Name: Louisiana Remoulade Sauce Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Louisiana
Ingredients: ⅔ cup real mayonnaise; 4 tablespoons whole grain mustard; 2 tablespoons prepared horseradish; 1 tablespoon ketchup; 2 teaspoons lemon juice; 2 teaspoons dried parsley; 2 teaspoons dried snipped chives; 2 teaspoons all-purpose Creole seasoning; 1 teaspoon minced garlic; 1 teaspoon Worcestershire sauce; ½ teaspoon sugar (optional)

Meet your new secret weapon for jazzing up just about anything: this zesty, creamy, and utterly irresistible Louisiana Remoulade Sauce. Packed with just the right amount of tang, spice, and Southern flair, it’s a must-have for seafood, sandwiches, and beyond—there’s a reason it’s legendary in Louisiana kitchens!

Why You’ll Love This Recipe

Big, Bold Louisiana Flavor: Every bite delivers that punchy, tangy goodness you crave in a true Louisiana Remoulade Sauce.
Ridiculously Simple: If you can measure and whisk, you can whip this up in minutes—no fancy equipment or techniques required.
Customizable Heat: You control the spice level, so it’s perfect for both bold-flavor seekers and those who want it a little milder.
Absolutely Versatile: This sauce works wonders over seafood, fries, po’ boys, and even as a veggie dip—there’s truly no limit!

Louisiana Remoulade Sauce Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! Each element in this Louisiana Remoulade Sauce is essential to building that crave-worthy balance of creaminess, tang, and heat—so don’t skip the little things. You’ll find every ingredient is designed to maximize flavor, color, and classic Louisiana personality in one glorious bowl.

Real Mayonnaise: Acts as the creamy backbone of the sauce and keeps everything luscious and clingy.
Whole Grain Mustard: Adds texture, a punch of tang, and beautiful flecks of flavor.
Prepared Horseradish: Gives that signature, sinus-tingling bite—don’t worry, it’s not overpowering!
Ketchup: Just enough for subtle sweetness and a gorgeous blush color.
Lemon Juice: Brightens and balances every single other ingredient—fresh is best, but bottled works in a pinch.
Dried Parsley: Brings herbaceous flavor and vibrant specks of green.
Dried Snipped Chives: Adds an oniony note without being harsh—so yummy.
All-Purpose Creole Seasoning: This is where the unmistakable Louisiana personality comes in—smoky, spicy, and bold.
Minced Garlic: For that little hum of savory depth you can’t get enough of.
Worcestershire Sauce: Adds an umami undertone—think savory richness that ties it all together.
Sugar (optional): Just a hint, to smooth out the acidity and heat if needed.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

The beauty of Louisiana Remoulade Sauce is how endlessly adaptable it can be. Don’t be shy—experiment with swaps or style tweaks to suit the ingredients you have or your desired heat level and make it all your own.

Herb Swap: Use fresh parsley and chives instead of dried for a brighter, more vibrant sauce (just double the amount of fresh herbs).
Extra Heat: Stir in a dash of hot sauce or a sprinkle of cayenne if you want your remoulade to pack a fiery punch.
Pickle Power: Add finely chopped dill pickles or a spoonful of relish for extra tang and crunch.
Dairy-Free Option: Swap regular mayo for your favorite vegan mayonnaise for a plant-based, egg-free version.

How to Make Louisiana Remoulade Sauce

Step 1: Gather and Prep Your Ingredients

Start by measuring out each ingredient before you get started—this not only makes the process super-smooth but ensures you don’t forget anything important. You’ll also want to mince your garlic if you haven’t done so already.

Step 2: Whisk It All Together

Now for the fun part! Combine all the ingredients – mayonnaise, whole grain mustard, horseradish, ketchup, lemon juice, parsley, chives, creole seasoning, garlic, Worcestershire sauce, and that optional sugar – in a bowl. Whisk enthusiastically until the mixture is totally smooth, creamy, and beautifully flecked with herbs and spices.

Step 3: Chill for Maximum Flavor

While you absolutely can serve your Louisiana Remoulade Sauce right away, giving it 30 minutes (or up to an hour) in the fridge really helps the flavors meld and deepen. Cover your bowl and let the magic happen—trust me, it’s worth the wait!

Pro Tips for Making Louisiana Remoulade Sauce

Go Bold with Creole Seasoning: Choose a good-quality all-purpose creole seasoning—homemade or store-bought—that’s got plenty of zing to really capture that Louisiana spirit.
Adjust the Horseradish Carefully: Start with the full amount listed, but if you’re new to horseradish, taste as you go—just a little brings big flavor!
Let It Chill: Allowing your remoulade sauce to sit in the fridge for at least 30 minutes truly amplifies the complexity and melds all those flavors beautifully.
Don’t Skip The Lemon: Fresh lemon juice makes a world of difference—don’t be tempted to leave it out, as it provides brightness and balance.

How to Serve Louisiana Remoulade Sauce

Garnishes

For a pretty (and utterly tempting) presentation, top your sauce with a sprinkle of extra dried chives, parsley, or even a dusting of creole seasoning. A thin lemon slice or a few sliced green onions brighten the bowl even more, making your Louisiana Remoulade Sauce look as fabulous as it tastes.

Side Dishes

This sauce was practically made for fried shrimp, crab cakes, or po’ boys, but don’t stop there! Serve alongside crispy fries, grilled chicken, hushpuppies, fried green tomatoes, or a platter of crunchy veggies—it brings out the best in almost anything!

Creative Ways to Present

Bottle up your Louisiana Remoulade Sauce in a mason jar for easy gifting, or serve it in a colorful bowl surrounded by seafood for a backyard boil. For parties, pipe dollops onto cucumber slices, top deviled eggs with a swirl, or slather on sandwiches for an instant Southern upgrade.

Make Ahead and Storage

Storing Leftovers

Leftover Louisiana Remoulade Sauce will happily hang out in your fridge in a tightly sealed jar or container for up to one week. Just give it a good stir before serving again—those flavors only get better as they mingle!

Freezing

Technically, you can freeze mayonnaise-based sauces, but the texture may suffer once thawed—expect separation. For the freshest, creamiest experience, stick with refrigeration and make a fresh batch when you need it.

Reheating

No reheating necessary! Just bring your Louisiana Remoulade Sauce out of the fridge and let it sit at room temperature for about 10 minutes before serving, if you prefer it less chilled. Give it a quick stir and you’re ready to go.

FAQs

Can I make Louisiana Remoulade Sauce ahead of time?

Absolutely! In fact, making it in advance is highly recommended. The flavors develop and intensify after an hour (or overnight) in the fridge, making for an even tastier sauce.
What’s the best creole seasoning to use?

Use a good-quality brand you love, or try making your own for full control of the spice blend. Both options work beautifully, but the seasoning really defines the soul of this Louisiana Remoulade Sauce!
Is this remoulade sauce spicy?

It has a gentle heat that most people find approachable, but you can easily adjust the spice level by varying the amount of horseradish, creole seasoning, or by adding hot sauce or cayenne pepper.
Can I make Louisiana Remoulade Sauce without horseradish?

Yes! If you’re out of horseradish or prefer a milder flavor, simply leave it out—the sauce will still be delicious, but that signature kick will be a little gentler.

Final Thoughts

If you’ve never tried making your own Louisiana Remoulade Sauce, now’s your moment—there’s something magical about a homemade batch. Whether you’re whipping up a po’ boy feast or just elevating a weeknight dinner, this tangy, creamy sauce is a true taste of Southern hospitality. Give it a whirl and see how many dishes you can brighten with just a spoonful!

Louisiana Remoulade Sauce Recipe