Experience a burst of flavor in every bite with the indulgent and spicy remoulade sauce. This spicy mayo-based dipping sauce is the perfect complement to fish, crab cakes, fries, burgers, and more. Whether you’re entertaining guests or simply looking to add some excitement to your meals, remoulade sauce is the perfect choice to elevate your dining experience to a whole new level.
I love adding a tasty sauce to so many things, and this remoulade sauce is full of flavor! Did you know that remoulade sauce is actually a French sauce similar to tarter sauce, but it’s this Louisiana style that most people are familiar with.
It’s perfect for pairing with seafood like shrimp, crab cakes, calamari, and almost any fried fish. Or try dipping fried pickles, french fries, or roasted sweet potatoes. There are so many options for this delicious sauce!
Why You Will Love This Louisiana Style Remoulade Sauce:
- Similar to the French version, only made with a kick!
- It’s super quick and easy to make.
- Uses easy to find ingredients and many you may already have on hand.
- Fresher tasting than what you buy from the store (no weird aftertaste!)
This is just the version of remoulade sauce that my family likes. I am not claiming this to be the only way to make this, so if you have your twist, likes, and dislikes, adjust to suit your needs.
MAYO: I prefer a full-fat mayo for this recipe as it provides the best flavor. And absolutely no Miracle Whip for this recipe.
DIJON MUSTARD: That is what I always have on hand, but you can substitute for a Creole mustard or even spicy brown mustard.
PAPRIKA: Use either type of paprika, smoked or sweet, depending on your preference.
CREOLE SEASONING: I use Creole seasoning because I have some in my family who don’t like things overly spicy, myself included. Can use cajun seasoning for more heat.
PICKLES: I like using dill pickles, but many use sweet pickle relish in theirs. Again, just a personal preference.
Make-ahead and Storage Info:
This sauce tastes best if made about 30 minutes before serving so the flavors have a chance to combine. However, I have made it just before serving, and it was still delicious.
Store any leftover sauce covered in the refrigerator for up to 5 days. Less if using homemade mayo. This sauce does not freeze well because it breaks during the thawing process.
As mentioned above, there are many ways to use this delicious sauce. Here are some of our favorite ways to use it:
- Fried shrimp, fried calamari, fried catfish
- Crab cakes
- Blackened shrimp or cooked chilled shrimp (shrimp cocktail)
- Use it on a po’ boy sandwich
- Corn fritters
- French fries, sweet potato fries, any roasted potatoes
- On hamburgers
- Chicken fingers or nuggets
- Really anything you want to dip in a mayo-based spicy sauce!
- ½ cup (110g) mayonnaise
- 1 small garlic clove, minced or grated
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon minced dill pickle
- 1 teaspoon hot sauce
- 1 teaspoon lemon juice
- 1 teaspoon minced parsley
- ½ teaspoon Creole seasoning
- ¼ teaspoon prepared horseradish
- In a small bowl, combine all the ingredients, cover, and refrigerate for 30 minutes before serving for the best flavor.
- STORAGE: Store leftover sauce, covered, in the refrigerator for up to 5 days.
- Start slow on the hot sauce if you are sensitive to spice and adjust to your liking.