Remoulade Sauce

5 from 1 vote
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This Louisianna-style remoulade sauce is tangy, spicy, and creamy. It’s super easy to prepare and tastes so much better than store-bought.

If you love homemade sauces like tartar sauce and spicy aioli, then you will love this one too!

remoulade sauce in a mason jar with a spoon.
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If you’re a sauce lover then you will love this recipe! All you have to do is place the ingredients into a food processor or blender and voila. The best sauce ever.

How To Use Remoulade Sauce

This sauce is a super popular condiment and a staple in my kitchen. Here’s what I love to serve it with:

Ingredient Notes

Mayo – You’ll want to use a good quality mayo such as Hellman’s. Avoid low-fat mayo.

Celery – Not a fan of celery? Simply omit it.

Scallions – If you don’t have scallions on hand feel free to use yellow or red onions. Shallots work too.

Garlic – I highly recommend using fresh garlic but garlic powder works too.

Horseradish – Adds flavor and spice. Dijon mustard or spicy mustard can be substituted for horseradish.

Lemon – Use fresh for best results but bottled lemon juice works too.

Hot Sauce – I recommend using Franks hot sauce or Cholula.

Labeled ingredients on a gray surface.

How To Make

  1. Add all of the ingredients except for the capers to a food processor and blend until well combined.
  2. Stir in the capers and season with salt and pepper if needed.
remoulade sauce in a food processor.

Can I Make This Without A Food Processor?

Absolutely, just place all of the ingredients in a bowl and whisk until well combined. Just make sure to finely dice the celery and finely mince the garlic, parsley, and scallion.

Top Tips

  • If you want the remoulade sauce to be extra spicy, add more cayenne pepper. You can also include some spicy peppers such as jalapeno, serrano, or habanero peppers.
  • Not completely satisfied with the recipe? Adjust it to your liking. If you want it creamier and chunkier, add extra mayo, celery, and capers.
  • Feeding a large crowd? Double the recipe.
A spoonful of remoulade sauce over a filled mason jar.

Storage

Place the sauce in a glass mason jar and refrigerate for up to 1 week.

More Condiment And Sauce Recipes To Try

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on FacebookInstagram, or Pinterest!

remoulade sauce in a mason jar with a spoon.
5 from 1 vote

Remoulade Sauce

This Louisianna-style remoulade sauce is tangy, spicy, and creamy. It's super easy to prepare and tastes so much better than store-bought.
Prep: 5 minutes
Total: 5 minutes
Servings: 12
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Equipment

  • Food Processor

Ingredients 

  • 1 cup mayo , full-fat
  • 2 tbsp ketchup
  • 2 tbsp horseradish
  • 1 garlic clove
  • 3 tsp paprika
  • 1/2 tsp cayenne pepper , or to taste
  • 1/2 celery stalk
  • 1 scallion
  • 1 tbsp hot sauce
  • 1/2 lemon
  • 2 tbsp fresh parsley
  • 1 tbsp capers
  • salt and pepper to taste

Instructions 

  • Add all of the ingredients except for the capers to a food processor and blend until well combined.
  • Stir in the capers and season with salt and pepper if needed.

Notes

Place the sauce in a glass mason jar and refrigerate for up to 1 week.

Nutrition

Calories: 135kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 200mg | Potassium: 45mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 359IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Total Time: 5 minutes
Course: sauce
Cuisine: American
Servings: 12
Calories: 135
Keyword: homemade remoulade, how to make remoulade, remoulade
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5 from 1 vote (1 rating without comment)

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