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    Home » Recipes » Dips, Salsa, & Sauces

    Remoulade

    Published: February 9, 2022 · Updated: February 9, 2022 · By: Krissy · 14 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe

    This easy-to-make Creole inspired Remoulade sauce recipe has a spicy Cajun kick. This simple recipe takes only a few minutes to make and can be served as a dip or as a spread. Perfect for crab cakes, shrimp, Po Boy sandwiches, fries, and fried pickles!

    Why you will love this recipe:

    • Homemade is always best: You might be able to find a bottle of remoulade at the grocery store, if not online, but shelf-stable mayonnaise based spreads often contain ingredients that homemade versions do not.
    • Customize it: This recipe is so simple to make and you have the ability to tweak the ingredients to match your preferences. Like it spicy? Kick up the amount of Cajun seasoning or hot sauce. Like a little more salty tang? Add more pickle juice. You get the idea.

    Ingredients needed:

    Exact quantities are listed in the recipe card below, but here is a summary.

    My remoulade still starts with a mayonnaise base, and I use my own homemade mayonnaise recipe. Other ingredients include whole grain mustard, dill pickle juice, garlic, Cajun seasoning, hot sauce, and salt.

    How to make this recipe:

    It doesn't get any easier than this! Simply measure out all of the ingredients, add to a large bowl, and mix to combine.

    • add mayonnaise to bowl
    • add remaining ingredients
    • mix well
    • transfer to serving dish

    Recipe tips for perfect results:

    • Control the salt level: If you use my homemade Cajun seasoning mix, you will most likely add the recommended salt in the remoulade recipe because my spice mix is pretty low in salt. If you use store bought Cajun seasoning, however, add all of the ingredients except the salt, mix, taste, and add enough salt according to taste.
    • Storage: Any unused remoulade should be stored in an airtight container in the refrigerator. Probably best if used within 3-5 days. Stir well before eating.

    FAQs:

    Recipe origin

    Remoulade is a cold aioli- or mayonnaise-based condiment that originated in France. It can contain a wide variety of ingredients that range from horseradish and paprika to anchovies, capers and a host of other items. While its original purpose may have been to serve with meats, it is now more often used as a condiment or dipping sauce, primarily for fish and seafood cakes (such as crab or salmon cakes).

    Best way to enjoy it:

    My version of the recipe is most similar to the type of remoulade you'll find in Louisiana Creole cuisine. Remoulade tastes great with French fries, on top of roast beef, as a hot dog condiment, and a multitude of other applications. I personally like it with fried pickles or as a dip for artichokes.

    Tartar sauce vs. remoulade

    Both start with a mayonnaise base, but the main difference is in the pickles. Remoulade typically uses a tart salty pickle or pickle juice like from a dill pickle, capers or cornichon. The pickles used in tarter sauce tend to be sweeter. Remoulade also tends to have more of a spicy kick from cayenne pepper, hot sauce, or Cajun seasoning.

    If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!

    You can also follow along on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes to satisfy any foodie craving!

    Remoulade

    Remoulade is a flavorful creamy dip with a spicy Cajun kick. This easy recipe takes only a few minutes to make and can be served as a dip or as a spread.
    5 from 15 votes
    Print Pin Rate SaveSaved!
    Course: Appetizer
    Cuisine: American
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Scale: 16 servings
    Recipe Created By: Krissy Allori

    Ingredients

    • 1 cup mayonnaise
    • 2 tablespoon whole grain mustard
    • 1 teaspoon pickle juice
    • 1 clove garlic (minced (or substitute with 3 cloves roasted garlic))
    • 2 teaspoon Cajun seasoning
    • 1 teaspoon hot sauce (I used Tobasco)
    • 1 teaspoon kosher salt

    Instructions

    • Combine all ingredients in small bowl and stir well to combine. Taste and adjust seasoning, if desired. *Note: if using store bought Cajun seasoning which is often high in salt, hold off on adding the salt to the remoulade until you can taste. This recipe was made using my homemade Cajun seasoning mix which is low in salt.*

    Notes

    Makes a little over 1 cup. Serving size and nutritional information based on approximately 1 tablespoon per serving.

    NUTRITION INFORMATION

    Calories: 98kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 267mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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    This recipe was originally published in April 2019 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!

    Reader Interactions

    Comments

    1. LuAnn

      April 02, 2022 at 1:32 pm

      5 stars
      This is yummy! The only thing I do different is I add about a teaspoon of crushed capers.

      Reply
    2. Denise

      February 13, 2022 at 2:03 pm

      5 stars
      Delicious! Can you tell me how long this will last refrigerated? I want to make it for my Mardi Gras party.

      Reply
      • Krissy

        February 26, 2022 at 6:59 am

        Sorry for the late reply. It should last several days.

        Reply
    3. Patricia S McAughey

      July 18, 2021 at 11:08 am

      can this be frozen

      Reply
      • Krissy

        July 21, 2021 at 6:53 am

        I've never frozen it before and my guess would be no.

        Reply
    4. Heather

      January 06, 2021 at 8:32 am

      5 stars
      Loved it, tasty and a nice change from tartar. I thought maybe I’d add some cream cheese into it and use it as an interesting chip dip.

      Reply
    5. Gabriel Elassis

      July 09, 2020 at 12:44 am

      5 stars
      A very tasty and well-balanced sauce. Can earn a place among New Orleans creole remoulades even though not quite what you might get at Arnaud's in the French quarter. I enjoyed it kicked up a bit on a shrimp cocktail with a glass of cold Chablis.
      I cannot understand the risk of using any old pickle juice when the real thing calls for a bit of fresh lemon juice and a good kosher salt which impart on the sauce a much finer acidic taste.
      I also wouldn't dream of drawing a comparison between a creole Remoulade sauce and Tartar or Aioli sauce.

      Reply
    6. Linda

      June 08, 2020 at 11:58 am

      The pickle juice, is it dill or sweet?

      Reply
      • Krissy

        June 09, 2020 at 5:30 pm

        Dill. Not sweet. Never sweet. 🙂

        Reply
    7. Taylor

      April 07, 2019 at 9:34 am

      5 stars
      LOVE to eat this sauce with salmon! So, so delicious!

      Reply
    8. Jennifer

      April 06, 2019 at 8:26 am

      5 stars
      Made this last night - perfect amount of "kick"

      Reply
    9. Aimee Shugarman

      April 06, 2019 at 7:55 am

      5 stars
      SEriously love this. I could eat it by the spoonful, but on crab cakes it's even better 😉

      Reply
    10. Kara

      April 06, 2019 at 7:52 am

      5 stars
      Homemade sauces are the best! I cut back on the Tabasco so my kids would eat it, but it still had plenty of flavor.

      Reply
    11. Ashley F

      April 06, 2019 at 7:42 am

      5 stars
      This sauce is so flavorful! So much better than store bought!

      Reply

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