Why You’ll Love This Recipe

I love how easy and versatile this sauce is—it takes only about 5 minutes to make and pairs beautifully with everything from shrimp po’ boys and crab cakes to fries and chicken tenders. The combination of mayonnaise, mustard, and hot sauce gives it a creamy yet zesty kick, while the relish and lemon juice balance the richness with brightness. It’s one of those condiments that instantly turns ordinary food into something special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup mayonnaise
1 tablespoon whole grain mustard
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
½ teaspoon smoked paprika
1 teaspoon hot sauce (such as Crystal Louisiana’s hot sauce)
1 tablespoon sweet relish
¼ teaspoon Creole seasoning (optional)

Directions

1. In a small mixing bowl, I combine the mayonnaise, mustard, lemon juice, Worcestershire sauce, smoked paprika, hot sauce, sweet relish, and Creole seasoning (if using).

2. I stir everything together until smooth and well blended.

3. I cover the bowl and refrigerate the sauce for at least one hour to let the flavors meld together.

4. Once chilled, I give it a quick stir and serve it as a dip, spread, or drizzle—it’s delicious in any form.

Servings and Timing

Makes about 13 tablespoons
Prep Time: 5 minutes
Chill Time: 1 hour (recommended)
Total Time: 1 hour 5 minutes

Variations

• Spicy version: I add a pinch of cayenne pepper or a few extra drops of hot sauce for extra heat.

• Herb twist: I sometimes stir in chopped fresh parsley or green onions for added freshness.

• Smoky flavor: A dash of liquid smoke or extra smoked paprika gives it deeper, barbecue-like undertones.

• Tangier style: I use Dijon mustard instead of whole grain mustard for a sharper bite.

• Sweet and spicy: Mixing in a teaspoon of honey adds a subtle sweetness that balances the heat perfectly.

Storage/Reheating

I store leftover remoulade in an airtight container in the refrigerator for up to 4 days. Before serving again, I stir it well since the ingredients can separate slightly. I don’t recommend freezing it because the mayonnaise base may separate when thawed.

FAQs

1. What is remoulade sauce made of?

It’s a creamy sauce typically made from mayonnaise, mustard, spices, and a touch of acidity from lemon juice or vinegar. This Louisiana-style version also includes hot sauce and relish for extra depth.

2. Can I make this sauce ahead of time?

Yes, in fact, I prefer making it a few hours early so the flavors have time to blend—it tastes even better the next day.

3. What does remoulade taste like?

It’s creamy, tangy, and mildly spicy with a hint of sweetness. The flavor sits somewhere between tartar sauce and spicy aioli.

4. What dishes go best with remoulade?

I love serving it with fried seafood, crab cakes, po’ boy sandwiches, grilled chicken, or roasted vegetables. It also makes a great burger or sandwich spread.

5. Can I make it without Worcestershire sauce?

Yes, I sometimes substitute soy sauce or a splash of pickle juice for a similar umami note.

6. How can I make it lighter?

Using Greek yogurt instead of some or all of the mayonnaise makes it lighter while keeping the creamy texture.

7. What’s the difference between remoulade and tartar sauce?

Remoulade is spicier and more complex, often featuring mustard, paprika, and hot sauce, while tartar sauce is usually simpler with just mayo, pickles, and lemon.

8. Can I use Dijon mustard instead of whole grain mustard?

Yes, Dijon mustard gives a smoother consistency and slightly sharper flavor—it works perfectly.

9. How long should I chill the sauce before serving?

I chill it for at least one hour so the flavors meld beautifully, but if I’m in a rush, even 15–20 minutes makes a difference.

10. Can I make it vegan?

Yes, I use vegan mayonnaise and skip the Worcestershire sauce (or use a vegan alternative). The flavor stays rich and delicious.

Conclusion

This remoulade sauce is one of my favorite quick condiments to whip up because it adds instant flavor to any meal. I love how its creamy, tangy, and slightly spicy balance enhances seafood, sandwiches, or even roasted vegetables. With just a handful of pantry staples, I can make a sauce that tastes restaurant-worthy in minutes. It’s simple, versatile, and absolutely irresistible.