The Very Best Remoulade Sauce

Remoulade sauce is a mayo-based sauce that is best known as a seafood accompaniment in Louisiana cuisine.  Not surprisingly, it descends from French cuisine which was then modified in the beautiful melting pot of New Orleans food.  Like many recipes, there are many variations on the sauce, but you’ll generally find pickles or capers, onions or shallots, mustard, and spices.  My version uses some of these as well as my Cajun Garlic Sauce and Woo Woo Sauce to make the Very Best Remoulade Sauce Recipe!

Making the Best Remoulade Sauce

remoulade sauce

Remoulade is a cold sauce, so it’s merely a matter of mixing your ingredients.  For this reason, the ingredients you choose are very important. Use fresh, high-quality ingredients to get a vibrantly flavored sauce that really sets off your main dish.  As mayo is the base for this sauce, use a good quality mayo.  I don’t want to wade into any mayo wars about which mayo is best. I will just say for this recipe I like to use Blue Plate brand mayo. Blue Plate is rich and flavorful and takes well to the other flavors I add.

Serving the Best Remoulade Sauce

remoulade sauce with crab cakes

A good remoulade is more flavorful and versatile than tartar sauces and other seafood sauces.  It has a much fuller flavor, so it can stand up to many types of dishes, even meat.  But, seafood is where it shines.  I love to serve this as the bread spread for Po Boy sandwiches, with my Amazing Crab Cake Recipe, or fried shrimp.  It will keep in the fridge for up to 5 days, so it’s also easy to make ahead.

As always, I hope you enjoy!

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remoulade sauce

The Very Best Remoulade Sauce


This recipe for the Very Best Remoulade Sauce is easy to make and so flavorful.  Make it anytime you’re serving seafood, especially fried.  Po Boys, crab cakes, fried shrimp or oysters will all benefit from this zesty sauce.



1 cup mayo

2 TBS stone ground or whole grain mustard

1 TBS prepared horseradish

1 TBS minced shallots

1 TBS Cajun Garlic Sauce

1.5 tsp Woo Woo sauce

34 cloves garlic, minced

1 tsp smoked paprika

juice from 1/2 lemon

1 green onion, very finely chopped


In a bowl, add all ingredients and whisk thoroughly.  Refrigerate before serving.