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A Remoulade Sauce is packed with tons of flavor and is perfect for a wide range of things. This Creole tartar sauce is a Louisiana secret that will leave your taste buds second-lining.
Here are some recipes that'll pair excellently with remoulade: Fried Green Tomatoes, Crawfish Fritters, Pan-Fried Okra, Southern Fried Fish, and Steak Sandwich.
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My first recipe in culinary school was boiled shrimp with a Louisiana remoulade sauce. I had never boiled shrimp, and I sure didn't know what a remoulade sauce was. I followed the seafood recipe to the T, but for the remoulade, I played with it a little bit by switching out the vinegar.
I silenced the whole class and thought I bombed. Turns out that was the first time I realized that delicious food will make people quiet while they lick their lips.
The recipe was such a hit; the Chef teaching our class hired me at the country club, and I charged me with making this recipe.
This is the exact recipe that I used; it's not a classic Cajun remoulade sauce, but it's one that every Cajun would put on their crab cakes, french fries, po boys, and fried seafood.
Some recipes call for capers, but the vinegar provides enough brininess for me. This sauce is easy to make and perfect on any protein, sandwich, vegetable, or dipping sauce.
Let me show you how to whip it up.
Key Ingredients
This combination of ingredients keeps you from using many different herbs and spices or a Cajun seasoning for a delicious homemade remoulade sauce.
Mayonnaise
If you like, you can make your own by following my tartar sauce recipe below. However, your favorite store-bought mayonnaise will do the trick.
Creole Mustard
Some recipes will call for prepared horseradish, but I found it to leave an unpleasant bite that lingered. Plus, Creole mustard's sharp, tangy flavor was the perfect balance with the other ingredients.
Holy Trinity
You'll need ⅔ of the holy trinity; yellow onion, celery, and fresh garlic.
Fresh Lemon Juice
Using the stuff out of the bottle may be tempting, but fresh is always better.
White Vinegar
A little goes a long way, plus you can play with different types of vingers to make your own version.
Louisiana Hot Sauce
Use your favorite, but the Louisiana brand has never failed me.
Worcestershire Sauce
This will provide a wonderful umami flavor that makes a New Orleans remoulade sauce special.
Cayenne Pepper
Do not be scared of a bit of heat; a little goes a long way.
How To Make a Remoulade Recipe
Making a Louisiana-style remoulade sauce is easy; you only need 5-10 minutes to chop your holy trinity, measure everything, and place them in a food blender or food processor.
Add mayonnaise, creole mustard, onion, celery, garlic, lemon juice, white vinegar, hot sauce, worcestershire sauce, salt, and cayenne pepper to a food blender, and blend for 1 minute until smooth.
Use immediately or transfer to an airtight container, and pop in the fridge for 24 hours for maximum flavor.
How To Store Remoulade Sauce
Remoulade will remain fresh for 30 days in an airtight container in the fridge. Do not freeze.
Pro Recipe Tips & Tricks
Here are the best substitutes and flavor builders you'll need for a remoulade sauce.
- You can find creole mustard by the mustards in the condiment section of your grocery store. Use a stone ground or spicy brown mustard if you cannot find any.
- Use a different vinegar instead of white distilled like red wine, white wine, or champagne to give your remoulade a different taste.
- Feel free to use olive oil or avocado mayonnaise for a healthier option. I know using plain Greek yogurt can be tempting but only use mayonnaise.
- You can use 1 bunch of green onions as a swap for the yellow onion.
- You don't need Creole seasoning because the fresh onion, celery, and ingredients will provide all the seasoning needed.
- Do not let one or two missing ingredients stop you from making the sauce.
FAQ
Here are the top questions readers have about making remoulade sauce at home.
A Louisiana remoulade sauce is a tangy condiment with a slightly spicy kick. It's made with mayonnaise, creole mustard, onion, celery, garlic, hot sauce, worcestershire sauce, and fresh lemon juice.
The French brought remoulade over to America, and it became a pivotal part of Louisiana Creole-Cajun Cuisine.
A Classic French remoulade sauce is similar to a tartar sauce made with mayonnaise, capers, shallots, herbs, Dijon mustard, fresh lemon juice, and parsley. However, there are several variations.
A Creole remoulade sauce is made very similar to a French version but is reddish. It's made with mayonnaise, creole mustard, lemon juice, fresh garlic, green onions, celery, worcestershire sauce, salt, black pepper, and ketchup to give it a red hue.
Enjoy it on fried green tomatoes, crab cakes, fried fish, and a host of fried foods.
The Yum Yum sauce is super versatile and gained popularity thanks to hibachi grills. Fun fact: it's not Japanese but more like a tasty aioli, and the flavors differ from a remoulade.
The origins of remoulade sauce can be traced back to seventeenth-century France. It is believed to have derived from the word "ramolas or rémloat" in the northern dialect of Picardy, which refers to horseradish.
Both remoulade and tartar sauce are made similarly, but the difference lies in the seasonings, mustards, and pickled ingredients. Tartar sauce is typically made with mayonnaise, Dijon mustard, finely chopped pickles or cornichons or chopped capers, minced onion, lemon juice, and various seasonings such as salt, pepper, and dried dill.
A remoulade is similar but contains celery, green onions, garlic, sometimes chopped parsley, hot sauce, creole mustard, vinegar, and other seasonings.
There is no dairy in a remoulade sauce.
Tartar sauce is very similar to remoulade sauce but not as spicy.
More Delicious Sauce Recipes
If you love drizzling flavor-packed sauces on everything as much as I do, then I know you'll love these recipes too!
- 5-Minute Homemade Tartar Sauce
- Hot Honey Sauce
- Honey BBQ Sauce
- Cajun Ranch
- Garlic Parmesan Sauce
- Honey Sriracha Sauce
- Chimichurri Sauce
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Wash all your produce before getting all ingredients for the remoulade sauce on the counter.
Step 2: Put everything measured into individual bowls.
Step 3: Start following the recipe and get ready for the best homemade remoulade sauce recipe you’ve ever enjoyed.
A remoulade sauce shows how combining simple ingredients can make culinary excellence. This versatile sauce can elevate any dish from ordinary to extraordinary. I hope you try it next time you need a delicious quick dipping sauce.
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📖 Recipe
Louisiana Remoulade Sauce
Ingredients
- 2 cups avocado oil mayonnaise
- ¼ cup Creole mustard
- ¼ onion chopped
- 1 stalks celery chopped
- 2 garlic cloves smashed
- juice of ½ lemon 2 tablespoons
- 2 tablespoons hot sauce
- 2 tablespoons worcestershire sauce
- 2 tablespoons white vinegar
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper
Instructions
- Add all ingredients to a food blender or food processor, and blend for 1 minute on high until smooth. Use immediately or transfer to an airtight container, and pop in the fridge for 24 hours for maximum flavor.
Notes
- You can find creole mustard by the mustards in the condiment section of your grocery store. Use a stone ground or spicy brown mustard if you cannot find any.
- Use a different vinegar instead of white distilled like red wine, white wine, or champagne to give your remoulade a different taste.
- Feel free to use olive oil or avocado mayonnaise for a healthier option. I know using plain Greek yogurt can be tempting but only use mayonnaise.
- You can use 1 bunch of green onions as a swap for the yellow onion.
- You don't need Creole seasoning because the fresh onion, celery, and ingredients will provide all the seasoning needed.
- Do not let one or two missing ingredients stop you from making the sauce.
- You can find creole mustard by the mustards in the condiment section of your grocery store. Use a stone ground or spicy brown mustard if you cannot find any.
- Use a different vinegar instead of white distilled like red wine, white wine, or champagne to give your remoulade a different taste.
- Feel free to use olive oil or avocado mayonnaise for a healthier option. I know using plain Greek yogurt can be tempting but only use mayonnaise.
- You can use 1 bunch of green onions as a swap for the yellow onion.
- You don't need Creole seasoning because the fresh onion, celery, and ingredients will provide all the seasoning needed.
- Do not let one or two missing ingredients stop you from making the sauce.
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