Remoulade sauce is creamy, tangy, savory, a little zippy from the horseradish and exactly the kind of sauce that makes seafood, sandwiches, fries and anything crispy feel much more put together.
- Great flavor. The Dijon, garlic, lemon, horseradish, Worcestershire, and seasoning give it real depth, which makes it feel more like a restaurant sauce than a shortcut condiment.
- It works with a lot more than seafood. This is just as useful with fries, sandwiches, burgers, fried pickles, and roasted vegetables as it is with crab cakes or shrimp.
- Comes together fast. This is the kind of sauce that takes only a few minutes to whisk, then gets even better after a short chill.
Ingredients for Remoulade Sauce
Simple ingredients are all you need to make this stellar remoulade sauce. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Mayonnaise – Mayo is the creamy base of the sauce. You can make your own homemade mayonnaise or buy your favorite brand — just be sure that it has a fairly neutral flavor so that it doesn’t overpower the other ingredients.
- Dijon Mustard – Dijon gives the remoulade an earthy tanginess.
- Grated Garlic – Fresh garlic adds a pleasantly pungent flavor to the creamy sauce.
- Fresh Lemon Juice – Citrus brightens the remoulade, balancing all of the other ingredients.
- Prepared Horseradish – Horseradish adds zesty spiciness to the sauce.
- Old Bay Seasoning – The blend of herbs and spices in this seasoning makes it perfect for seafood but it pairs well with other proteins, starches, and vegetables, too.
- Worcestershire Sauce – While it’s easy enough to buy this sauce at the store, you can also make your own homemade Worcestershire sauce.
- Onion Powder – Just a little bit of this powder gives the sauce a mild onion flavor.
- Smoked Paprika – This version of paprika adds a hint of smokiness to the sauce.
How to Make Remoulade Sauce (Step-by-Step)
This sauce is so ridiculously simple to make it might become a staple that you keep in the refrigerator on the regular.
- Mix. Place all of the ingredients in a medium bowl and whisk together until completely combined.
- Chill. Refrigerate briefly before serving.
- Serve. Stir the sauce to ensure all ingredients are combined and serve cold.
Chef Tips
I’ve made this easy remoulade sauce in my test kitchen to be able to bring you the best tips and tricks.
- Grate the garlic instead of chopping it. That gives you a smoother sauce and a more even garlic flavor.
- Chill it before serving. That short rest helps the flavors settle and blend instead of tasting separate and sharp.
- Taste before adjusting. Depending on your mayo, mustard and seafood seasoning, the sauce may need a little more lemon or a little more seasoning.
- Use it as both a dip and a spread. This sauce works just as well on sandwiches as it does in a dipping bowl.
- Make it a little ahead. It is one of those sauces that often tastes better after a little time in the fridge.
What To Serve Easy Remoulade Sauce With
Since it has seafood seasoning in it, I love to spoon remoulade sauce on top of crab cakes and seared scallops or into fish tacos. You could also use it as a base for shrimp salad, lobster salad, or tuna salad.
Remoulade is also a great dipping sauce for veggies, french fries, fried green tomatoes, and it works well with other proteins like sirloin steak, baked chicken, chicken skewers, turkey sliders or pork tenderloin. And don’t sleep on slathering it on wraps, buns, and slices of bread for sandwiches and burgers.
Storage and Freezing
Storage: You can store the remoulade in an airtight container in the fridge for three to five days.
Make ahead: The remoulades flavor deepens when it’s refrigerated so it’s perfect for making ahead. Just mix the ingredients together and refrigerate until ready to use.
Freezing: Unfortunately, it does not maintain its temperature when thawed, so I do not recommend freezing it.
Common Questions About Easy Remoulade Sauce
The base of remoulade sauce is mayonnaise and it almost always has horseradish. From there, other spices or spice blends can be added, as well as an acidic component. Other ingredients like capers, anchovies, or pickles — or sauces like hot sauce, mustard, or Worcestershire — may be included, too.
Tartar sauce is not a remoulade. Remoulades often contain quite a few more ingredients than tartar sauce and therefore have a deeper flavor profile.
Remoulade has more layers of flavor from various ingredients while aioli tends to rely primarily on garlic for its flavor.
Other Savory Sauces
If you know me, you know I love a good sauce. Here are some of my favorites that I know you’ll love too/
Easy Remoulade Sauce Recipe
Ingredients
- 3/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 clove garlic , grated
- 2 tablespoons fresh lemon juice
- 2 teaspoons prepared horseradish
- 1 teaspoon Old Bay seasoning or similar seafood seasoning
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
Instructions
- In a medium mixing bowl, whisk together the 3/4 cup mayonnaise, 1/4 cup Dijon mustard, grated 1 clove garlic, 2 tablespoons fresh lemon juice, 2 teaspoons prepared horseradish, 1 teaspoon Old Bay seasoning, 1 teaspoon Worcestershire sauce, 1/2 teaspoon onion powder and 1/4 teaspoon smoked paprika .
- Cover and chill for at least 30 minutes.
- Stir again before using.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
This is so delicious and so easy – it worked so well with some broccoli croquettes I made last night.
I made this sauce for some cold roasted shrimp I had at a dinner party the other night. I used it as a dipping sauce and it was delicious. I used the leftovers as a spread for roast-beef sandwiches the nest day. I just love versatile recipes like this. We will be making it again soon.
I love this so much on roast beef! It’s a favorite in my house.
I tried crab cakes for the first time yesterday with tartar sauce and it felt like they were missing something. Today I made this and tried them and it was sooooo good!
I’ve heard of remoulade before but never tried it. After reading the ingredients, I’m thinking this is definitely a sauce I want to learn how to make!
Easy to mix up and very tasty.
Quick and easy prep. Much better than tartar sauce. To make it a bit lighter, I used 1/4 cup of plain yogurt and reduced the mayo to 1/2 cup. Not overwhelming the blackened catfish, but a nice accent.
This was very good with crab cakes, but the next time I make it I will use a bit less Dijon mustard-
maybe half as much as the recipe calls for.
Just what I wanted and expected from a great remoulade recipe.
Cant wait to try it out.
Glad you liked it,Ted. Thanks for coming back to let us know.