A small bowl of creamy remoulade sauce with lemon wedge and spoon swirl, shot in soft natural daylight.
This remoulade sauce is creamy, tangy, and just the right amount of zesty. It’s packed with
bold seasoning, a little heat, and a bright lemon finish. Use it as a dip for seafood, a
spread for sandwiches, or a quick flavor boost for bowls and salads.
Introduction
If you’ve ever dipped crispy seafood into a sauce and thought, I need this at home, this
Remoulade Sauce is for you. It’s creamy, tangy, and full of bold flavor—like a copycat
restaurant sauce you can whip up in minutes.
The standout trick is balance. A little mustard for bite, lemon for brightness, and a touch
of Cajun-style seasoning for warmth. Let it chill for a bit and the flavors melt together
into the best Remoulade Sauce.
This is a fan-favorite in my kitchen because it makes simple dinners feel special. Spread it
on a po boy, dollop it on roasted veggies, or serve it with fries—everyone always asks for
the recipe.
Why You’ll Love This Remoulade Sauce
- Better than restaurant: Bold, creamy flavor you can tweak to your exact taste.
- Easy in 5 minutes: Just stir and chill—no cooking required.
- Perfect for seafood: A classic dip for shrimp, crab cakes, and fish sandwiches.
- Great for meal prep: Mix once, then use all week on wraps, bowls, and salads.
- Custom heat level: Keep it mild or add more hot sauce for a spicy kick.
Ingredients for the Best Remoulade Sauce
Creamy Base
- Mayonnaise (1 cup): Creates the creamy body and rich mouthfeel. Substitutions: Use light mayo for a lighter sauce, or plain Greek yogurt for a tangier option (it will be less rich).
- Dijon mustard (2 tablespoons): Adds sharp bite and balances the richness. Substitutions: Use spicy brown mustard for more punch.
- Ketchup (2 tablespoons): Adds gentle sweetness and a classic pink tint. Substitutions: Use chili sauce for a slightly bolder flavor.
Tang + Heat
- Fresh lemon juice (1 1/2 tablespoons): Brightens everything and keeps the sauce from tasting heavy. Substitutions: Use pickle juice for extra tangy flavor.
- Hot sauce (1–2 teaspoons): Gives a little heat and tang without overpowering. Substitutions: Start with 1 teaspoon for mild, then add more to taste.
- Worcestershire sauce (1 teaspoon): Adds savory depth and a little sweetness. Substitutions: Use soy sauce (start with 1/2 teaspoon).
Texture + Flavor Boosters
- Dill pickles, finely chopped (2 tablespoons): Adds crunch and tangy flavor. Substitutions: Use sweet relish for a sweeter, kid-friendly vibe.
- Capers, finely chopped (1 tablespoon): Adds salty, briny pops. Substitutions: Skip if you don’t have them and add a pinch more salt at the end.
- Garlic, minced (1 small clove): Adds warm savory bite. Substitutions: Use 1/4 teaspoon garlic powder for a smoother sauce.
Seasonings
- Paprika (1 teaspoon): Adds warm color and gentle smoky-sweet flavor. Substitutions: Use smoked paprika for deeper flavor.
- Cajun or Creole seasoning (1/2 teaspoon): Brings that classic Louisiana-style zing. Substitutions: Use Old Bay for a milder seafood-style flavor.
- Dried parsley (1 teaspoon): Adds herb flavor and a fresh look. Substitutions: Use 1 tablespoon chopped fresh parsley.
- Black pepper (1/4 teaspoon): Adds a clean peppery finish. Substitutions: Add a tiny pinch of cayenne for more heat.
- Salt (to taste): Balances the tang and brings flavors forward. Substitutions: Taste after chilling—capers and pickles add salt.
How to Make Remoulade Sauce
- 1. Whisk the base in a medium bowl: Stir together the mayonnaise, Dijon mustard, and ketchup
until smooth and creamy.
- 2. Add the tang: Whisk in lemon juice, hot sauce, and Worcestershire sauce until the mixture
looks silky and slightly looser.
- 3. Fold in the texture: Stir in chopped pickles, capers, and minced garlic. Keep the pieces
small so the sauce spreads easily on sandwiches.
- 4. Season and adjust: Stir in paprika, Cajun seasoning, dried parsley, and black pepper. Taste,
then add salt only if needed.
- 5. Chill for best flavor: Cover and refrigerate at least 30 minutes (or up to overnight). If it
thickens too much, stir in a tiny squeeze of lemon juice to loosen it.
- 6. Serve and enjoy: Use remoulade sauce as a dip for seafood, a spread for po boys, or a
drizzle for roasted potatoes and bowls.
Tips for Perfect Remoulade Sauce
- Chop pickles and capers finely so the sauce is scoopable and spreads easily.
- Chill before serving. Even 30 minutes makes the flavor taste deeper and more balanced.
- Start mild with hot sauce, then add more after tasting. It’s easier to build heat than fix it.
- Use low-sodium seasonings when possible, then salt at the end so it never tastes too salty.
- If it tastes too sharp, add 1 teaspoon mayo to soften it; if it tastes flat, add a squeeze more lemon.
Tips and Variations for Remoulade Sauce
- Classic po boy spread: Make it a little thicker by adding 1–2 tablespoons extra mayo.
- Spicy remoulade sauce: Add an extra teaspoon hot sauce and a pinch of cayenne.
- Herby version: Stir in 1 tablespoon chopped fresh parsley and 1 teaspoon chopped chives.
- No-pickle version: Skip pickles and capers, then add 1 teaspoon extra lemon juice plus a pinch of salt.
- Lighter option: Replace 1/3 cup mayo with plain Greek yogurt for a tangier, lighter dip.
- Smoky twist: Use smoked paprika and add a tiny splash of pickle juice for balance.
- Lazy shortcut: Use store-bought mayo-based dressing and stir in lemon, hot sauce, and Cajun seasoning to wake it up.
Make-Ahead & Freezing
Remoulade sauce is perfect for making ahead. Store it in an airtight container in the
refrigerator for 5–7 days. Stir before serving, since it can settle a little. Freezing is
not recommended because mayo-based sauces can separate after thawing.
Serving Suggestions & Pairings
- Dip for crispy shrimp, fish sticks, or crab cakes.
- Spread for a shrimp po boy, muffuletta-style sandwiches, or burgers.
- Drizzle over roasted potatoes or sweet potato fries.
- Spoon onto grilled vegetables or grain bowls for a quick flavor boost.
- Serve with fried pickles or onion rings for a fun party snack.
Reader Review: I made this remoulade sauce for seafood night and everyone kept dipping everything into it. The lemon and spice balance was perfect.
If you make this remoulade sauce, I’d love to hear how it went. Leave a rating, drop a
comment, and share it with a friend who loves bold flavors. What are you using your
remoulade sauce on—seafood, sandwiches, or fries?