Zesty southern seafood sauce

This vibrant, spicy-tangy sauce brings a taste of Louisiana straight to your table with minimal effort and maximum flavor. Every spoonful delivers a perfect balance of creamy mayonnaise, zesty whole grain mustard, and a subtle kick from horseradish and Creole seasoning. Originally from Europe but perfected in the South, this versatile condiment transforms ordinary seafood into something truly memorable, adding that distinctive Louisiana flair that makes any meal feel special.

I've been making this remoulade for family gatherings since my aunt first shared her recipe with me years ago. During our annual crawfish boil last summer, my neighbor—who'd never tried remoulade before—became so obsessed with this sauce that she was literally dipping everything on her plate into it, from seafood to corn to potato salad. She left with both the recipe and a small container of leftovers, which she later confessed to eating with a spoon straight from the fridge!

Ingredients

• Mayonnaise: Creates the creamy base for all the other flavors to shine. Use real mayonnaise rather than sandwich spread for the richest flavor and best texture.
• Whole grain mustard: Provides texture and tanginess with its visible mustard seeds. True Creole mustard works wonderfully if you can find it, but a good quality whole grain mustard makes an excellent substitute.
• Prepared horseradish: Delivers that distinctive sharpness and subtle heat. Fresh horseradish delivers the cleanest flavor, so check the refrigerated section rather than shelf-stable varieties.
• Ketchup: Adds a touch of sweetness and vibrant color to balance the sharpness of other ingredients. Traditional tomato ketchup works best for that classic flavor.
• Lemon juice: Brightens all the flavors with its fresh acidity. Use freshly squeezed for the most vibrant citrus notes.
• Worcestershire sauce: Contributes depth and umami with its complex fermented flavor. This ingredient is subtle but crucial for authentic taste.
• Creole seasoning: Brings that distinctive Louisiana flavor profile with its blend of herbs and spices. Look for a quality blend containing paprika, garlic, onion, and various peppers.
• Dried herbs: Parsley and chives add color and subtle herbal notes. While fresh herbs are wonderful in many dishes, dried herbs actually work better in this sauce as they fully incorporate without adding excess moisture.

Pin it

Instructions

Gather all ingredients:

Before beginning, make sure all ingredients are at room temperature, especially the mayonnaise. Room temperature ingredients blend more smoothly and create a more consistent texture in the final sauce. Measure out 1 cup of real mayonnaise, 2 tablespoons of whole grain mustard, 1 tablespoon of prepared horseradish, 2 teaspoons of ketchup, 1 tablespoon of fresh lemon juice, 1 teaspoon each of dried parsley and dried chives, 1 teaspoon of minced garlic, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of Creole seasoning. Having everything measured and ready ensures you won't forget any components and makes the mixing process effortless.

Combine ingredients:

In a medium mixing bowl, add all ingredients, starting with the mayonnaise as the base. Using a silicone spatula or whisk, gently fold and stir the ingredients together, being careful not to incorporate too much air which can make the sauce too light. Continue mixing until all ingredients are fully incorporated and no streaks remain. The sauce should have a consistent color throughout with visible specks of herbs and mustard seeds distributed evenly. Take your time with this step—thorough mixing ensures every bite has the perfect balance of flavors.

Taste and adjust:

Once thoroughly mixed, taste the remoulade and adjust the seasonings to your preference. If you'd like more heat, add an additional ¼ teaspoon of Creole seasoning or a few dashes of Louisiana hot sauce. For a tangier flavor, incorporate a little more lemon juice. If the sauce tastes too sharp, balance it with ½ teaspoon of sugar to round out the flavors. Remember that the flavors will deepen and meld as the sauce sits, so slight adjustments now can lead to perfect flavor later.

Allow flavors to develop:

While the sauce can be served immediately, for the best flavor experience, transfer it to an airtight container and refrigerate for at least one hour or, ideally, overnight. This resting period allows the dried herbs to fully hydrate and the flavors to meld together harmoniously. The sauce will also thicken slightly in the refrigerator, reaching the perfect consistency for dipping or spreading. When properly stored, this remoulade will keep for 7-10 days in the refrigerator, making it perfect for meal prep or entertaining.

I learned about the importance of temperature when serving this sauce after a memorable backyard seafood boil. I'd made the remoulade perfectly the night before and refrigerated it, but served it straight from the fridge with hot, freshly cooked shrimp. The cold sauce on hot seafood was jarring! Now I always take the sauce out about 20 minutes before serving to take the chill off, which allows the flavors to bloom and creates a much more harmonious experience with warm foods.

Beyond Seafood: Creative Uses

While remoulade sauce is traditionally paired with seafood, its versatility extends far beyond fish and shellfish. Try using it as a spread on sandwiches and burgers for an instant flavor upgrade. The tangy, creamy texture complements beef, turkey, and veggie burgers beautifully, transforming an ordinary sandwich into something special.

For a unique appetizer, serve remoulade as a dipping sauce for roasted vegetables. The sauce's acidity and creaminess balance perfectly with the caramelized sweetness of roasted carrots, cauliflower, or Brussels sprouts. This pairing often converts even the most devoted vegetable skeptics.

During summer grilling season, keep a bowl of remoulade nearby for impromptu dipping. It pairs wonderfully with grilled chicken, works as a zesty alternative to ketchup for grilled sausages, and even complements grilled corn on the cob when spread lightly over the kernels.

Pin it

Regional Variations

Louisiana remoulade sauce has evolved over generations, with different regions developing their own distinctive versions. In some parts of New Orleans, you'll find a redder version with more ketchup and paprika, while Cajun areas might incorporate more hot sauce or cayenne for extra heat.

Some traditional Creole versions include finely diced celery, bell pepper, and onion (the "holy trinity" of Creole cooking) for added texture and flavor. Others incorporate capers or pickle relish for a briny element that pairs beautifully with seafood.

For those who prefer a thinner sauce, some recipes include a small amount of olive oil to adjust the consistency while adding a subtle richness. This variation works particularly well when using the sauce as a salad dressing over greens or a cold seafood salad.

After years of making this sauce for family gatherings, I've discovered that the quality of the mayonnaise makes a significant difference in the final result. I once tried to cut corners with a bargain brand, and the sauce lacked the rich creaminess that makes remoulade so special. Now I only use high-quality, real mayonnaise as the base—it creates a silky texture and clean flavor that lets all the other ingredients shine. This simple choice elevates the entire sauce from good to extraordinary, proving once again that quality ingredients are worth the small extra investment when they make such a noticeable difference in the final dish.

Frequently Asked Questions

→ How long does homemade remoulade sauce last?

When stored in an airtight container in the refrigerator, this sauce will keep for up to 1 week. The flavors actually improve after 24 hours!

→ What's the difference between remoulade and tartar sauce?

While both are mayo-based, remoulade typically includes mustard and Cajun seasonings for heat and complexity, while tartar sauce is milder with pickles and often capers.

→ What if I don't have Creole seasoning?

You can make your own by combining paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt.

→ What dishes pair well with remoulade sauce?

This versatile sauce is perfect for crab cakes, fried seafood, po' boy sandwiches, french fries, grilled vegetables, and even as a salad dressing or burger topping.

→ Can I make this sauce less spicy?

Yes, reduce or omit the horseradish and use a milder Creole seasoning blend (or reduce the amount) for a more mild version with all the flavor but less heat.