Louisiana Remoulade Sauce

Oh, let me tell you about my love affair with Louisiana Remoulade Sauce! It all started when I first tasted it at a little seafood shack in New Orleans, drizzled over crispy fried shrimp. That tangy, creamy, slightly spicy magic had me hooked. Now, I whip up this bold Creole condiment every time we have a seafood boil at home – my family would riot if I forgot it! The best part? You probably have most of the ingredients in your fridge right now. In just 5 minutes of mixing and a little patience while it chills, you’ll have a sauce that transforms everything from po’ boys to roasted veggies into something special.

Bursting with bold flavor, this quick Louisiana remoulade is a game-changer for your dipping and drizzling needs. It’s especially good with seafood – think shrimp, crab cakes, or even Air Fryer Fish Tacos.

Table of Contents

Why You’ll Love This Louisiana Remoulade Sauce

Listen, I’ve tried countless remoulade sauces, but this Louisiana version? It’s the real deal. Here’s why it’s become my go-to condiment for everything from Friday fish fries to impromptu veggie dips:

• Lightning fast – No cooking, just whisk and chill. You’re 5 minutes away from flavor town
• Crazy versatile – I’ve slathered it on shrimp, dunked fries in it, even used it as a burger spread (game changer!)
• Authentic Creole kick – That horseradish and Creole seasoning combo? Pure New Orleans magic
• Pantry-friendly – Most ingredients live in your fridge year-round (no fancy grocery runs needed)

Trust me, once you taste this Louisiana remoulade sauce, you’ll want to put it on everything. My husband jokes I should bottle it – but why bother when it’s this easy to make fresh?

Ingredients for Louisiana Remoulade Sauce

Here’s the beautiful part – this sauce comes together with simple ingredients you likely already have! The magic happens in how they combine. I always set everything out on the counter first – it makes the mixing process feel like a little kitchen dance.

• ⅔ cup real mayonnaise – None of that light stuff here! The full-fat version gives that luscious, creamy base
• 4 Tbsp whole grain mustard – Those little mustard seeds add wonderful texture and tang
• 2 Tbsp prepared horseradish – Freshly opened jar gives the best kick (check expiration dates!)
• 1 Tbsp ketchup – Just enough to add sweetness without turning it into cocktail sauce
• 2 tsp fresh lemon juice – Squeeze it yourself – bottled just doesn’t have the same bright flavor
• 2 tsp dried parsley – The green flecks make it pretty, but fresh works too if you have it
• 2 tsp dried chives – My secret for that subtle oniony depth
• 2 tsp Creole seasoning – Use Tony’s if you want authentic NOLA flavor (salt-free version available)
• 1 tsp minced garlic – Fresh is best, but jarred works in a pinch
• 1 tsp Worcestershire sauce – That umami magic that makes you go “what IS that flavor?”
• ½ tsp sugar (optional) – I add just a pinch to balance the tang, but skip if you prefer

Quick note about the Creole seasoning – if you’re watching sodium, grab a salt-free blend or make your own. The first time I used regular Tony’s without thinking? Let’s just say my fried catfish needed zero extra salt that night!

How to Make Louisiana Remoulade Sauce

Alright, let’s get mixing! This sauce comes together so easily, but there are a couple tricks I’ve learned over the years to make it absolutely perfect every time. You’ll be amazed how these simple steps transform basic ingredients into that signature Creole flavor we all crave.

Step 1: Combine the Ingredients

Grab a medium-sized mixing bowl – I like using my 4-cup Pyrex measuring cup because the spout makes pouring easier later. Start by plopping in that glorious mayonnaise (yes, the full-fat kind – we’re making magic here!). Add all the other ingredients right on top – the mustard, horseradish, ketchup, lemon juice, herbs, and spices.

Now comes the fun part: whisk like you mean it! I use a small wire whisk and go at it until every last speck of seasoning is fully incorporated. You want it completely smooth with no streaks of mayo or mustard showing. Those whole grain mustard seeds should be evenly distributed – they’re like little flavor bombs waiting to explode in your mouth!

Step 2: Chill for Best Flavor

Here’s where patience pays off. Cover your bowl with plastic wrap or transfer the sauce to an airtight container, then pop it in the fridge for at least 30 minutes. I know, I know – waiting is hard when it smells this good already! But trust me, this resting time lets all those bold flavors get to know each other.

The horseradish mellows slightly, the garlic infuses its magic, and the Creole seasoning blooms into its full potential. If you can resist digging in immediately (no judgment if you sneak a taste!), letting it chill for a full hour makes it even better. The sauce thickens slightly too, making it perfect for dipping or spreading.

Pro tip from my Nana: always make this Louisiana remoulade sauce first when prepping a meal, so it has time to develop flavor while you cook everything else. Smart lady, that Nana!

Expert Tips for Perfect Louisiana Remoulade Sauce

After making this sauce more times than I can count, I’ve picked up some tricks that take it from good to “oh-my-goodness-what-is-this-sorcery” level. Here are my hard-earned tips for remoulade perfection:

• Heat it up your way – The basic recipe has just a little kick, but I love adding a few dashes of Crystal hot sauce when I’m feeling spicy. Start with 1/4 teaspoon and taste – you can always add more! For serious heat lovers, a pinch of cayenne works wonders.
• Storage secrets – This sauce keeps beautifully in the fridge for up to a week, but here’s my trick: store it in a mason jar with the lid just finger-tight (not cranked down). The flavors continue developing, and the wide mouth makes it easy to scoop out what you need.
• Double batch wisdom – It’s so good, you’ll want extra! But don’t double the garlic or horseradish right away – make a single batch first to test your preferences. I learned this the hard way when my first attempt cleared everyone’s sinuses!
• Serving surprises – Beyond seafood, try it as a dip for crispy sweet potato fries (divine!), dolloped on deviled eggs, or as a zesty spread for roast beef sandwiches. My most unexpected hit? Drizzled over roasted Brussels sprouts – the tang cuts right through the richness.

One last tip from my kitchen disasters: if your sauce separates after chilling (rare, but it happens), just give it a vigorous whisk right before serving. Those stubborn ingredients always come back together with a little persuasion!

This spicy, tangy sauce is an ideal match for fried or grilled foods. Try it with Grilled Chicken Drumsticks or serve it alongside crispy Air Fryer Popcorn Chicken for a satisfying crunch-and-dip combo.

Louisiana Remoulade Sauce Variations

One of the best things about this sauce? It’s like a flavor playground where you can tweak things to match your mood or what’s in your pantry. Here are my favorite ways to mix it up when I’m feeling creative (or when I realize I’m out of something mid-recipe!):

Smoky Paprika Twist

Sometimes I swap half the Creole seasoning for smoked paprika when I want that deep, woodsy flavor. It’s incredible on grilled shrimp! Just use 1 tsp Creole and 1 tsp smoked paprika – any more and you’ll overpower the other flavors. My neighbor introduced me to this version at a crawfish boil last summer, and now it’s my go-to for barbecue nights.

Herb Garden Remix

When my garden’s overflowing, I love using fresh herbs instead of dried. Triple the amounts and try tarragon for a fancy French twist, or cilantro for a bright Mexican vibe. Last week I used fresh dill from my windowsill pot – heavenly with fried catfish! Just remember fresh herbs wilt faster, so make this variation the same day you’ll use it.

Vegan-Friendly Version

For my plant-based friends, simply swap the mayo for vegan mayo (I like the avocado oil kind) and use a vegan Worcestershire. The texture comes out identical, and the flavor? Still absolutely addictive. My niece is vegan and couldn’t believe how close it tasted to my original – she actually licked the spoon clean!

The beauty of Louisiana remoulade sauce is how forgiving it is. Don’t have chives? Use green onion. Out of lemon? A splash of vinegar works in a pinch. As my grandma always said, “Good cooking is about making it work with what you’ve got.” Just taste as you go – that’s the real secret!

How to Serve Louisiana Remoulade Sauce

Oh honey, this is where the fun begins! I’ve lost count of all the ways I’ve used this magical sauce – it’s like the Swiss Army knife of condiments in my kitchen. Here are my absolute favorite ways to serve it that’ll have your taste buds doing a happy dance:

• Fried seafood’s best friend – Drizzle it over crispy fried shrimp, catfish, or oysters for that perfect New Orleans-style bite. My family fights over who gets the extra sauce for their hushpuppies!
• Po’ boy game changer – Slather it on both sides of the bread before piling high with fried shrimp or roast beef. The tang cuts through the richness like a dream.
• Fry-dipping superstar – Forget ketchup! This sauce takes french fries, sweet potato fries, and even onion rings to flavor town. I always make extra because someone (usually me) ends up eating it by the spoonful.
• Burger booster – Mix a spoonful into your ground beef before forming patties, then use more as a topping. The horseradish gives that “what IS that amazing flavor?” effect.
• Veggie wake-up call – Roasted Brussels sprouts, cauliflower, even simple carrot sticks transform into something special with this dip. My kids actually eat their veggies when this sauce is around!
• Deviled egg delight – Fold a tablespoon into your yolk mixture for deviled eggs with a Creole kick. Garnish with a sprinkle of paprika – instant party hit!
• Unexpected salad dressing – Thin it with a bit of buttermilk for the most amazing wedge salad dressing. The garlic and herbs play beautifully with crisp lettuce and bacon.

Last Mardi Gras, I even used it as a sandwich spread for leftover turkey – my cousin still texts me for the recipe! The possibilities are endless once you start playing around. My rule? If it’s edible, it probably tastes better with Louisiana remoulade sauce!

Storing and Reheating

Here’s the beautiful thing about this Louisiana remoulade sauce – it actually gets better after a day in the fridge! All those flavors keep mingling and becoming best friends. I always make extra because it stores like a dream.

My go-to method? Transfer it to a clean mason jar or airtight container right after mixing. Press a piece of plastic wrap directly on the surface before sealing to prevent any discoloration (learned that trick after my parsley turned a funny color once). It’ll keep happily in your fridge for up to a week.

Now, about “reheating” – don’t! This sauce is meant to be served cold or at room temperature. If it thickens up too much in the fridge (which sometimes happens), just give it a good stir and let it sit on the counter for 10 minutes before serving. The consistency will be perfect for dipping or spreading again.

One warning from experience: glass containers work better than plastic. That horseradish and garlic can sometimes make plastic smell funky after a few days. Also, resist the urge to freeze it – the mayo separates when thawed and turns into a grainy mess. Trust me, I’ve sacrificed many batches to the freezer gods trying to make it last longer!

Nutritional Information

Now, let’s talk numbers – but remember, these are just estimates since brands can vary wildly! My nutritionist friend helped me break this down per tablespoon (because let’s be real, who stops at just one spoonful?). Here’s what you’re looking at for that glorious Louisiana remoulade sauce:

• Calories: 60
• Fat: 6g (1g saturated, 5g unsaturated)
• Sodium: 120mg
• Carbohydrates: 2g
• Sugar: 1g
• Protein: 0g
• Cholesterol: 5mg

A quick heads-up – if you’re watching sodium, definitely use that salt-free Creole seasoning I mentioned earlier. The first time I calculated this with regular Tony’s? Let’s just say the numbers made my blood pressure spike just looking at them! Also, brands of mayo can vary by 20-30 calories per serving, so check your labels if you’re counting closely.

Honestly though? When that sauce is dripping off a perfectly fried shrimp, I’m not thinking about numbers – I’m too busy savoring every creamy, tangy bite. Everything in moderation, right? Even moderation sometimes!

Louisiana Remoulade Sauce FAQs

I get asked these questions ALL the time when friends try my Louisiana remoulade sauce for the first time. Here are the answers straight from my sauce-splattered recipe notebook:

Print