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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!
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:
- Southern-fried shrimp
- crab cakes
- fried tilapia
- air fryer zucchini chips
- fried pickles
- Po’Boy sandwiches
- fried fish sandwiches
- fried calamari
- onion rings
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.
How To Make
- 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.
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.
Storage
Place the sauce in a glass mason jar and refrigerate for up to 1 week.
More Condiment And Sauce Recipes To Try
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Remoulade Sauce
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.