Easy Remoulade Sauce Recipe (2024)

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This quick and easy Louisiana-style Remoulade transforms everything it touches into the BEST EVER, from sandwiches and burgers to seafood, veggies, proteins, and more! Its tangy, peppery, smoky, Cajun heat is made with pantry friendly ingredients with ZERO chopping in 5 minutes. It contains Greek yogurt instead of mayo, so indulge guilt free for up to one week AKA the most flavorful week of your life!

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This Remoulade Sauce Recipe is so easy!

5 MINUTES. The quickest condiment to make.
MINIMAL INGREDIENTS. Just a few pantry friendly ingredients pack a HUGE flavor punch.
ZERO CHOPPING. Just grab a bowl and whisk.
PERFECTLY BALANCED. Tangy, peppery with a kick of smoky, Cajun heat.
CUSTOMIZABLE HEAT. Add more or less hot sauce to make it perfect for YOU!
GREEK YOGURT BASED. Instead of using all mayo, using mostly Greek yogurt keeps the Remoulade luxuriously creamy but not heavy.
ELEVATES EVERTHING. Slather it on sandwiches, burgers and wraps, or use it as a dip for seafood, vegetables, French fries, chicken, steak and more.
MAKE AHEAD FRIENDLY. It’s deliciousness keeps on giving for up to a week.

what is Remoulade?

Remoulade is mayonnaise based sauce, dip or spread that originated in France, popularly served with fried seafood. It’s made with mayo, mustard, lemon juice, herbs and spices. When French immigrants settled in Louisiana, they pumped the sauce with Cajun seasonings, hot sauce, horseradish, and pickle juice, creating a Louisiana Remoulade.

Louisiana Remoulade (the recipe I’m sharing with you today), is creamy,
savory, slightly smoky, slightly briny with a spicy, tangy kick. It is most famously served with Po’ Boy Sandwiches, and seafood dishes like crab cakes,and fish sticks, but is equally tasty slathered on burgers and sandwiches.

Remoulade Sauce Easy ingredients

Let’s take a closer look at what you’ll need for this easy Remoulade recipe (full recipe in the printable recipe card at the bottom of the post):

Greek yogurt or our cream:Typically, mayonnaise is the base of Remoulade, but Greek yogurt or sour cream create a sensationally creamy sauce that’s not as heavy with less calories. Use full fat or reduced fat.
Mayonnaise:This adds richness and binds the ingredients together and prevents them from separating. Please use real mayonnaise like Hielamans or Dukes and not Miracle Whip.
Prepared horseradish:The horseradish plant is a root vegetable in the same family as mustard, wasabi and radishes. It is potent, bold, hot,spicyand peppery. Prepared horseradish is made with gratedhorseradishroot, vinegar, and salt. Look for prepared horseradish in a squeezable bottle near theDijon mustardand other condiments.
Lemon:Brightens and lightens the sauce with fabulous fresh, tangy, flavor and thins it to the ideal dipping consistency. Fresh is always best but you may use bottled.
Dijon mustard: This adds a tangy depth to round out the flavors but will not make the sauce taste like mustard!
Pickle juice: Use juice from whatever pickles you have on hand.
Worcestershire sauce: This adds complex umami tanginess from a combination of fermented anchovies, tamarind, molasses, vinegar, and various spices.
Seasonings: Use your favorite store-bought Cajun seasoning or make your own like in this roasted potatoes recipe.

Homemade Remoulade substitutions and VARIATIONS

This Remoulade Sauce recipe is incredibly versatile – make it your own!

Spice it up: Add additional hot sauce ½ teaspoon at a time.
Make it more zippy and peppery: Add additional horseradish ½ teaspoon at a time.
Make it tangier: Add additional lemon juice.
Use apple cider vinegar: Swap in apple cider vinegar or white wine vinegar for the lemon juice.
Add fresh herbs: Add minced chives, parsley, dill, thyme, and/or tarragon.
Add chopped pickles Add 1 to 4 tablespoons for a subtle, briny crunch.
Add capers: Add 1-2 tablespoons finely minced capers for intense salty, lemony brininess.
Control the consistency: Make it thinner by adding water, milk or oil one teaspoon at a time.
Make it lighter:Swap the mayonnaise for light mayo or avocado mayo.
Make it vegan: Swap the mayonnaise and sour cream for a vegan brand like Vegenaise.
Keep itketo: Remoulade is already low carb, but if you’re following a keto diet, be sure to use mayonnaise that is free of soybean oil such as avocado oil mayo.

How to make a Remoulade Sauce

Are you ready to see just how easy this Remoulade recipe is to make?! (Full recipe with measurements in the recipe card at the bottom of the post.)

Step 1: Combine ingredients. Add the Greek yogurt, mayonnaise, horseradish, Dijon, lemon juice, Worcestershire, hot sauce and Cajun seasonings to a medium bowl.

Step 2: Whisk. Whisk the ingredients together until smooth.

Step 3: Chill. Time permitting, chill the Remoulade for 30 minutes before serving.

TIPS FOR making Homemade Remoulade

Pay attention to the horseradish. Prepared horseradish can come in mild, hot, extra hot, etc. I suggest purchasing mild/plain horseradish because it is still plenty zippy! If you want a more pungent flavor, you can always add additional horseradish or hot sauce.
Make it your own. This recipe is so incredibly simple, you really can’t mess it up! The only way it won’t taste right is if you don’t play with it to make it right for you.
Add salt to taste. Some Cajun seasonings have more salt, some have less. If the Remoulade tastes underwhelming, it might need additional salt to taste.
Adjust to taste after the sauce has chilled. Some flavors will heighten and some will mellow after refrigerating the Remoulade recipe, so it’s best to adjust to taste after chilling.
Chill in the fridge. Refrigerate the sauce for at least 30 minutes before serving so the flavors have a chance to meld together, even better if overnight!

Ways to use this Easy Remoulade Sauce

Remoulade is traditionally served with fried seafood dishes like crab cakes and fried shrimp, but its creamy kick is surprisingly versatile and can be used from anything from chicken, to vegetables to eggs. Here are just a few of our favorite ways to enjoy it:

Fried seafood:Remoulade is tasty with fish sticks,crab cakes,salmon patties, fish and chips, fried shrimp, fried clams, fried calamari and fried oysters to compliment the crunchy, crispy texture.
Crispy baked or fried chicken:It’s fabulous withpopcorn chicken,baked fried chicken,orchicken strips.
Protein topper: Remoulade brightens up any baked, grilled or pan-fried chicken, fish, shrimp, grilled steak, etc.
Potatoes: Remoulade is made for Cajun roasted potatoes, smashed potatoes, baked potatoes and mashed potatoes. Think of it as sour cream with FLAVOR!
Grilled or roasted veggies: Dunk your roasted, steamed, sautéed or grilled vegetables in this Remoulade recipe and you’ll never have bland veggies again! Try it with roasted broccoli,roasted cauliflower,roasted asparagus, etc.
On burgers, sandwiches and wraps: Swap your mayo, hummus or tzatziki for this Remoulade Sauce recipe instead. We especially love it in burgers, turkey burgers and Po’ Boy sandwiches.
Egg condiment: Top your scrambled, fried, sunny side or deviled eggs with Remoulade and sink your teeth into an explosion of flavor.
Salad: Use it as the dressing in tuna salad, lobster salad, crab salad, ham salad or egg salad for mega flavor.

Remoulade Recipe storage

Store Remoulade an airtight container in the refrigerator for up to 7 days.

Remoulade Sauce FAQs

What does remoulade taste like?

Remoulade is a creamy, savory, tangy, slightly briny condiment with a spicy kick. It’s creamy from the mayonnaise, peppery from the horseradish, spicy from the hot sauce and Cajun seasoning, tangy from the Dijon with bright lemony tanginess from the lemon juice. Of course, Remoulade can be adapted to suite your personal taste, making it more savory, spicy, tart or tangy depending on the amount of ingredients you add.

Is Yum Yum sauce the same as Remoulade sauce?

No, Yum Yum sauce and Remoulade sauce are not the same. While they both fall under the category of creamy sauces and are used as condiments, they have distinct flavors and ingredients:

Yum Yum sauce, also known as shrimp sauce or white sauce, is commonly found in Japanese steakhouse cuisine. It a tomato-mayonnaise based sauce, often made with mayonnaise, ketchup, garlic powder, sugar, rice vinegar and Sriracha. It is creamy, tangy, slightly sweet, and slightly spicy.

Remoulade sauce, on the other hand, originates from French cuisine and has a tangy, spicy flavor with a hint of smokiness due to the Cajun seasoning. It typically consists of mayonnaise, mustard, horseradish, lemon juice, pickle juice, hot sauce and Cajun spices.

Is remoulade sauce like tartar sauce?

Tartar sauce and remoulade share many similar ingredients such as mayonnaise, mustard, pickles, and lemon juice, however, Louisiana-style remouladeincludes additional ingredients and spices such as Cajun seasoning, horseradish, and hot sauce. It’s like tartar sauce on savory, spicy steroids, with less sweet brininess.

Why is it called remoulade?

The word “remoulade” is derived from the French word “rémy” or “remolat,” which refers to a mixture of condiments typically used to accompany meat or fish dishes. The origins of remoulade can be traced back to French cuisine, particularly in the regions of Provence and Normandy. It is believed the sauce was named after the Rémy family, who were renowned French chefs and contributed significantly to the development and popularization of various culinary preparations.

What is Remoulade Sauce usually made of?

Remoulade Sauce is traditionally made with a mayonnaise and includes ingredients such as mustard, lemon juice, horseradish, pickles or pickle juice, hot sauce, sometimes Worcestershire sauce and spices (such Cajun seasoning or paprika and cayenne pepper).

What goes well with Remoulade Sauce?

Remoulade sauce pairs excellently with seafood, notably fried seafood such ascrab cakes, fish and chips, fish sticks, fried shrimp and fried oysters. However, it is also a delicious on sandwiches, burgers, fried chicken or chicken tenders or fried pickles. It is also delicious on lighter fare such as vegetables, grilled chicken and grilled or pan-fried salmon.

What is a good substitute for Remoulade?

Tartar sauce is a good substitute for Remoulade. Stir in some cayenne pepper or Cajun seasoning to add some of the missing heat.

Is there gluten in Remoulade?

Remoulade contains Worcestershire sauce, which may not be gluten free depending on the brand; the rest of Remoulade Sauce ingredients are gluten free. To ensure a gluten free Remoulade, use certified gluten free Worcestershire sauce.

What’s the difference between French Remoulade and Louisiana Remoulade?

-French Remoulade is more of an herb-forward sauce made with mayonnaise (or oil), fresh herbs, capers, pickles / cornichons, and other aromatics.It tends to be brinier and more herbaceous.

-Louisiana Remoulade is also mayo-based, but it incorporates prepared horseradish, hot sauce, Cajun seasoning, and pickle juice for a spicy/tangy kick. It is most famously served with Po’ Boy Sandwiches, and seafood dishes like crab cakes, fish sticks, fried shrimp, fried clams, fried calamari and fried oysters. It is also tasty with a variety of other dishes such as roasted potatoes, vegetables, French fries, burgers and even grilled chicken.

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Tools Used in This Recipe

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Remoulade Sauce (Easy!)

This quick and easy Louisiana-style Remoulade transforms everything it touches into the BEST EVER, from sandwiches and burgers to seafood, veggies, proteins, and more! Its tangy, peppery, smoky, Cajun heat is made with pantry friendly ingredients with ZERO chopping in 5 minutes. It contains Greek yogurt instead of mayo, so indulge guilt free for up to one week AKA the most flavorful week of your life!

Servings: 1 ¼ cup

Total Time: 10 minutes mins

Prep Time: 10 minutes mins

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Ingredients

3/4 cup plain Greek yogurt (nonfat works great)
1/4 cup mayonnaise
1 tablespoon prepared horseradish
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon hot sauce, more or less to taste
1 teaspoon pickle juice (dill or sweet)
1 ½ teaspoons Cajun seasoning

Instructions

Whisk all the ingredients together in a medium bowl. Season to taste with additional hot sauce, lemon juice, etc. if desired.
Best if chilled 30 minutes before serving.

Video

Notes

Storage: Store in an airtight container in the refrigerator for up to 7 days.