Remoulade sauce is a tangy, creamy condiment with a distinctive blend of flavors.

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Square image of a bowl of remoulade sauce, with a whisk in it.

If you're looking to elevate your seafood dishes or add a burst of flavor to your sandwiches, look no further than a classic remoulade sauce. This zesty, creamy condiment is a staple in Southern and Creole cuisine, known for its bold flavors and versatility.

A bowl of remoulade sauce, with a wire whip in it. — Remoulade Sauce

A tangy blend of mayonnaise, mustard, fresh herbs, and a hint of spice, remoulade perfectly complements everything from crispy fried shrimp to a simple vegetable platter.

In this post, we'll show you how to make your own remoulade sauce from scratch, so you can enjoy this flavorful classic any time you crave a little extra kick!

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What makes this recipe yummy
Groceries you'll need: Ingredients
Recipe walkthrough: Instructions
Recipe variations and substitute ideas
Necessary gear: equipment
More sauce recipes I think you'll love
How to store leftovers
Mel's Kitchen Notes
Perfect pairings: what goes well with this sauce
Creamy Remoulade Sauce
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💬 Comments

What makes this recipe yummy

Spice it up as much as you want with hot sauce - if you prefer more heat in your sauce then go ahead friend!

This sauce has French roots, as does a lot of New Orleans food, but we made it our own here by adding more spice.

Groceries you'll need: Ingredients

Ingredients needed to make remoulade sauce, with text overlay.

Mayonnaise
Sour Cream
Dijon Mustard
Stoneground Mustard
Ketchup
Hot Sauce
Vinegar
Green Onion
Salt and Pepper

See recipe card at the bottom of this post for quantities.

Recipe walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

A collage of two images showing how to make remoulade sauce.

Step 1: Add all ingredients to a medium mixing bowl.
Step 2: Give a good stir with a whisk.
Step 3: Cover with plastic wrap and refrigerate for about an hour (or more).
Step 4: Serve.

Hint: Allowing the remoulade sauce to sit in the refrigerator for an hour or more will allow the flavors to come together better and have a more complex bite.

Recipe variations and substitute ideas

Creole Mustard - instead of stoneground. It's similar, but with more spice.
Lemon Juice - instead of vinegar for the acid.
Garlic - lends great flavor.
Pickles - add some chopped pickles or even capers, for more tang.
Creole Seasoning - instead of simple salt and pepper.

Side shot of a bowl of remoulade sauce with an oyster poboy sitting behind.

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Necessary gear: equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Not much is needed for this recipe. Just a mixing bowl and a whisk.

I have some affiliate links in the recipe card below if you're interested in learning what I used.

More sauce recipes I think you'll love

How to store leftovers

If you have a suitable airtight container you can decant the sauce to that's great. Store in the refrigerator for up to 2 weeks.

Mel's Kitchen Notes

Wash out a used ketchup bottle and make a double batch of this recipe. Use a funnel to pour into the bottle, then you've got an easy pour bottle for this amazing sauce.

A small bowl of remoulade sauce with a spoon resting in it.

Perfect pairings: what goes well with this sauce

Following is my favorite foods I like to use this amazing sauce on;

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