My homemade Louisiana remoulade sauce will turn the flavor up on your favorite fried foods, on fish on shrimp, and much more. Let me show you how to make this southern staple with just a few ingredients that deliver BIG taste.
And if you enjoy this recipe, you'll love my hibiscus BBQ sauce, too!
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❤️ Why You'll Love this Recipe
Quick and Easy - If you have five minutes, you can mix up this Louisiana-style remoulade sauce with no fancy tools or expert techniques. It's undoubtedly beginner-friendly!
Layers of Flavor - This DIY remoulade has savory, sweet, spicy, smoky, sharp, fresh, and bright flavor notes. It's truly delightful on the tongue and instantly elevates any dish-I might even be guilty of eating a spoonful or two all by itself. If you put it up vs tartar sauce, I'm choosing remoulade every time!
👉🏾 Southern sauces don't get enough attention, in my opinion. Peep my sweet praline sauce, sweet tea syrup, peach cobbler syrup, and bourbon cranberry sauce for more goodness!
Featured Reader Review
★★★★★
"Absolutely loved this! Used for a fish fry and it was the perfect sauce."
-Nicole
What You'll Need for this Recipe
Mayonnaise is the base of this sauce and gives it creamy richness, but even folks who aren't big fans of mayo (like me) eat this up thanks to all the other tastes and textures in the mix. Use your favorite brand--Hellman's, Duke's, Blue Plate, Chosen Foods--whatever you like best!
Mustard is a key ingredient, but there's debate over which kind to use. I recommend a combination of whole grain mustard--for the texture--and either Dijon, brown, or spicy Creole mustard, depending on your preference. This is a chunky remoulade, based off my visit to Shreveport, Louisiana, where I enjoyed some of the best food of my life!
Sweet Pickle Relish adds a lil tang and sweetness that takes the place of sugar in this quick remoulade sauce recipe, which is a common ingredient.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Lemon Juice fresh-squeezed from a lemon is best, but you can substitute concentrated lemon juice or sour orange juice, if need be.
Creole Cajun Seasoning, like Zatarain's or Tony Chachere's, can be used instead of the individual spices listed in the recipe card below.
Vegan - This is a vegetarian-friendly recipe and dairy-free, and you can make it completely vegan by using a plant-based mayo product.
How to Make Louisiana Remoulade Sauce
Step One: Add all the ingredients to a bowl and stir until uniform. Taste test and adjust the seasonings, as needed.
Frequently Asked Questions
Yes, you can make this sauce up to 13 days ahead of time if stored properly.
Store refrigerated in an airtight container--I like to use a mason jar. Keeps for up to two weeks.
I don't recommend freezing remoulade because it is likely to separate in the freezer and be very difficult to re-emulsify once thawed.
How to Serve
Whether you use it as a sauce, dip, or spread, serve your easy spicy remoulade cold for the best flavor and a nice contrast to hot foods.
This zesty remoulade is an excellent dipping sauce for fried foods like crispy catfish, fried green tomatoes, and home fries.
And it pairs perfectly with seafood, from pickled shrimp to crabcakes to oysters, for fish tacos and more.
Substitute my authentic recipe for remoulade anywhere you'd use aioli, tartar sauce, or mayo. We love to slather it on a big BLT sandwich or swirl it into southern potato salad!
More Favorite Savory Southern Recipes
Looking for other recipes like this? Try these:
Now that you have the best remoulade recipe (I know, I know, I'm biased), I hope you'll enjoy it soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Louisiana Style Spicy Remoulade Sauce
Equipment
- 1 knife
- 1 microplane or garlic press, optional
- 1 silicone spatula or kitchen spoon
Ingredients
- 2 tablespoons parsley finely chopped
- 3 cloves garlic
- 1 cup mayonnaise
- ¼ cup sweet pickle relish with brine
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard or brown mustard or Creole mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon white pepper
- ¼ teaspoon sea salt
- ½ lemon juiced
- hot sauce to taste
Instructions
- Finely chop the parsley and use microplane the grate the garlic. Alternatively, you can use a garlic press for the garlic or finely mince it by hand.2 tablespoons parsley, 3 cloves garlic
- Add mayonnaise, relish, parsley, whole grain mustard, Dijon mustard, Worcestershire sauce, smoked paprika, cayenne pepper, white pepper, sea salt, lemon juice, garlic, and hot sauce to bowl and stir until uniform.1 cup mayonnaise, ¼ cup sweet pickle relish, 2 tablespoons whole grain mustard, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, ¼ teaspoon cayenne pepper, ¼ teaspoon white pepper, ¼ teaspoon sea salt, ½ lemon, hot sauce
- Taste the sauce and adjust the seasoning, as needed.
Kelly says
I made this remoulade to eat with your crunchy catfish and it is to die for! Thank you!
Jazzmine Woodard says
You're so welcome, Kelly! The catfish and remoulade are a beautiful combination.
Angel says
Absolutely loved this! Used for a fish fry and it was the perfect sauce! Thank you. I am so glad I found your page. It has so many wonderful recipes that I can't wait to try! (Looking over your Hibiscus drinks and can't wait to try them too!)
Jazzmine Woodard says
Thanks so much for your comment, Angel. I'm glad you enjoyed this remoulade with your fish fry--that's a match made in Heaven!