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Remoulade Sauce Recipe

Creamy, tangy, a little spicy, and just briny enough to make seafood sing—this Louisiana-style remoulade is the sauce you’ll want on crab cakes, shrimp, fries, po’boys… honestly, almost anything.
It comes together in minutes, no cooking required, and tastes even better after a quick chill in the fridge.
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Servings: 8 2 tbsp
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 cup 224 g mayonnaise
  • 1 tbsp 17 g Dijon mustard (or Creole/stone-ground mustard for a Louisiana twist)
  • 2 tsp 8 g lemon juice
  • 1 tsp 7 g Worcestershire sauce
  • ½ tsp 2.4 g white sugar (tiny amount—big balance)
  • 2 tbsp 28 g Hot sauce (or Tabasco)
  • 1 tsp 7 g Creole seasoning
  • ½ tsp 1 g cayenne
  • ¼ tsp 0.6 g paprika
  • 2 tsp 9 g capers, finely chopped, drained
  • 1 tbsp 12.5 g minced garlic
  • 1 tbsp 3 g chives, thinly sliced (or swap in parsley/green onion if that’s what you’ve got)

Method
 

How to Make It
  1. Mix the base. In a small bowl, stir together the mayo and mustard until smooth.
  2. Build the flavor. Add lemon juice, Worcestershire, hot sauce, Creole seasoning, cayenne, paprika, and sugar. Stir until fully combined.
  3. Finish with texture. Fold in the capers, garlic, and chives.
  4. Chill (optional but worth it). Let it rest in the fridge 15–30 minutes so everything melds into that classic remoulade punch.

Notes

Serving Ideas

  • Dollop on crab cakes (obviously)
  • Drizzle over shrimp, fried fish, or salmon
  • Spread on po’boys, burgers, or sandwiches
  • Dip fries, roasted potatoes, or veggies

Quick Storage Note

Store in an airtight container in the fridge for up to 6-7 days. Stir before serving.