Creole Remoulade Sauce combines creamy mayonnaise and Creole mustard with dill pickles and horseradish to make a tangy sauce that adds flavor to so many delicious seafood dishes. It’s so easy to make and tastes so good!
This Easy Remoulade Sauce recipe makes a Creole sauce that is a little spicy with that subtle “open up your sinuses” horseradish heat. It has a Creole mustard base, but you can also use whole-grain mustard and add a little extra Cajun Seasoning. I add dill pickles to my remoulade sauce because it gives the sauce the perfect texture, a little bit of crunch, and, well, because pickles are delicious.
This sauce is a little bit different than the famous appetizer, Shrimp Remoulade, that you would be served in a restaurant in New Orleans. This is a creamy sauce that pairs perfectly with fried seafood – and, I know this sounds strange, but it’s really delicious, spooned onto hard boiled eggs or mixed into egg salad.
This recipe is a Louisana version of the classic rémoulade sauce that is a staple in French cuisine and is now popular in many other European countries. It uses such simple ingredients to make such a flavorful sauce – you will want to dip everything in it.
🥘 Ingredients Needed
- Mayonnaise – We like to use Blue Plate mayonnaise because it is a Louisiana remoulade, so – use a Louisiana mayonnaise, right? But you can use your favorite mayonnaise. Just don’t use Miracle Whip.
- Creole Mustard – If you don’t have Creole Mustard, you can use whole-grain dijon mustard instead. Creole Mustard is just brown mustard seeds, vinegar, water, and salt, so a coarsely ground dijon mustard or whole-grain dijon mustard with no added spices would work fine.
- Paprika – Be sure to use regular paprika, not smoked paprika.
- Cajun Seasoning or Creole Seasoning
- Dill Pickles – Finely diced. You can also use dill relish, just dice it up a little more finely.
- Jarred Prepared Horseradish – Make sure to drain off the liquid. I use a small mesh strainer, then measure the horseradish again after straining – you may need to add a little more.
- Pickle Juice or Lemon Juice – Pickle Juice is my favorite for this recipe, but if you just don’t like pickles, you can use lemon juice or even distilled white vinegar.
- Hot Sauce, preferably Tabasco or Crystal
- Fresh Garlic Cloves – The best way to get the most flavor out of fresh garlic for remoulade sauce is to mince it and then mash it against a cutting board with the side of a knife to make a garlic paste.
🥣 How to Make It
Begin by straining the jarred horseradish until it is dry. I like to use a metal strainer over a bowl – I press it until no more liquid comes out. If you need to add more horseradish, continue until you have two teaspoons of “dry-ish” horseradish.
While the horseradish is draining, chop up the dill pickles and dice up the garlic. Drag the side of your knife across the garlic to mash it into your cutting board, then chop it again. Repeat the process of chopping and drag-mashing until you have a paste of garlic. (You can add a little bit of kosher salt to the garlic to make it a little easier to mash, but it is not necessary. Here’s a little more information about mashing garlic into a paste.)
Recipe Tip
Making a paste from garlic cloves will make the garlic palatable, as you will be eating it raw. Biting into raw garlic is gross – in paste form, you never get a chunk of raw garlic.
Now, just mix everything together in a medium-sized bowl. (I like to use a 4 cup Pyrex glass container with a lid so I can just put it right in the fridge.) Stir until everything is well combined. Chill for at least two hours to give the flavors time to develop.
Remove from the fridge a few minutes before serving and stir, then top with a little sprinkle of Creole seasoning if desired.
🍱 Recipe Yield
This recipe makes about a cup and a half, which is about 12 servings of 2 tablespoons.
🙋♀️ Frequently Asked Questions
Remoulade sauce is a little spicy, a little tangy, and has that horseradish heat that opens up your sinuses. It has a little crunch from the diced pickles and is the perfect pairing for everything fried and greasy.
Creole Mustard is just brown mustard seeds, vinegar, water, and salt, so a coarsely ground dijon mustard with no added spice would work, or whole-grain dijon mustard would work as well. It’s expensive to buy online, but I included the links so you can see what it is. Most grocery stores should sell mustard for a lot less!
How to Store It
Leftover remoulade sauce should be stored in the refrigerator in an airtight container. It will keep for 7-10 days.
✏️ Helpful Tips
- Make a paste from the raw garlic so that you don’t end up biting into a chunk of raw garlic. Here’s a little more information about mashing garlic into a paste.
- Try adding a little remoulade sauce to your egg salad or potato salad. It seems totally weird, but it adds the perfect kick to otherwise simple recipes.
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Share with friendsWhat to Serve with a Louisiana Remoulade Sauce
I love to serve this version of remoulade sauce with my favorite fried fish recipes. The tangy sauce really balances out the heaviness of fried fish, and the heat in the sauce really adds so much flavor. If you don’t like spicy sauces, you can try my Tartar Sauce recipe instead.
- Fried Catfish, Fried Shrimp, or Fish Sticks
- Fried Shrimp Po Boy Sandwiches – One of my favorite dishes is a Fried Shrimp Po Boy with a little bit of remoulade spread on it. It adds a little bit of a kick to the sandwich, and with a side of french fries – it is one of my favorite recipes.
- Prime Rib
- Fried Green Tomatoes or Artichokes
- Crab Cakes
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Creole Remoulade Sauce
Ingredients
- 1 ¼ cups mayonnaise
- ¼ cup Creole Mustard or whole grain mustard
- 1 tablespoon paprika
- 1 ½ teaspoons Tony Chachere's Creole Seasoning
- 2 tablespoons dill pickles , finely diced
- 2 teaspoons jarred horseradish
- 1 teaspoon dill pickle juice
- 1 teaspoon hot sauce preferably Tabasco
- 1 clove garlic minced and smashed
Instructions
- Begin by straining the jarred horseradish until it is dry. I like to use a metal strainer over a bowl – I press it until no more liquid comes out. If you need to add more horseradish, continue until you have two teaspoons of "dry-ish" horseradish.2 teaspoons jarred horseradish
- While the horseradish is draining, chop up the dill pickles and dice up the garlic. Drag the side of your knife across the garlic to mash it into your cutting board, then chop it again.2 tablespoons dill pickles, 1 clove garlic
- Now, just mix everything together in a medium-sized bowl. (I like to use a 4 cup Pyrex glass container with a lid so I can just put it right in the fridge.)1 ¼ cups mayonnaise, ¼ cup Creole Mustard, 1 tablespoon paprika, 1 ½ teaspoons Tony Chachere's Creole Seasoning, 2 tablespoons dill pickles, 2 teaspoons jarred horseradish, 1 teaspoon dill pickle juice, 1 teaspoon hot sauce, 1 clove garlic
- Stir until everything is well combined. Chill for at least two hours to give the flavors time to develop.
- Remove from the fridge a few minutes before serving and stir, then top with a little sprinkle of Creole seasoning if desired.
- Keep refrigerated.
Notes
Special Equipment Needeed
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
