cajun seasoning. Love this recipe and recommend everyone tries it!
Amy says
Used vegan Worcestershire sauce because of a seafood allergy and pickle juice as suggested as a lemon juice alternative and it was amazing! Gonna have to find more recipes to use it with.
David Eggen says
You can use it on hamburgers, chicken, onion rings, dipping sauce for shrimp, French fries, chicken tenders, shrimp, fish and poor boy sandwiches
Jim cannon says
Excellent
Terri says
My go to recipe, I have made this many times and everyone loves it!
KC says
So yummy! I didn’t have creole mustard. I used spicy brown mustard instead.
Terr says
Love love love this sauce and so easy to put together!
Jordan says
Oh yes!!! There was a local Cajun restaurant near me that closed down and my family used to frequent. We had been craving their po boys ever since, and this sauce is (almost) spot on to theirs!! Thanks a lot!!
Brenda S says
What a great recipe – perfect with her air fryer shrimp!!
Doug says
I’m sorry, but I had to correct the recipe because I felt it had too much mustard! It may be my fault for using brown deli style mustard, because I didn’t have creole or grainy! But I would think my brown mustard would have been milder, but it overwhelmed the other ingredients! Next time I’ll start with half the mustard! You can always add, but can never take out! Another ingredient I added was chili sauce or shrimp sauce.
Beth says
This remoulade sauce went perfectly with our dinner the other night! Can’t wait to make this again! Such a big hit here!
Catalina says
It sounds really easy to make! Sauces make food even better!
Erin | Dinners, Dishes and Dessert says
This Cajun-Style Remoulade Sauce is couldn’t look any more perfect!
Julie M. says
This looks so delish, can’t wait to make it. Thank you for sharing all your tasty recipes! I enjoy following you on Instagram and see all the great things you post. Thanks again!!
Krystle says
Made this for my crab cakes and it turned out amazing! Tastes like my fave Cajun restaurants!
Jo says
Wow, I love the creaminess and all the flavors in this cajun sauce! I added minced pickles, Perfect!