Remoulade Sauce

Remoulade Sauce

Every now and then I get a craving for a good remoulade sauce. Not the bottled kind you buy from your local grocer’s shelf, which is entirely okay in a rush. No, no, no! The kind I’m talking about is that fresh from Mama’s kitchen taste.

It’s the creamy one, with the bite of horseradish and spicy mustard at the end. Not too sweet and not too red, but slightly pink with specks of fresh flavoring herbs in it.

That kind that says, “I made this just for you!”remoulade sauce

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The French are responsible for the original remoulade sauce, but you are probably more familiar with the way it has evolved from Creole cooking. The sauce from France is milder with a mayonnaise base while the Creole sauce gets its start with oil and vinegar and has a bit more kick to it, of course!

remoulade sauce
Today’s remoulade sauce is spiked with modern ingredients like ketchup, hot sauce and relish.

There are hundreds of remoulade sauce recipes out there with many mixes of ingredients from both the French and the Creole style. It’s enough to confuse you about what you’re looking for in the first place. So let me help you with that.

I have looked and looked and chopped and mixed and blended and stirred and tasted and tested until I came up with this fine remoulade to share with you.

remoulade sauce

This recipe is a mix of both French and Creole styles. It’s delicious on just about anything like vegetables, salads, seafood dishes and even on sandwiches. It will change any meal from boring to BAM! and from good to GREAT!

remoulade sauce
A crawfish ball from Billy’s Boudin & Cracklin’ in Scott, LA sitting in this remoulade sauce makes a delicious combo. 


remoulade sauce
Shrimp Remoulade
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Remoulade sauce poured over asparagus.

Remoulade Sauce

  • Author: Louisiana Woman
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 1/2 cups 1x


Here we have a slightly sweet and creamy remoulade sauce made with fresh herbs and a tasty bite of horseradish and spicy mustard. You can prepare it in no time and store it in the refrigerator to compliment many dishes, anything from seafood to vegetables, to salads and even sandwiches. Make up a batch and see how many ways you can add flavor to your meals.



1 cup mayonnaise, store-bought or homemade

2 tablespoons ketchup

2 1/2 teaspoons horseradish

2 1/2 tablespoons Creole Mustard

3 tablespoons lemon juice

1 or more tablespoons hot sauce

1 tablespoon relish, sweet

3 celery ribs, cut into large pieces

1/4 cup green onion tops, rough chopped

1 1/2 teaspoon fresh tarragon leaves, rough chopped

1 1/2 teaspoon fresh parsley, rough chopped

3 cloves garlic, cut in two

Zest of 1/2 lemon

1/2 teaspoon paprika


Mix all ingredients in a food processor. Process until all ingredients are mixed to a smooth and creamy consistency. Chill for a few hours before serving and store in the refrigerator.


Add more relish to increase the sweetness of the sauce.

The use of fresh parsley and unusual licorice tasting tarragon adds a surprising smoothness to the sauce.

  • Category: Sauce
  • Cuisine: French Creole

remoulade sauceSee how easy it is?

The machine does most of the work for you.

remoulade sauce

remoulade sauce


This is one recipe you’ll want to use over and again. It’s a simple way to boost the taste of any meal, even take-out!

A boudin ball sitting in a dish of remoulade sauce.

“Refuse to be average. Let your heart soar as high as it will.” A.W. Tozer


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