Remoulade Sauce Recipe

My Louisiana remoulade sauce recipe is as authentically New Orleans as it is eyes-rolling-in-the-back-of-your-head delicious, y'all!! A must-have recipe for adding that extra oomph to your year-round menu offerings, this delicious dipping sauce is all you need to dress your party foods to impress. Yep and yay...

Jump to:

• What is Remoulade Sauce?
• Where did Remoulade Sauce Originate?
• How did Remoulade Sauce Come to Louisiana?
• Is This Recipe Authentic?
• What to Serve With Remoulade Sauce
• Ingredients & Substitutions
• How to Make This Remoulade Sauce Recipe 
• More Homemade Louisiana Sauce Recipes
• Remoulade Sauce Recipe

What is Remoulade Sauce?

Remoulade sauce is a cold dipping sauce or condiment that's served alongside select dishes to enhance their flavors and presentation. It has a creamy mayonnaise base with distinctive add-ins characteristic of the region in which it's served. 

Where did Remoulade Sauce Originate?

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 skyrocketed, with versions of the sauce spreading throughout Scandinavia before being dispersed worldwide. 

How did Remoulade Sauce Come to Louisiana?

French settlers to South Louisiana brought their beloved remoulade sauce recipes to their new homeland. By the early 1900s, New Orleans cooks had already developed several remoulade sauce variants that featured local hot sauce or a hint of cayenne pepper. 

Today, remoulade sauce is a staple in the cuisine of South Louisiana. 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. 

Is This Recipe Authentic?

This Louisiana-style remoulade sauce recipe features many of the famous flavors of New Orleans Creole cuisine. Finely chopped trinity vegetables, garlic, two types of mustard, and a handful of other carefully selected ingredients are stirred into the creamy mayonnaise, ketchup, and chili sauce base. A bit of lemon juice and zest brightens the rest of the flavors, adding a pop of freshness in every creamy, luscious bite. 

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

What to Serve With Remoulade Sauce

Remoulade sauce goes with a wide variety of meat, poultry, seafood, and vegetable dishes. So, you can serve it just as easily with French fries as you can with fried shrimp or steamed artichoke hearts.

Remoulade also pairs well with a multitude of other dishes, including:

Crab Cakes: The sauce cools the piping-hot crab cakes a bit, making each bite a gourmet hot-and-cold treat. Therefore, this is the perfect date night dish, party appetizer, or holiday menu item. 

Shrimp Remoulade: Perfectly spiced shrimp are tossed in a batch of sauce, then served cold. A celebrated brunch dish, the striking presentation of shrimp remoulade is also ideal for picnics and potlucks. 

Remoulade Slaw: Freshly shredded cabbage and carrots provide the crunch that pairs perfectly with the cold remoulade sauce. This side is well-received during the warmer months. And, it's also an ultra-flavorful light lunch.

Cajun Grilled Chicken Remoulade: This is an original dish that I created in celebration of my love for this bold, creamy sauce. 

Ingredients & Substitutions

• Use a high-quality mayo for the best results. Mayonnaise is the base in which all the other ingredients are incorporated. So, you want to go with one that complements the other flavors best. I use Blue Plate mayo almost exclusively, loving the hint of sweetness that it brings to this Louisiana-style remoulade sauce recipe. Duke's or Hellmann's works well, too. 
• The tomato-based ketchup and chili sauce bring an alluring sweet and tangy contrast to the remoulade. Therefore, this pairing is a match made in food heaven, adding dimension, depth, and beautiful color to the sauce.
• 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. 
• Lemon juice and zest enhance all the other flavors in Louisiana remoulade sauce. Use only fresh lemon juice, as bottled juice cannot replicate the flavor you're looking for in this recipe. 
• Creole and yellow mustards amplify each other's flavors and textures in this Louisiana remoulade sauce. If you can't get Creole mustard, opt for another type of whole grain mustard, such as Maille. 

How to Make This Remoulade Sauce Recipe 

Finely chop the onion, bell pepper, celery, and fresh parsley leaves.

Then, add them to a bowl with the remaining ingredients. 

Finally, stir the remoulade sauce, cover, and refrigerate until use.

And that's it, y'all!!

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

Best of all, one batch of remoulade goes a long way. However, if you need to double or even triple it for an event, that's just as easy.

I'm sure you'll find lots of uses for this versatile homemade sauce recipe. And that you'll pass it along to others who will make it a permanent part of their own personal food lives. For sure!

Share this Louisiana remoulade sauce with those whose history of being solid is just as strong as the breath of fresh air that they bring to the table. And see y'all on the yum side...

More Homemade Louisiana Sauce Recipes

This recipe was originally published on October 16, 2021, and was updated and republished on August 27, 2025.