Louisiana Remoulade Sauce

If you’ve got an ounce of Cajun or Creole running through your blood, you’re gonna absolutely love and appreciate this easy, yet delicious Louisiana Remoulade Sauce! It’s ready, literally, in 10-minutes and the depth of flavors is truly over-the-top!

This mayonnaise-based sauce has all sorts of goodies in it: garlic, sweet and spicy chili sauce, lemon, dill, horseradish and a dash of honey…just enough balance between sweet and spicy!

Use this homemade remoulade sauce with fried catfish, crab cakes, boiled or fried shrimp and fried oysters, or as a sauce on a Po’ Boy sandwich. Oh heck, go ahead and use it as a salad dressing for Seafood Cobb Salad

What is Remoulade sauce?

It’s a mayonnaise-based condiment that originated in France and traveled to the states via the Cajun and Creole French folks. Originally, it was served with meats, but over the years it has transitioned to a popular seafood condiment.

Why this recipe works!

The recipe yields about 3 cups of sauce and will stay fresh in the refrigerator for up to a week, if not more, provided it’s covered well.

  • Quick and easy – ready in 10-minutes!
  • Simple ingredients – nothing fancy or gourmet; all-natural with no additives or preservatives
  • Flavor – this Louisiana Remoulade sauce recipe has a myriad of flavors–a hint of sweet with a hint of heat
  • Versatile – you can make this as mild or spicy as you like and use it as a dip or dressing

Here’s what you’ll need

Here’s what you need to make the Louisiana Remoulade sauce. See the recipe card below in the notes section for substitutions, etc.

  • Mayonnaise– use the real deal. No “salad dressisng” or “Miracle Whip”
  • Sweet n’ Spicy Asian chili sauce – in the Asian or International section of the grocery store; see the picture below. Note: do not get “sweet & sour” sauce.
  • Dijon mustard
  • Creole seasoning – dry seasoning like Tony Chachere’s (you can use Cajun seasoning instead)
  • Steak sauce – A1 brand steak sauce or HP brand
  • Worcestershire sauce
  • Honey
  • Garlic
  • Lemon juice-fresh lemon juice is best
  • Dill – dried dill weed or fresh dill
  • Horseradish – prepared horseradish (optional but recommended)
  • Salt and black pepper to taste
Ingredients labeled on counter

There’s basically no prep time required for this easy recipe. Put all the ingredients in a mixing bowl, combine well, cover and refrigerate for about 20-30 minutes. Taste for salt and pepper after it has rested in the fridge. 

If you want it spicier, add a little more horseradish. If you want it milder, add more honey.

I recommend using Hellman’s™ original mayonnaise.

Now I know many a Southern cook who swears by Duke’s™ brand and it is good, but Duke’s has a bit of zest added to it already, so I’m not sure how that would turn out in this recipe. 

Versions of remoulade sauce

Just like everything else in life, there are variations…thought you’d find these variations of Remoloaude sauce interesting!

  • The French version is white, mayonnaise-based, and typically contains herbs, capers, pickles (cornichons) and anchovies. The French version is comparabe to American tartar sauce, for lack of a better description. 
  • The Louisiana (Cajun or Creole) is pinkish in color and typically contains mayonnaise, ground or Creole mustard, garlic horseradish, hot sauce and often celery
  • The Danish make their Remoulade sauce without garlic, but add finely chopped cauliflower, cucumbers and turmeric, which gives it a yellow hue.
  • And I read somewhere where Icelanders put it on hot dogs! Who knew? 

No matter which version, most often the zesty sauce accompanies seafood: shrimp, lobster, catfish and oysters. You’ll often find it as a sauce on the infamous Po’ Boy sandwich there in New Orleans.

Make ahead and storage

You can make this Louisiana remolaude sauce 3-5 days in advance; it can be stored in the refrigerator for up to 5-days. Freezing is not recommended as the sauce breaks down due to the eggs in the mayonnaise.

Remoulade sauce on seafood cobb salad

Serve Louisiana Remoulade Sauce as a salad dressing, a sauce for shrimp or oyster Po’ Boys sandwiches, a dip for boiled shrimp, or a sauce for fish or scallops.

If you make this recipe, please scroll down and leave a comment and rating. I love to hear from you!

Louisiana Remoulade Sauce being drizzled over a mixed green salad

Louisiana Remoulade Sauce

Louisiana Remoulade Sauce with a hint of sweet heat! Perfect with just about any kind of seafood or as a salad dressing or dip! Ready in minutes!
5 from 6 votes
Print Rate
Course: Dip, Salad Dressing, Sauce
Cuisine: Cajun, Creole, French, International
Prep Time: 5 minutes
Cook Time: 0 minutes
Resting time: 15 minutes
Total Time: 20 minutes
Yield: 3 cups
Author: Anecia Hero

Ingredients 

  • 2 cups mayonnaise
  • ½ cup sweet chili sauce (in the Asian or International section); see recipe notes
  • 2 tablespoons Dijon mustard , course
  • 2 teaspoons Creole seasoning , see recipe notes
  • ¼ cup steak sauce , A1 or HP brand
  • 1 teaspoon Worcestershire sauce
  • ¼ cup honey
  • 2 cloves garlic , minced, (about 1 tablespoon)
  • 1 large lemon , juiced, (about 2 tablespoons)
  • 2 teaspoons dill , dried (see recipe notes if using fresh)
  • salt and ground white pepper , to taste
  • horseradish, optional , to taste

Instructions 

  • Combine all dressing ingredients into large bowl; mix well and refrigerate 15-20 minutes
    2 cups mayonnaise, ½ cup sweet chili sauce, 2 tablespoons Dijon mustard, 2 teaspoons Creole seasoning, ¼ cup steak sauce, 1 teaspoon Worcestershire sauce, ¼ cup honey, 2 cloves garlic, 1 large lemon, 2 teaspoons dill, horseradish, optional
  • After sauce has rested in refrigerator, taste for salt and pepper and adjust accordingly
    salt and ground white pepper
  • Serve with seafood as a dip, dressing or as a sandwich spread

Notes

About the chili sauce:
This is usually in the Asian or International section. Use “sweet n spicy” chili sauce or “sweet chili” sauce. Do not use an Asian”sweet and sour” sauce!
About the horseradish:
Use “prepared horseradish” that’s kept in the cold seafood section. Do not use “horseradish sauce” that’s on the condiment aisle with the ketchup and mayo.
About the dill:
If using fresh dill, use 3 times as much as dried.
About the Creole seasoning:
I use Tony Chachare’s Creole Seasoning. If you don’t care for a little bit of spice, leave this out. You can also substitute with Cajun seasoning.

Nutrition Estimate

Serving: 1cupCalories: 1189kcalCarbohydrates: 42gProtein: 4gFat: 112gSaturated Fat: 18gPolyunsaturated Fat: 67gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 63mgSodium: 2016mgPotassium: 362mgFiber: 4gSugar: 34gVitamin A: 486IUVitamin C: 29mgCalcium: 48mgIron: 2mg
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4 Comments

  1. 5 stars
    I had some seasoned boiled shrimp cold in the fridge when I made this with Dukes 5 or 6 shrimp later and a glass of beer, lunch was done! The remoulade is good with Dukes.