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My Easy Remoulade Sauce recipe uses Creole seasoning for a creamy, tangy, simple sauce you can whip up in just 5 minutes with no special tools required. Remoulade sauce is perfect for serving with beef, chicken, fish, and more, and the ingredients to make it are easy to find.
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- Best Remoulade Sauce Recipe
- Easy Remoulade Sauce Ingredients
- How to Make Remoulade Sauce
- Remoulade Sauce for Prime Rib
- Remoulade Sauce Recipes FAQs
- Creole Seasoning vs. Cajun Seasoning
- How to Make Remoulade Sauce Spicy
- How to Store Remoulade Sauce
- What to Serve with Remoulade Sauce
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- 📖 Recipe
- 💬 Reviews
Best Remoulade Sauce Recipe
Remoulade sauce is the best sauce for fish, hands down, but did you know it's also an amazing choice for serving with beef, chicken, pork, and vegetables? This tangy sauce has the perfect combination of Louisiana flavors to fit every protein!
My remoulade sauce recipe is truly what inspired the idea behind Easy Sauce Recipes. This incredible sauce has been a hit since I first shared it, and has even saved meals for me in the past.
Easy Remoulade Sauce Ingredients
- mayonnaise
- Creole mustard or spicy brown mustard
- ketchup
- Louisiana hot sauce
- lemon juice
- Creole seasoing
- garlic minced
- freshly cracked black pepper
- dill relish
How to Make Remoulade Sauce
- Add all ingredients to a bowl.
- Stir until thoroughly combined.
- Serve with your favorite recipes using remoulade sauce, or as a dip! Enjoy!
Remoulade Sauce for Prime Rib
One year, I accidentally overcooked my roast beef... a prime rib! This Lousiana remoulade saved the day. I whipped it up in no time and served it with the main course, and no one even noticed it was a little overcooked. It was game-changing for me.
What really makes my remoulade sauce the best in its use of dill relish. Dill relish adds the perfect texture by giving the sauce a little bit of crunch, and the flavor from the pickle complements the other remoulade ingredients beautifully.
Give my remoulade sauce recipe a try and I know you will want to serve it with everything you can think of, from beef to pork and all your favorite dishes in-between. Definitely use it as crab cake remoulade sauce - that's the best way to serve it!
Remoulade Sauce Recipes FAQs
Remoulade (pronunciation: rey-moo-lahd) sauce is a French condiment common to Creole and Cajun recipes from Louisiana. It is a mildly spicy and creamy sauce recipe that pairs well with an endless variety of meals.
Although remoulade sauce is traditionally a French dish originating from France, it is most well-known in the US for its popularity in Cajun and Creole recipes from Louisiana.
Common remoulade ingredients include mayonnaise, spicy mustard, a mix of Cajun or Creole seasonings, and other additions such as hot sauce and lemon juice. My easy remoulade sauce recipe uses mayonnaise, Creole mustard, lemon juice, Louisiana hot sauce, garlic, black pepper, dill relish, ketchup, and Creole seasoning.
Remoulade sauce can be served as a condiment for everything from beef, pork, fish, seafood, and chicken, to vegetables, hot dogs, french fries, sandwiches, and so much more. It is a truly versatile sauce recipe you can pair with an endless amount of foods.
Homemade remoulade sauce will last up to 2 weeks in the refrigerator when stored properly in an air-tight container.
Aioli and remoulade both start with mayonnaise, but aioli typically only includes oil and garlic. The most common aioli is simply mayonnaise infused with garlic. Remoulade sauce, however, is a blend of seasonings and sauces including mayonnaise, which makes it more complicated than a simple aioli.
While tartar sauce and remoulade both use mayonnaise as a base, tartar sauce uses more simple ingredients and tends to have a sweeter tang to it than remoulade sauce, which offers more spice and seasoning.
Creole Seasoning vs. Cajun Seasoning
The difference between Creole and Cajun seasoning comes from the level of spices used.
While Cajun and Creole are often used interchangeably to describe seasonings, Cajun seasoning is typically more simple, using garlic powder, black pepper, Cayenne pepper, and onion powder. Creole adds more herbs, such as oregano, thyme, and paprika.
Whether you use Creole seasoning or Cajun seasoning in my Louisiana remoulade sauce is totally up to your preference. You can use whichever you prefer for making either a Cajun Remoulade Sauce or a Creole Remoulade Sauce.
How to Make Remoulade Sauce Spicy
Kick up the spice level of my easy remoulade sauce recipe by adding extra Louisiana hot sauce. Give it 2 to 3 Tablespoons of hot sauce and you will have an amazing spicy remoulade.
How to Store Remoulade Sauce
Store remoulade sauce in an airtight container such as a jar in the refrigerator for up to 2 weeks. Give it a stir before using it again.
What to Serve with Remoulade Sauce
The best part about remoulade sauce is how versatile it is. Serve it with everything from beef, to pork, chicken, seafood, fish, vegetables, french fries, hot dogs, sandwiches, and more. Here are a few of my favorite choices for what to eat with remoulade sauce:
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📖 Recipe
Easy Remoulade Sauce Recipe
Equipment
- Bowl for mixing
- Spoon for stirring
Ingredients
- 1 cup mayonnaise
- 3 Tablespoons Creole mustard or spicy brown mustard
- 3 Tablespoons ketchup
- 1 Tablespoon Louisiana hot sauce
- 1 Tablespoon lemon juice
- 3 teaspoons Creole seasoing
- ½ teaspoon garlic minced
- ½ teaspoon freshly cracked black pepper
- ¼ cup dill relish
Instructions
- Add all ingredients to a bowl.1 cup mayonnaise, 3 Tablespoons Creole mustard, 3 Tablespoons ketchup, 1 Tablespoon Louisiana hot sauce, 1 Tablespoon lemon juice, 3 teaspoons Creole seasoing, ½ teaspoon garlic, ½ teaspoon freshly cracked black pepper
- Stir until thoroughly combined.
- Serve with your favorite recipes using remoulade sauce, or as a dip! Enjoy!
Video
Notes
- For more spice, use 2-3 Tablespoons of hot sauce.
- Cajun seasoning may also be used.
Brooke E Cox says
I made your remoulade sauce today but unfortunately I left out the relish because it wasn't listed in the ingredients....I finally figured it out when I read your post that supports the recipe, but unfortunately it was after the fact. I will say it is a tasty sauce regardless, and I used it with Chicken (not crab) Cakes...I ended up adding some sugar to it though just because my personal preference is a sweeter remoulade. Great recipe, with a great kick!
Isabel Laessig says
Thank you so much, Brooke - and thank you for bringing that to our attention! I've adjusted the recipe. We're so glad you enjoy it!