Creole Remoulade Sauce Recipe

This zippy Creole remoulade sauce is an authentic Louisiana recipe made with Creole mustard, horseradish and hot sauce for a tangy, spicy kick. It's a simple, flavor-packed sauce that compliments everything from seafood to sandwiches and everything in between.

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Spoon lifting smooth and creamy Creole remoulade sauce from a small ceramic bowl with a sandwich roll visible in the background.

During my college years, I worked at a restaurant in Baton Rouge called Tigré’s, which specialized in upscale Cajun and Creole cuisine.

When I moved back to New Jersey, I asked the chefs if they would be willing to share a few of their recipes, and lucky for me, they did! This authentic Louisiana remoulade sauce is one of them.

The recipe was given to me in kitchen quantities, so it called for things like “caps” of hot sauce and cups of mustard. I scaled it back to a normal-sized recipe for us regular people, and added a few tweaks of my own.

There are a million different ways to make this sauce with all kinds of different ingredients, but out of all the remoulade recipes I've tried, this one is the best!

What is Remoulade?

Remoulade (pronounced reh-moo-lahd) is a creamy condiment that originated in French cuisine, and is often served alongside seafood, vegetables or cold meats.

Classic French remoulade is a mayonnaise-based sauce that typically includes mustard, herbs, and sometimes chopped pickles or capers.

The Louisiana version takes it a step further by incorporating ingredients like cayenne pepper, hot sauce, fresh garlic, paprika and Creole or Cajun seasoning, making it spicier, tangier and more colorful than the French version.

This Louisiana-style remoulade sauce is staple in New Orleans and has become popular all over the US.

Want more classic sauce recipes? Try this zingy homemade cocktail sauce, a rich French beurre blanc, or this authentic Italian homemade marinara sauce.

Why This Recipe Works

Comes together in just a few minutes with simple ingredients found in most grocery stores.
Has a complex flavor with the perfect balance of spice and tang.
Based on a tried-and-true recipe from an old Baton Rouge restaurant!

Labeled ingredients for Creole remoulade sauce displayed on a metal tray, including a large bowl of mayonnaise, a bowl of ketchup, prepared horseradish, Creole mustard, hot sauce, lemon juice, Worcestershire sauce, and a small dish with garlic powder, cayenne, and paprika.

Ingredient Notes

Creole Mustard - This sharp, tangy mustard gives my Creole remoulade sauce recipe its signature punch. If you can’t find it, substitute with spicy brown mustard or whole-grain mustard like Dijon mustard, but Creole is the most authentic.

Hot Sauce - The original recipe uses Crystal hot sauce, which is my favorite and a Louisiana staple. Its thin, vinegary heat is perfect, but Louisiana hot sauce, Tabasco or ay similar cayenne-based sauce will work too.

Mayonnaise - Use a good-quality mayonnaise base for the best flavor and texture. I prefer Hellmann’s, but homemade mayo is also a great option.

Horseradish - Adds a sharp kick that pairs well with seafood. Be sure to use jarred prepared horseradish, not the creamy kind. For best flavor, make sure it’s fresh, as horseradish loses its punch quickly once opened.

Paprika + Cayenne Pepper - Paprika adds color and mild smokiness, while cayenne gives that unmistakable spicy kick.

Fresh Lemon Juice - Adds acidity to balance the creaminess and bring out the spice.

Worcestershire Sauce - Just a splash enhances depth and umami. Don’t skip it!

*Find the full ingredient list in the recipe card below!

Helpful Equipment

Medium bowl
Whisk
Citrus juicer
Food processor (optional)

Step by Step Instructions

Overhead view of a glass bowl containing all the ingredients for Creole remoulade sauce before mixing, with swirls of mayonnaise, mustard, ketchup, spices, horseradish, and hot sauce visible.

Close-up of a hand whisking together the Creole remoulade sauce ingredients in a glass bowl until smooth and creamy.

To make the remoulade sauce, whisk together the mayonnaise, Creole mustard, hot sauce, Worcestershire, horseradish, ketchup, garlic powder, paprika, cayenne pepper and lemon juice in a medium bowl.
Taste and adjust the seasoning as needed. You can add a bit more horseradish for sharpness, more hot sauce for heat, lemon for tang or a dash of black pepper for added spice.
Transfer to an airtight container and refrigerate until ready to use.

Pro Tip: If you prefer a smoother sauce, blend all the ingredients in a food processor for 10-15 seconds until emulsified.

Overhead shot of a small ceramic bowl filled with Creole remoulade sauce, dusted with paprika and surrounded by crispy fried shrimp.

Tips for Success

Always taste and adjust the seasoning to your preference.
Use a fresh bottle of horseradish if possible; it loses its sharpness over time.
Let the sauce rest for at least 30 minutes to allow the flavors to meld.

Variations

Add chopped green onions, fresh parsley or other fresh herbs for freshness and color.
Stir in finely diced dill pickles or a splash of pickle juice for an extra pop of tang.
Mix in a bit of Creole seasoning or Cajun seasoning to deepen the spice.

Hand dipping a fried shrimp into a bowl of paprika-dusted Creole remoulade sauce, surrounded by more shrimp on a rustic plate.

Serving Suggestions

This version of remoulade was made for classic Louisiana cuisine and New Orleans dishes like shrimp remoulade and po' boy sandwiches. Try it on my crispy shrimp po' boys!

It’s an ideal pairing with these Cajun fish cakes and works just as well with Maryland style crab cakes. It's also great with all fried foods, from French fries and panko fried shrimp to beer battered fish, popcorn shrimp, fried calamari and crispy panko crusted fried fish. Anything with a little bit of crunch!

It's such a versatile sauce and is a delicious dipping sauce with my roasted shrimp cocktail or these Southern-styled pickled shrimp and fried green tomatoes.

It also makes a unique salad dressing for wedge salad with iceberg lettuce or traditional crab Louie.

How to Store

This homemade remoulade sauce makes about one cup. Store any leftover creole sauce in an airtight container in the refrigerator for up to one week. Stir before each use, as some separation may occur.

It's not ideal for freezing, since the creamy sauce will break when defrosted, but it can be made a day or two ahead for even more developed flavor.

Close-up of a golden fried shrimp coated in thick Creole remoulade sauce on a ceramic plate.

FAQs

Can I use sour cream instead of mayo?

This classic condiment is typically a mayo-based sauce. You can swap part of the mayo for sour cream but it will slightly alter the texture and flavor.

What’s the best substitute for Creole mustard?

If you can’t find Creole mustard, whole grain mustard or Dijon mustard will work. You can also mix mustard with a splash of pickle juice or white vinegar to replicate that tangy sauce character.

How do I make this rémoulade sauce less spicy?

Cut back on spicy flavors like the cayenne pepper, use a milder hot sauce, and reduce the horseradish.

Is this the same as tartar sauce?

No. While both are mayonnaise-based sauces, this easy remoulade sauce recipe uses spicier, bolder ingredients compared to a typical tartar sauce recipe, which leans more on chopped pickles and herbs.

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