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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

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.

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

• Enchilada Sauce
• Lebanese Garlic Sauce
• Avocado Crema
• Bacon Garlic Aioli

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