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
Note the Chili Sauce is an Asian chili sauce that is sweet & spicy. You can use a Sweet Thai Chili sauce as well…either one works.
How to make it
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.
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.
Related recipes:
- Seafood Cobb Salad
- Creole Shrimp Pasta
- Louisiana Seafood Gumbo
- Blackened Shrimp and Gouda Grits
- New Orleans Cajun Chicken Gumbo
- Bread Pudding with Whiskey Sauce
- Orange Olive Oil Cake
If you make this recipe, please scroll down and leave a comment and rating. I love to hear from you!
Louisiana Remoulade Sauce
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 minutes2 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 accordinglysalt and ground white pepper
- Serve with seafood as a dip, dressing or as a sandwich spread
Notes
Nutrition Estimate
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.
Good to know! Thank you!
What do you call Creole seasoning ??
I use Tony Chachare’s Creole Seasoning. You can use a Cajun seasoning as well.