Louisiana Remoulade Sauce

My Louisiana remoulade sauce is cool and sassy Cajun condiment deliciousness, y'all!! Finely chopped trinity veggies, garlic, two types of mustard, and a handful of other carefully selected ingredients enliven the creamy mayo, ketchup, and chili sauce base. The result is a scrumptious topping and dipping sauce that flavor-electrifies fried seafood, meats, and veggies on contact. A must-have recipe for adding that extra oomph into your year-round menu offerings, this secret weapon sauce is all you need to dress your party foods to impress. Yep and yay...

Jump to:

• This One's Uniquely New Orleans, Y'all...
• Louisiana Remoulade Sauce Ingredient Essentials & Substitutions
• Storage
• Top Recipe Tip 
• How to Make Louisiana Remoulade Sauce
• What to Serve with Louisiana Remoulade Sauce
• Other Essential South Louisiana Sauces
• Louisiana Remoulade Sauce

This One's Uniquely New Orleans, Y'all...

Remoulade sauce originated in Picardy, France in the 1700s, when cooks of the era used it to season regional seafood dishes. The popularity of the creamy, herb and spice-studded condiment grew quickly, with versions of the sauce spreading throughout Scandinavia. 

French settlers to south Louisiana also brought their beloved remoulade sauce recipes to their new homeland. So, by the early 1900s, New Orleans cooks were already making several remoulade sauce variants that featured local hot sauce or pops of cayenne pepper. 

Today, remoulade sauce is a staple in the south Louisiana food culture. It's usually served with fried seafood or meat dishes and is beloved by many, including me, for its perfect pairing with piping-hot fried tomatoes. 

My unique version of Louisiana remoulade sauce stays true to the New Orleans theme of a super creamy, Creole mustard-heavy sauce with pops of heat. I do add original touches, though. So, this recipe is just as authentically New Orleans as it is all my own. Indeed. 

Louisiana Remoulade Sauce Ingredient Essentials & Substitutions

• The right mayonnaise makes or breaks this recipe, y'all. I always, always use my local favorite Blue Plate. It's super creamy with a hint of sweetness that makes this remoulade sauce recipe Louisiana legit. That said, use Blue Plate if you can, but if you can't, use another good one like Duke's. 
• The finely chopped Cajun trinity veggies work in unison with the other creamy ingredients to create the perfect remoulade sauce texture, while the fresh parsley brightens the flavors. Use all four of them for optimal recipe results. 
• The ketchup brings a sweet note to the overall remoulade sauce flavor profile, while the chili sauce adds pizazz. It's a match made in food heaven that adds dimension, depth, and beautiful color to the sauce.
• Creole and yellow mustard amplify each other in terms of flavor and texture in this Louisiana remoulade sauce. If you can't get Creole mustard, opt for another type of coarse ground mustard. 
• Lemon juice and zest amplify all of the other Louisiana remoulade sauce flavors. Use only fresh lemon juice as bottled juice just can't pull off the flavor you're looking for in this recipe. 
• I buy my garlic from Walmart, and also use their dried spices for this recipe, as well.

Storage

Store the Louisiana remoulade sauce covered tightly in the fridge for up to one week. As it ages, the sauce thins. So, give it a good stir to revive the body and consistency of the sauce before you serve it. 

Top Recipe Tip 

Make sure that all of the ingredients are fresh before you begin to make the sauce. The last thing you need is a piece of rotting onion or expired chili sauce that's been refrigerated too long to ruin the sauce. 

How to Make Louisiana Remoulade Sauce

Pour all of the ingredients into a bowl. Stir until combined.

Finally, transfer to a glass container with a fitted lid and refrigerate until use. 

And that's it, y'all!!

The creaminess of the mayo, ketchup, and chili sauce is balanced perfectly with the fresh herbs and crunchy veggie bits. And, the fresh parsley dances delightfully on your tongue with the paprika, a fresh yet earthy union that's deeply refreshing. 

This remoulade sauce is the very thing that you need to make an already good recipe soar straight up to the moon. For realz...this easy homemade Cajun sauce takes fried foods to whole new levels. And, it's also good for jazzing up baked, broiled, steamed, and even grilled goodies.

Yep, the uses for Louisiana remoulade sauce are endless. So, this is a recipe that you want to keep close to hand. Cause you just never, ever know when your next kitchen cooking star occasion could arise! For sure!!

Share this Louisiana remoulade sauce with those whose company is just as relaxing as it is feisty and fun. And see y'all on the yum side...

What to Serve with Louisiana Remoulade Sauce

The possibilities are never-ending. But, here are a few recipes to get you started cooking with this amazing sauce.

Other Essential South Louisiana Sauces

Here are other essential Louisiana sauces to know and use often.

NOTE: This recipe was originally published on October 16, 2021, and was updated and republished on October 30, 2024.