Name: Louisiana Remoulade Sauce Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: ⅔ cup real mayonnaise; 4 tablespoons whole grain mustard; 2 tablespoons prepared horseradish; 1 tablespoon ketchup; 2 teaspoons lemon juice; 2 teaspoons dried parsley; 2 teaspoons dried snipped chives; 2 teaspoons all purpose Creole seasoning; 1 teaspoon minced garlic; 1 teaspoon Worcestershire sauce; ½ teaspoon sugar (optional)

Jump to Recipe· 4.2 from 8 reviews

I absolutely adore this Louisiana Remoulade Sauce Recipe because it brings a burst of bold, spicy, and creamy goodness that instantly transforms simple dishes into something memorable. Whenever I make it, I find myself reaching for it to dress up everything from crispy fried fish and crab cakes to grilled veggies and sandwiches. It’s that perfect balance of tangy, savory, and just the right amount of kick that feels like the spirit of Southern cooking captured in a bowl. Honestly, this sauce has become my go-to secret weapon in the kitchen to add flavor and heart to any meal.

Why You’ll Love This Louisiana Remoulade Sauce Recipe

What makes this recipe stand out to me is its vibrant flavor profile. The creamy mayonnaise base is beautifully complemented by the brightness of lemon juice and the spicy warmth of Creole seasoning and horseradish. I love how the whole grain mustard gives it a little grainy texture and extra depth, while the ketchup adds a subtle touch of sweetness that rounds everything out. It’s balanced but packed with personality—something I find totally irresistible.

Another reason I’m so enthusiastic about this Louisiana Remoulade Sauce Recipe is how incredibly easy it is to whip up. If you have a few minutes, you can get it done with simple whisking—no fancy gadgets or long cooking times. I often prepare it ahead of time and let the flavors marry in the fridge, which just amps up the taste. Plus, it’s so versatile and perfect for a variety of occasions—from casual weeknight dinners to festive gatherings. Trust me, once you make it, you’ll want to keep this sauce on hand for just about everything.

Ingredients You’ll Need

A close-up of a small wooden bowl filled with creamy sauce that has a light beige color with visible mustard seeds, green herbs, red chili flakes, and a slightly textured surface. A silver spoon rests inside the bowl, coated with the sauce. Around the bowl, there are golden-brown fried potato chips on a light striped cloth, a lemon wedge in the lower right corner, and a bright whole lemon in the background. The entire scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this sauce lies in its simple yet thoughtfully combined ingredients. Each one plays an essential role, whether it’s contributing creaminess, heat, tang, or those classic Southern flavors. Here’s what you’ll want to have ready for the dish:

Mayonnaise: I recommend real mayo for that creamy, rich base that carries all the flavors perfectly.
Whole grain mustard: This adds a lovely texture and mild tang that cuts through the creaminess.
Prepared horseradish: For a sharp, spicy kick that gives the sauce its signature punch.
Ketchup: Just a little for a subtle sweetness and depth.
Lemon juice: Fresh is best, bringing a bright, zesty freshness.
Dried parsley: Brings color and a mild herbal note that’s classic in remoulade.
Dried snipped chives: Adds a gentle oniony flavor without overpowering.
Creole seasoning: This is the heart of the flavor, packing in savory spices and a hint of heat.
Minced garlic: For that punch of pungency and aroma that ties everything together.
Worcestershire sauce: Deepens the umami and adds a hint of complexity.
Sugar (optional): Just a pinch, if you want to balance the heat with a touch of sweetness.

Directions

Step 1: Grab a small bowl or a large measuring cup to hold your ingredients, which makes whisking easier later on.

Step 2: Add ⅔ cup of real mayonnaise to the bowl as your creamy base.

Step 3: Pour in 4 tablespoons of whole grain mustard to introduce a subtle tang and texture.

Step 4: Add 2 tablespoons of prepared horseradish; this gives the sauce its characteristic spicy zip.

Step 5: Spoon in 1 tablespoon of ketchup for a sweet undertone that balances the spices.

Step 6: Stir in 2 teaspoons of fresh lemon juice to brighten the flavors beautifully.

Step 7: Sprinkle 2 teaspoons each of dried parsley and dried snipped chives for added color and mild herbal notes.

Step 8: Incorporate 2 teaspoons of your favorite all-purpose Creole seasoning to bring that authentic Louisiana flair.

Step 9: Add 1 teaspoon minced garlic and 1 teaspoon Worcestershire sauce to deepen the savoriness.

Step 10: If you like a hint of sweetness, stir in ½ teaspoon of sugar—this step is optional based on your taste.

Step 11: Whisk all the ingredients vigorously until the sauce is smooth and well blended with a slightly textured bite.

Step 12: For best flavor, cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour before serving; this resting time lets the flavors meld.

Servings and Timing

This Louisiana Remoulade Sauce Recipe yields about 1 ⅓ cups of sauce, which is plenty for serving 4 to 6 people as a condiment. The prep time is super quick—around 10 minutes since no cooking is involved. There’s no cook time, but I highly recommend letting the sauce chill for 30 minutes to an hour to deepen the flavors. Overall, the total time from start to perfect-ready is roughly 40 to 70 minutes, depending on how long you choose to rest it.

How to Serve This Louisiana Remoulade Sauce Recipe

A close-up image shows a wooden bowl filled with creamy orange sauce that has visible herbs and red spice flakes mixed in. A cooked shrimp with a pink and white body, speckled with green herbs and red bits, is being dipped into the sauce by a person's fingers. Around the bowl, there are golden, crispy potato chips scattered on a white and blue striped cloth. A bright yellow lemon is blurred in the background, sitting beside some fried snacks. The scene is set on a white marbled surface, and the colors of the food are warm and inviting. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I love using this sauce as a vibrant dip alongside crunchy fried seafood like shrimp, catfish, or crab cakes. It also elevates a simple burger or sandwich, coating the bun with creamy spice that feels indulgent. For lighter fare, drizzling it over roasted or grilled vegetables adds an irresistible punch. I’ve even spooned it onto potato salad or mixed it into coleslaw to liven things up during summer cookouts.

Presentation-wise, I find a small ramekin or a pretty dipping bowl looks inviting on the table—sprinkle a little extra chopped chives or paprika on top for color. This sauce tastes best chilled or at room temperature, which makes it easy to prep in advance and bring out when guests arrive. As for drinks, I love pairing it with a crisp white wine like Sauvignon Blanc or a refreshing cold beer, but a zingy lemonade or iced tea works beautifully too.

Overall, this sauce fits in seamlessly for casual family dinners, festive holiday meals, or entertaining friends at your next party. It’s one of those dishes I feel confident will impress while keeping things relaxed and full of flavor.

Variations

Over time, I’ve experimented with a few tweaks to this Louisiana Remoulade Sauce Recipe to suit different tastes and dietary needs. For instance, swapping the Creole seasoning for smoked paprika and cayenne can produce a slightly different spicy profile that’s equally delicious. I’ve also tried using Dijon mustard instead of whole grain for a smoother texture, which works well if you prefer less graininess.

If you’re cooking for someone with dietary restrictions, making this sauce vegan is pretty straightforward—just substitute the mayonnaise with a plant-based alternative, and use a vegan Worcestershire sauce if you can find it. The horseradish and spices still shine through, so it doesn’t lose its kick. For gluten-free options, just double-check your Creole seasoning and Worcestershire sauce labels; many brands are naturally gluten-free but always worth verifying.

Sometimes, I like to add fresh herbs like finely chopped parsley or green onion right before serving to brighten it up, or a dash of hot sauce for a more intense heat level. The recipe is flexible enough to invite these creative adjustments without losing that signature Louisiana flare. I encourage you to play around with your favorite flavor boosts to make this recipe truly your own.

Storage and Reheating

Storing Leftovers

I always store any leftover Louisiana Remoulade Sauce in an airtight container or tightly sealed jar in the refrigerator. This helps keep the flavors fresh and the texture creamy. It typically stays great for up to one week, but I recommend giving it a quick stir before serving again to bring the ingredients back together. Because it’s mayo-based, keeping it cold is essential for food safety and the best taste experience.

Freezing

While you can freeze this sauce, I generally don’t recommend it because the mayo base might separate or change texture once thawed. If you do decide to freeze it, use a freezer-safe container, leave some headspace for expansion, and freeze for up to 2 months. When ready, thaw it slowly in the refrigerator overnight and whisk thoroughly to help the consistency come back together. Be aware it might not be quite as creamy as freshly made, but still tasty.

Reheating

This sauce is best served chilled or at room temperature, so reheating isn’t necessary. If you’ve used it as a dip or spread, simply bring it out of the fridge about 15 to 20 minutes before serving to take the chill off and allow the flavors to open up. Avoid heating it on the stove or microwave, as this can break down the mayonnaise and change the texture unpleasantly.

FAQs

Can I make this Louisiana Remoulade Sauce Recipe ahead of time?

Absolutely! In fact, I recommend making it at least 30 minutes to an hour before serving. This resting time allows the flavors to meld beautifully, making the sauce taste even better. You can also make it up to a day ahead and keep it refrigerated until you’re ready to use it.

What can I use Louisiana Remoulade Sauce on besides seafood?

This sauce is incredibly versatile. I love it on grilled chicken, roasted vegetables, sandwiches, and even as a dip for crispy fries or fresh veggie sticks. It also adds a special touch to potato salad or as a creamy spread on burgers.

Is there a way to make this sauce less spicy?

Yes! You can reduce the horseradish or Creole seasoning amounts to suit your taste. Also, adding a bit more mayonnaise or a splash of sour cream can mellow out the heat without sacrificing flavor.

Can I substitute fresh herbs for the dried ones in the recipe?

Definitely. Fresh parsley and chives can be used instead of dried, but you’ll want to increase the quantities—about three times more fresh herbs—to maintain the same flavor intensity. Adding fresh herbs just before serving gives the sauce a vibrant, fresh taste.

What is the difference between remoulade and tartar sauce?

Great question! While both are mayonnaise-based sauces often served with seafood, remoulade usually contains a blend of spices, mustard, herbs, and sometimes horseradish, giving it a more complex and spicy flavor. Tartar sauce tends to be simpler, focusing mainly on mayonnaise, pickles, and lemon. Louisiana remoulade, in particular, carries that unique Creole kick.

Conclusion

I truly hope you’ll give this Louisiana Remoulade Sauce Recipe a try because it has brought so much joy and flavor to my kitchen and dining table. It’s one of those special sauces that turns everyday meals into something memorable, and I can’t wait for you to experience that same magic. Whether you’re a fan of spicy, creamy dips or just want an easy way to add a Southern twist to your dishes, this recipe is going to be a delightful find. Happy cooking and enjoy every flavorful bite!