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.

A bowl of remoulade sauce with a spoon in it.

🥘 Ingredients Needed

The ingredients in creole remoulade sauce, laid out and labeled.
  • 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.

🍽 Equipment Needed

  • Measuring Cups and Measuring Spoons
  • A Sharp Knife and Cutting Board
  • A Small Metal Strainer – Optional, but this is really helpful to drain all the liquid out of the horseradish.
  • A Small or Medium-Sized Bowl
  • A Whisk or Spoon

🥣 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.

A collage of three images showing how to mix up Creole remoulade sauce.

Remove from the fridge a few minutes before serving and stir, then top with a little sprinkle of Creole seasoning if desired.

A small bowl of Creole remoulade sauce with a spoon on a marble countertop with a yellow towel.

🍱 Recipe Yield

This recipe makes about a cup and a half, which is about 12 servings of 2 tablespoons.

🙋‍♀️ Frequently Asked Questions

What does remoulade taste like?

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.

What is a good substitute for Creole Mustard?

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!

Button linking to the Pinterest page for Southern Bytes.
A small bowl of spicy creol remoulade with a bottle of Crystal hot sauce.

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.
A bowl of remoulade sauce with a spoon and a pink towel.

Share on Facebook

What 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.

A pink plate with fried shrimp, tartar sauce, remoulade sauce, and french fries on it.
  • 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

Want More Easy Sauce Recipes?

More sauce recipes →

Have You Tried This Recipe?

Please rate it and leave a comment below. I would love to hear what you think!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
A bowl of remoulade sauce with a spoon and a pink towel.

Creole Remoulade Sauce

5 from 6 votes
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!
Author: Kari
Servings: 12
Prep: 10 minutes
Total: 10 minutes

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

This recipe makes about a cup and a half, which is about 12 servings of 2 tablespoons.
How to Store Remoulade Sauce
Leftover remoulade sauce should be stored in the refrigerator in an airtight container. It will keep for 7-10 days.

Special Equipment Needeed

Nutrition

Serving: 2tablespoonCalories: 165kcalCarbohydrates: 1gProtein: 1gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 10mgSodium: 244mgPotassium: 37mgFiber: 1gSugar: 0.4gVitamin A: 415IUVitamin C: 1mgCalcium: 9mgIron: 0.3mg

Nutrition information is approximate and is automatically calculated, so should only be used as a guide.

Course: Condiments
Cuisine: Cajun, Creole, Southern
Keyword: creole remoulade sauce, creole sauce, remoulade sauce
Did you make this recipe?Mention @southernbytes or tag #southernbytes!

Filed Under: , , , , , , , , ,

Hi, I'm Kari!

I am a newlywed, food blogger, health coach, and mama to a hot mess of a border collie. I love to put a new spin on old family recipes and I try to make as many meals as possible with an Instant Pot.

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating