Remoulade Sauce

If you are in the market for a sauce that is so versatile it can go over seafood, Po Boys, Fish, chicken and even French fries, this is it!

Holy smokes is this stuff good!   I think addictive may be a better word for it.

Remoulade sauce from what I’ve learned originated in France but I’ve always known it as a Louisiana kind of thing.  It usually accompanies most seafood dishes down south as a dipping sauce and it is as easy as pie to make!

It starts with a mayo base and adds spices and flavors from there.  Some recipes I’ve seen even call for capers.  I didn’t not include them in this recipe, but feel free to experiment.

There is no wrong way to make this.  Just taste as you go along and add a little more of this or that until you find a combination that you like.   I personally add some cayenne pepper to mine but I like things with a little kick.

You can add it or not .. But whatever you do, just make it!

remoulade sauce in white bowl on blue plate next to fried shrimp cakes



Remoulade Sauce

Skip the tartar sauce and ketchup and next time serve this Louisiana Style Remoulade Sauce.  Great on any seafood, Po Boys, Sandwiches, Fries, shoe leather … whatever!

  • Author: Debi


  • 3/4 Cup Mayonnaise
  • 1/8 Cup Grey Poupon Mustard
  • 1/2 Tablespoon Paprika
  • 1 teaspoon Creole seasoning
  • 1 teaspoon Prepared Horseradish
  • 1/2 teaspoon pickle juice
  • 1 teaspoon Franks hot sauce
  • 1/2 teaspoon Garlic Salt
  • 1 teaspoon Worcestershire sauce
  • freshly squeezed lemon juice


  1. Mix all the ingredients in a small bowl and refrigerate at least an hour to let the flavors combine.
  2. Serve with shrimp, crab cakes, Po Boy sandwich, French fries, or fried pickles

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too!  🙂

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