I absolutely love sharing this Louisiana Remoulade Sauce Recipe because it brings such a vibrant, zesty flair to so many dishes. I discovered how this spicy, creamy sauce with a special Creole kick can transform simple fish or crab cakes into a Southern feast bursting with flavor. It’s incredibly easy to make, uses straightforward ingredients, and instantly adds a touch of soulful charm to every bite. Whenever I make this sauce, I’m reminded of fun gatherings with friends and family where everyone keeps reaching for more.

Why You'll Love This Louisiana Remoulade Sauce Recipe

What makes this Louisiana Remoulade Sauce Recipe stand out for me is the perfect balance of creamy mayonnaise and bold, spicy accents from horseradish and Creole seasoning. The mustard’s tang and the touch of Worcestershire sauce create a complex flavor profile that’s punchy but never overwhelming. Every time I dip a crispy crab cake or drizzle it over grilled shrimp, it feels like a little celebration of Southern cuisine that adds an irresistible depth to the meal.

Another reason I adore this recipe is how quick and simple it is to put together. You just whisk all the ingredients in one bowl, and after allowing it to rest in the fridge for a bit, the flavors marry beautifully. It doesn’t demand hours or fancy techniques, making it a great weeknight staple or an easy addition for last-minute gatherings. I love having this sauce ready in my fridge because it instantly elevates whatever I’m serving.

When I think about occasions for serving this Louisiana Remoulade Sauce, the possibilities feel endless. It’s perfect for summer cookouts, casual dinners, or even elegant seafood platters during the holidays. I’ve served it chilled alongside crudité and grilled meats, and it always impresses guests with its unique, vibrant taste. Honestly, once you try it, you’ll find yourself reaching for this sauce again and again.

Ingredients You'll Need

A clear glass measuring cup holds seven visible layers of ingredients arranged in small piles without mixing: bright red ketchup, white creamy sauce, light brown grainy mustard, green chopped herbs, dark green dried parsley, black pepper flakes, and a layer of finely chopped fresh chives. A silver spoon rests inside the cup on the right side. The cup sits on a round wooden coaster over a white marbled surface covered partially by a blue and white striped cloth. Around it are whole garlic bulb, wooden bowls with lemon wedges, white creamy sauce, and small wooden spice dish holding yellow seeds, green herbs, and red powder. Two silver spoons lay on the cloth near the measuring cup. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Louisiana Remoulade Sauce is simple but essential, combining to create the right blend of creaminess, tang, and spice that defines the dish. From the creamy mayonnaise that forms the base, to the piquant horseradish, and the zesty Creole seasoning that brings that unmistakable Louisiana flair—every element plays its part in building texture, color, and bold flavor.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Real mayonnaise: I always use real mayo for that rich, creamy base that makes everything smooth.
Whole grain mustard: Adds a delightful tang and texture that layers the flavor beautifully.
Prepared horseradish: This is the secret spicy punch that delivers just the right heat.
Ketchup: Brings subtle sweetness and a hint of tomato depth to balance spices.
Lemon juice: Fresh lemon juice brightens the sauce and lifts all the flavors.
Dried parsley: Adds that classic herbaceous aroma and a pop of color.
Dried snipped chives: A mild onion flavor that adds complexity without overpowering.
All-purpose Creole seasoning: The heart of this sauce’s Louisiana identity, mixing spices like paprika, garlic, and herbs.
Minced garlic: Fresh and pungent, garlic rounds out the sauce with depth.
Worcestershire sauce: Adds savory umami and a slight tang for complexity.
Sugar (optional): Just a touch to tame any harsh edges and bring harmony.

Directions

Step 1: Grab a small bowl or a large measuring cup to keep things easy for mixing, and set it on your countertop.

Step 2: Add ⅔ cup of real mayonnaise into the bowl, making sure it’s creamy and fresh for the smoothest texture.

Step 3: Next, measure and add 4 tablespoons of whole grain mustard, then 2 tablespoons of prepared horseradish. These give the sauce its signature tang and heat.

Step 4: Stir in 1 tablespoon of ketchup and 2 teaspoons of fresh lemon juice to brighten the whole mixture.

Step 5: Sprinkle in 2 teaspoons of dried parsley, 2 teaspoons of dried snipped chives, and 2 teaspoons of all-purpose Creole seasoning to load the sauce with bold herb and spice flavors.

Step 6: Mince 1 teaspoon of garlic finely, then add it to the bowl along with 1 teaspoon of Worcestershire sauce for that extra layer of umami.

Step 7: If you prefer a hint of sweetness, add ½ teaspoon of sugar to balance the tang and spice perfectly.

Step 8: Whisk everything together thoroughly until the sauce is smooth and all the ingredients are evenly incorporated.

Step 9: For best results, cover the sauce and refrigerate for at least 30 minutes to let the flavors marry and develop. I usually wait up to an hour before serving, but it’s delicious even right away!

Servings and Timing

This Louisiana Remoulade Sauce Recipe yields about 1 ⅓ cups of sauce, enough for 6 to 8 servings depending on how generous you are with the dipping or drizzling. The prep time is incredibly short—around 10 minutes—since it just involves mixing the ingredients. There’s no cooking time at all, but for the best flavor, I recommend chilling it for 30 minutes to 1 hour, so the total time from start to table is about 40 to 70 minutes.

How to Serve This Louisiana Remoulade Sauce Recipe

A close-up view of a small, round, dark wooden bowl filled with a creamy, light beige dipping sauce speckled with green herbs and reddish spices, resting on a white marbled surface. A woman's hand is dipping a pink and white shrimp with visible seasoning into the sauce. Around the bowl, there are a few crispy, golden-brown potato chips and some blurred fried food items in the background, along with a bright yellow lemon. Two silver spoons are placed on a white and blue striped cloth beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

One of my favorite ways to serve this Louisiana Remoulade Sauce is alongside fried or grilled shrimp and crab cakes. It adds that piquant creaminess which perfectly complements the crispy, savory seafood. If you’re having a burger night, this sauce makes a fantastic spicy spread that elevates plain patties to something extraordinary. I also love pairing it with fresh veggies like celery, bell peppers, or cucumbers for a refreshing contrast.

Presentation-wise, serving it chilled in a small bowl or ramekin with a sprinkling of chopped fresh parsley or chives on top makes it look as inviting as it tastes. I like to place portion-sized dollops onto a seafood platter arranged with lemon wedges and rustic bread to complete the spread. This not only looks beautiful but encourages your guests to dig in and enjoy.

For beverages, I personally enjoy pairing this sauce with a crisp white wine like Sauvignon Blanc or a light, citrusy cocktail such as a classic gin and tonic. Non-alcoholic options like iced tea with a splash of lemon or sparkling water with fresh mint also work wonderfully. This sauce really shines at family dinners, summer parties, or whenever you want to add a little Southern charm to your meal. And serving it chilled or at room temperature keeps it fresh and flavorful.

Variations

I love experimenting with this sauce to tailor it to different tastes and dietary needs. For example, if you want a little more heat, adding a dash of cayenne pepper or a teaspoon of hot sauce really kicks up the spice without overshadowing the other flavors. Alternatively, swapping out whole grain mustard for Dijon gives it a smoother, slightly less textured profile that I find perfect if you prefer a milder taste.

If you’re accommodating dietary restrictions, this Louisiana Remoulade Sauce Recipe is fairly adaptable. Using vegan mayonnaise instead of real mayo creates a delicious vegan version without losing the essential creaminess. Just make sure your Worcestershire sauce is vegan-friendly or omit it entirely and add a bit more Creole seasoning for that punch. For gluten-free needs, this recipe fits perfectly as all the ingredients I use can be found gluten-free, just watch your Creole seasoning label to be sure.

For a twist, sometimes I add fresh chopped herbs like cilantro or basil for a summer-fresh variation, or roast the garlic before mincing it to create a sweeter, milder garlic flavor. You can also adjust the texture by blending the sauce slightly if you prefer a smoother finish. No matter how you tweak it, it’s always incredible.

Storage and Reheating

Storing Leftovers

When I have leftover Louisiana Remoulade Sauce, I store it in an airtight container or a glass jar with a tight lid. Keeping it refrigerated is essential, and I find it stays fresh and flavorful for up to 5 days. Just be sure to give it a good stir before using since some separation can occur as it sits.

Freezing

I generally don't recommend freezing this remoulade sauce because mayonnaise-based sauces can separate and lose their creamy texture after thawing. However, if you need to freeze it, transfer the sauce to a freezer-safe container, leave some space for expansion, and freeze it for no longer than one month. Thaw it slowly in the refrigerator and whisk well before serving, though the texture might not be quite the same as fresh.

Reheating

This Louisiana Remoulade Sauce is best served cold or at room temperature, so reheating isn’t necessary. If you do want a warmer sauce, gently bring it to room temperature by leaving it out for 15 to 20 minutes rather than applying heat. Heating mayonnaise-based sauces usually breaks down the texture and flavors, so I avoid microwaving or heating on the stove.

FAQs

Can I make Louisiana Remoulade Sauce ahead of time?

Absolutely! In fact, I recommend making it at least 30 minutes to an hour before serving. This resting time in the fridge really helps the flavors meld together beautifully, enhancing the depth and balance of the sauce.

What dishes go best with Louisiana Remoulade Sauce?

This sauce is incredibly versatile. I love it with seafood like shrimp, crab cakes, and fried catfish, but it also pairs wonderfully with grilled chicken, roasted vegetables, or even as a spicy spread on sandwiches and burgers.

How spicy is this sauce? Can I adjust the heat level?

The heat is moderate, mainly coming from the horseradish and Creole seasoning, but you can easily adjust it by adding more or less horseradish or seasoning according to your taste. For a milder sauce, reduce the horseradish and omit any extra cayenne or hot sauce.

Is this sauce gluten-free?

Yes, as long as you use gluten-free Creole seasoning and Worcestershire sauce, this Louisiana Remoulade Sauce Recipe is naturally gluten-free, making it a safe and flavorful choice for those avoiding gluten.

Can I use fresh herbs instead of dried?

You can! Fresh parsley and chives will lend a brighter, more vibrant herb flavor to the sauce. I’d recommend using about three times the amount of fresh herbs compared to dried, since fresh herbs are less concentrated.

Conclusion

Trying out this Louisiana Remoulade Sauce Recipe has always been a delight for me, and I hope it brings as much joy and flavor to your table as it does to mine. Its bold, zesty kick combined with creamy richness makes it a culinary treasure that’s simple yet unforgettable. I can’t wait for you to whip up a batch and watch your favorite dishes transform with this authentic Southern classic!