If you’ve ever tasted Louisiana Creole cuisine, you know the magic of big, bold flavors that awaken your senses. Remoulade sauce is a key player in that flavor parade — creamy, tangy, with a bit of a kick.
Whether you’re dipping crispy fried shrimp, slathering it on a po’ boy, or even pairing it with something unexpected like Mashed Potato Puffs, this sauce brings everything to life.
It’s got that perfect balance of heat from hot sauce and chili powder, a touch of freshness from lemon juice and herbs, and just the right amount of savory depth from Worcestershire sauce and green olives.
I first stumbled upon remoulade when visiting New Orleans, and ever since, it’s been a staple in my kitchen.
The best part? It’s surprisingly easy to make! In just a few minutes, you’ll have a homemade version of this classic sauce that rivals anything you’ll find in a restaurant. Plus, it’s endlessly versatile—try it with Coleslaw or any other seafood dish for a real treat.
Give this recipe a try and let me know how you love using it! It’s one of those sauces that makes everything taste better, and you’ll find yourself reaching for it again and again.
Why You’ll Want to Make This Again and Again!
- Quick and easy: Just a few ingredients and a few minutes to blend together — perfect for busy nights.
- Full of flavor: The balance of tangy, spicy, and savory is unmatched.
- Versatile: Perfect for seafood, sandwiches, or even roasted veggies!
- No preservatives: Homemade, so it’s free from any weird chemicals or additives.
- Great for meal prep: I love making a batch to keep in the fridge for the week — it lasts and gets better with time.
Louisiana Remoulade Sauce Recipe
Equipment
- Mixing bowl
- Whisk or spoon (for stirring)
- Knife and chopping board (for veggies)
Ingredients
- 1 cup mayonnaise
- ¼ cup chili sauce
- 2 tablespoons Creole mustard
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Louisiana-style hot sauce or to taste
- 1 teaspoon Worcestershire sauce
- 4 medium scallions chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped green olives
- 2 tablespoons minced celery
- 1 teaspoon capers chopped
- 1 clove garlic minced
- 1 teaspoon salt or to taste
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
Instructions
- In a mixing bowl, combine the mayonnaise, chili sauce, Creole mustard, olive oil, and lemon juice.
- Stir in the Louisiana hot sauce, Worcestershire sauce, salt, black pepper, chili powder, and minced garlic.
- Add the chopped scallions, parsley, green olives, celery, and capers.
- Mix all the ingredients together until well combined.
- Taste and adjust seasoning, adding more hot sauce or salt as needed.
- Cover and refrigerate for at least 30 minutes to let the flavors meld together.
- Serve with your favorite seafood, fried foods, or sandwiches. Enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 359kcal |
| Carbohydrates | 7g |
| Protein | 1g |
| Fat | 37g |
| Sugar | 3g |
| Sodium | 943mg |
Smart Variations For This Recipe!
- Smoky Remoulade: Add a teaspoon of smoked paprika to bring a subtle smoky flavor to your remoulade. This adds depth and pairs beautifully with grilled or blackened seafood.
- Herb-infused Remoulade: For a fresh, herbal twist, try blending in a handful of fresh tarragon or basil. It adds a sophisticated note that’s perfect for pairing with light fish like trout or cod.
- Cajun Remoulade: If you prefer a spicier kick, swap in some Cajun seasoning or a few dashes of cayenne pepper. This version intensifies the heat while maintaining the richness of the sauce.
- Lemon-Garlic Remoulade: For those who love a sharper, tangier flavor, increase the lemon juice and add an extra clove of garlic. This version works well as a dipping sauce for fried foods like onion rings or crispy chicken.
- Avocado Remoulade: Add mashed avocado to the sauce for a creamy, lush texture and a slight green hue. This version is a fantastic complement to grilled shrimp or as a spread for tacos.
- Pickled Remoulade: Add finely chopped pickles or a few teaspoons of pickle juice to the mix for an extra tangy, briny element that cuts through the richness of fried foods.
- Vegetarian Remoulade: For a vegan take, swap the mayonnaise for a plant-based version (like avocado-based mayo) and ensure the Worcestershire sauce is vegan-friendly. This variation keeps the creamy texture without the dairy.
Each variation offers something unique, whether it’s an added layer of spice, tang, or creaminess. Experiment and find your perfect remoulade twist!
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
