Quick Homemade Cajun Remoulade

This zesty Cajun remoulade sauce delivers bold Louisiana flavors in just 10 minutes of prep time. Rich and creamy with the perfect kick of heat, this versatile condiment elevates everything from po'boy sandwiches to seafood platters. The balanced blend of spices, herbs, and creamy base creates that authentic New Orleans taste that transforms ordinary dishes into something special.

I first made this remoulade for shrimp po'boys years ago, and it's become my signature sauce that friends and family request for gatherings. What surprised me most was how such a simple combination of ingredients could create something so much more complex and flavorful than the sum of its parts.

Essential Ingredients

• Mayonnaise – Creates the creamy base that carries all the other flavors; quality brands like Hellmann's or Duke's provide the best texture and flavor
• Creole mustard – Adds essential tang and texture; this grainy mustard with vinegar undertones is a defining element of authentic remoulade
• Creamed horseradish – Provides that distinctive sharp bite that sets remoulade apart from other mayo-based sauces
• Cajun seasoning – The spice blend that brings authentic Louisiana flavor; Tony Chachere's is a reliable choice with the perfect balance of spices
• Fresh parsley – Adds brightness and color that balances the richness of the sauce; don't substitute dried as it won't provide the same fresh contrast

Step-By-Step Cooking Instructions

Gather and prepare your ingredients –

Begin by mincing 2 cloves of garlic very finely or pressing through a garlic press for the smoothest incorporation. Finely chop 2 tablespoons of fresh parsley, ensuring the pieces are small enough to distribute evenly throughout the sauce. Cut a fresh lemon in half and have it ready to squeeze. Having everything measured and prepared before mixing ensures even distribution of flavors and makes the process seamless.

Create the creamy base –

In a medium mixing bowl, add 1 cup of high-quality mayonnaise as the foundation of your sauce. The mayo provides the rich, creamy texture that will carry all the bold flavors you'll be adding. Add 2 tablespoons of Creole mustard (or whole grain mustard if Creole is unavailable), which adds both texture from the whole mustard seeds and tanginess that cuts through the richness of the mayo.

Add the signature flavors –

To the mayo-mustard base, add 1 tablespoon of prepared creamed horseradish—this ingredient provides that distinctive sharp bite that defines remoulade. Add 1 teaspoon of Worcestershire sauce for depth and umami, 1 tablespoon of freshly squeezed lemon juice for brightness, 1 tablespoon of Cajun seasoning for authentic Louisiana flavor, and 1/2 teaspoon of smoked paprika for a subtle smoky note. If you enjoy heat, add 1/4 teaspoon of cayenne pepper (adjust according to your heat preference).

Incorporate fresh elements –

Add the minced garlic and chopped parsley to the mixture. The garlic provides savory depth while the parsley adds a fresh, herbaceous quality and vibrant color contrast to the reddish sauce. These fresh ingredients brighten the flavor profile and balance the richness of the creamy base.

Blend and adjust –

Using a whisk, thoroughly blend all ingredients until completely incorporated and smooth. The sauce should have a consistent texture with visible flecks of parsley and mustard seeds distributed evenly throughout. Taste the sauce and adjust seasoning as needed—perhaps more lemon juice for brightness, additional Cajun seasoning for more depth, or cayenne if you want more heat. If using a Cajun seasoning with salt (like Tony Chachere's), be cautious about adding additional salt until after tasting.

Rest for flavor development –

Transfer the prepared remoulade to an airtight container and refrigerate for at least 30 minutes before serving, though a few hours or overnight is even better. This resting period allows the flavors to meld and develop, resulting in a more cohesive and balanced sauce. The flavors will intensify somewhat during this time, particularly the garlic and heat elements.

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Perfect Pairings

This versatile remoulade sauce elevates a wide variety of dishes. It's the traditional accompaniment for classic New Orleans po'boy sandwiches filled with crispy fried shrimp, oysters, or catfish. The creamy sauce provides the perfect counterpoint to the crunchy seafood and soft bread. For a quick weeknight dinner, try it with simple grilled fish or chicken—the sauce adds complexity without requiring additional cooking time.

For entertaining, serve it as part of a seafood platter with boiled shrimp, crab claws, or crawfish. It also makes an excellent dipping sauce for fried appetizers like hushpuppies, fried pickles, or fried green tomatoes. The tangy, spicy notes cut through rich fried foods beautifully. For a lighter option, use it as a zesty dressing for a simple green salad with seafood on top.

Customization Ideas

This remoulade recipe provides an excellent foundation that you can customize to suit your preferences or what you have on hand. For a more authentic New Orleans-style remoulade, add finely minced celery, green onions, and a bit of pickle relish for additional texture and flavor layers. Some traditional versions also include a touch of ketchup or hot sauce for color and heat.

If you enjoy heat, increase the cayenne or add a few dashes of your favorite hot sauce—Crystal or Louisiana hot sauce would be particularly appropriate choices. For a more herb-forward version, add fresh chopped dill or tarragon along with the parsley. If you're serving with seafood, consider adding a small amount of capers or finely chopped cornichons for a briny element that complements fish beautifully.

My grandmother grew up in southern Louisiana and always said a proper remoulade should "have enough zip to make you take notice but not so much that it's all you can taste." She taught me to balance the heat with enough acid from the lemon and mustard, advice that has served me well not just with this sauce but in cooking generally. I think of her wisdom every time I make this recipe.

I've been making this remoulade for over a decade now, tweaking and perfecting it along the way. What I appreciate most is how this simple sauce can transform ordinary ingredients into something special with minimal effort. Whether it's elevating leftover chicken into a memorable sandwich or turning plain fried fish into a New Orleans-inspired feast, this remoulade brings a taste of Louisiana to your table in just minutes.

Frequently Asked Questions

→ What's the best way to serve remoulade sauce?

Remoulade sauce is fantastic with fried seafood like shrimp or catfish, on po'boy sandwiches, with crab cakes, as a dip for french fries, or drizzled over blackened fish.

→ How long does homemade remoulade last?

When stored in an airtight container in the refrigerator, homemade remoulade sauce will keep for up to 7 days.

→ Can I make remoulade sauce ahead of time?

Yes! In fact, making it a day ahead allows the flavors to develop even more. Just keep it refrigerated until ready to use.

→ What's a substitute for Creole mustard?

If you can't find Creole mustard, use whole grain or stone-ground mustard mixed with a dash of hot sauce for a similar flavor profile.

→ Is remoulade sauce spicy?

Traditional Cajun remoulade has a mild to medium kick. You can adjust the heat by adding more or less cayenne pepper to suit your taste preferences.