Louisiana Remoulade Sauce Recipe

One of the best of the cajun/creole style sauces is Louisiana remoulade sauce. It is a tangy, slightly spicy sauce that lights up a variety of foods!

a small white ceramic bowl filled with Louisiana remoulade sauce. There is a blue dishtowel and some green parsley in the background and some lemons in the foreground.

Where Did This Style of Remoulade Sauce Originate?

Like many things in Louisiana, remoulade originated in France. The name supposedly came from a word in a French dialect, ramolas, which meant horseradish. The French version of remoulade more closely resembled tartar sauce.

What is Louisiana Remoulade Sauce?

But the good people of Louisiana, as they are wont to do, took the French version and amped it up and made it something all their own. The Louisiana style remoulade took the mayonnaise and horseradish mixture from France and added mustard and paprika and hot sauce to give it a kick that is all Louisiana.

Versions of Louisiana Remoulade Sauce

You will find that the current day Louisiana remoulade sauce comes in two versions. There is the mayonnaise-y version (like this recipe) and another type made from blending various vegetables and spices and oil. Both are delicious but we give the slightest edge to the mayonnaise based remoulade.

Shrimp Remoulade

Shrimp remoulade is a famous New Orleans dish which was invented at the venerable restaurant, Arnaud’s. They began serving the recipe, which they call Shrimp Arnaud, back in 1918. The remoulade recipe from Arnaud’s is TOP Secret but you can buy it bottled.

You can take a look at our less fancy and not so famous version of shrimp remoulade salad which we think is also pretty delicious!

This is a close up of a rectangular white plate. You can see a red dishtowel in the distance. On the plate is some bright green arugula topped with shrimp in remoulade sauce. This is a recipe for shrimp remoulade.

13 Ways to Serve Louisiana Remoulade Sauce

Remoulade is a very common condiment in southern Louisiana and is served with all kinds of things, particularly seafood and fried foods. Here are some of our favorites, but really your imagination and tastebuds are your only limitation when it comes to serving remoulade sauce!

  • Dollop on top of crab cakes
  • As a side for dipping crawfish
  • Served with almost any type of fried fish
  • It is absolutely divine with any type of shrimp both fried and boiled
  • Slathered on po-boy sandwiches
  • Remoulade is a perfect sauce for fried green tomatoes. It is just as good with Air Fryer fried green tomatoes!
  • An excellent combination with fried dill pickles
  • Great for French fry dipping
  • Wonderful with asparagus
  • An excellent sauce with roast beef or on a roast beef sandwich
  • As a dip for roasted artichoke
  • You can add it to potato salad
  • Amazing on BLT’s
Photo of air fryer fried green tomatoes on a white plate on a white countertop. There is a remoulade sauce shown too. The background is blue and white tile.

Ingredient notes:

Just a few notes about the ingredients that we like to use in our remoulade sauce.

  • Mayonnaise: Duke’s mayonnaise is our preferred brand. But really you are looking for a good quality, tangy mayonnaise without sugar.
  • Mustard: If you can find creole mustard that is great but if not a spicy brown mustard will work just fine.
  • Hot Sauce: We like Crystal but really any type of good Louisiana style hot sauce will do.
  • Horseradish: Use prepared horseradish, not horseradish sauce
  • Cayenne Pepper: This recipe calls for 1/8 teaspoon. Be careful not to add too much! You want your remoulade to have a great flavor but not be too hot.
  • Added Salt: There are a couple of ingredients in this recipe that have salt as a main component. Taste before adding salt to your remoulade. You may find that you don’t need to add any.

Cajun Seasoning

You will find that many remoulade recipes have a commercial cajun seasoning as an ingredient. This one does not because I have found that these seasonings tend to make the remoulade too salty.

We do have a great recipe for a home made salt free cajun seasoning blend that you might want to try with some of your other cajun dishes.

Louisiana Remoulade Sauce Recipe

You will find that there is truly no one true way to make remoulade sauce. Every fancy chef or plain home cook has their own way of combining various ingredients for this recipe.

Hope that you enjoy our favorite version!

a small white ceramic bowl filled with Louisiana remoulade sauce. There is a blue dishtowel and some green parsley in the background and some lemons in the foreground.

Remoulade Sauce

A delicious remoulade sauce for any dish that needs a bit of kick.
Prep Time 15 minutes
Course Sauce
Cuisine American, Cajun


  • 1 1/4 Cup Mayonnaise
  • 2 Tbsp Creole Mustard
  • 1 Tbsp Ketchup
  • 1 Clove Garlic, grated or finely chopped
  • 2 tsp Horseradish
  • 1 Tbsp Lemon juice
  • 1 Tbsp Finely chopped parsley
  • 1 Tbsp Finely chopped green onion
  • 1 tsp Louisiana style hot sauce
  • 1 tsp dill pickle juice
  • 1 tsp Paprika
  • 1 tsp Worcestershire Sauce
  • 1/8 tsp cayenne pepper


  • Stir all ingredients together in a bowl
  • Taste after stirring and add salt if necessary (we usually don't need any as a couple of the ingredients have salt in them)
  • Let chill in the refrigerator for at least an hour to meld flavors before serving
  • Keep refrigerated
Keyword fried green tomatoes with remoulade sauce, remoulade sauce, shrimp remoulade

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