Easy Remoulade Sauce
by Sommer Collier — last updated on Apr 21, 2026 
My remoulade sauce recipe is the creamy, zesty dip I reach for whenever I want to add bold Cajun flavor. I whisk together a handful of ingredients like mayonnaise, mustard, and spices for a smooth sauce with just the right kick. It’s an easy, five-ingredient recipe that pairs perfectly with crab cakes, seafood, and more.
From classic French cuisine to fried American southern staples, a creamy, zesty remoulade sauce is a beloved condiment, especially when it’s paired with seafood. I’m a huge fan of this sauce because not only is it ridiculously easy to make and takes just a matter of minutes, but it also pairs perfectly with everything from crab cakes and oysters to shrimp bowls and grilled salmon. Think of this remoulade as an elevated dip to take the place of cocktail sauce recipe… Or go with it for double-dunking! What sets it apart is the combo of flavors that come from bold Cajun seasoning, a little bit of sweet pickle juice, and a fiery kick from the mustard. Remoulade can be one of those recipes that people tend to overdo. You will often find recipes with laundry lists of specialty ingredients “needed.” But really, you can make GREAT tasting (in my humble opinion, the BEST tasting) remoulade with just 5 simple ingredients.
David – ⭐⭐⭐⭐⭐ OMG! Thanks for amazing Remoulade Sauce recipe. I am going to make it this weekend! Just loved it… Please keep posting such recipes. Much love!
Table of Contents
Sommer’s Recipe Highlights
Ready in Minutes – I’m obsessed with the fact that this no-cook remoulade sauces comes together in just 5 minutes! Like with my tartar sauce recipe, I always make a big enough batch to last me all week, and I love to store it in a squeeze bottle dispenser.
Bold Flavors – Just a drizzle of this stuff will elevate any dish. From the tangy horseradish and fiery Cajun seasoning, to a subtle sweetness from the pickles, this sauce is the perfect combo of flavors.
Versatile – This is the perfect condiment. Of course, you can enjoy it the classic way, paired with seafood like lobster, shrimp, oysters, or these pan seared crab cakes. But to be honest, this goes great with a grilled steak, chicken, or over your favorite fajita bowl!
Make-Ahead Friendly – As with nearly all dipping sauces, the flavor improves with time, so it’s actually best to make it ahead several hours (or the day before) serving.
Key Ingredients and Tips
- Mayonnaise – Mayo is a must to build that creamy, tangy-sweet base for this remoulade.
- Sweet pickle juice – Just two tablespoons add the perfect amount of sweetness to balance out all the flavors.
- Dijon mustard – This gives that signature kick and sharpness to this sauce.
- Prepared horseradish – I love to use the store-bought kind here to save time. Horseradish adds a pop of deep, earthy spice.
- Low sodium Cajun seasoning – The New Orleans Creole/Cajun seasoning has many of the herbs and spices often added to Remoulade in one power-packed jar. Most of the ingredients in this recipe have ample salt, so it’s best to use low sodium Cajun Seasoning. If you have time on your hands, you can also use my homemade blackened seasoning instead.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the countertop – The first thing I do is to grab a large mixing bowl, in which I’ll be making the sauce.
Measure – Then, I measure all the ingredients, from the spices to the mustard and mayo, and pour them into the bowl.
Mix and store – And finally, I mix all the ingredients until the sauce is smooth. Then, I cover it with some plastic wrap and store it in the fridge until I’m ready to use it.
Wow, that was fast!
Recipe Variations
- Texture – If you want the sauce smooth, use pickle juice, like I do. If you like a chunky remoulade, use sweet pickle relish. Feel free to include spicy pickle relish for extra heat.
- Lemon juice – We are using pickle juice for tang. However, some people like their dipping sauce even more tangy. Feel free to add a squeeze of fresh lemon juice as well!
- Sour cream – If you’re not a fan of mayonnaise, you can substitute sour cream instead.
- Fresh herbs – Fresh herbs add a great flavor and lift the flavor a bit. I love to add fresh parsley, fresh dill, or even some chopped capers!
- Make it extra spicy – If you like an extra spicy kick, add some of your favorite hot sauce to the mix! Tabasco is a good choice, or even sriracha.
Serving Suggestions
Remoulade Sauce is classically paired with crab cakes, but truly is delicious with nearly any seafood and/or Cajun-inspired dish! Here are some of my favorite ways to pair it:
- It goes fantastically with blackened catfish, shrimp, or scallop scampi.
- Serve it with baked green tomatoes, air fryer onion rings, or fried shrimp or oysters.
- Use this as a spread for sandwiches.
- It even makes a great alternative to classic ketchup for dipping French fries!
Storing
Store the sauce in an airtight container with a lid and keep it in the refrigerator for up to 2 weeks.
Frequently Asked Questions
The way I’ve made it, it just has a subtle kick from the mustard, horseradish, and Cajun. But you can always make it spicier by adding in some cayenne pepper or hot sauce.
Yes, but Dijon mustard pairs better with the rest of the flavors. Regular yellow mustard is a lot tangier.
No, remoulade sauce is more complex and spicier because of the variety of ingredients. But I do have a great tartar sauce recipe for you!
More Easy and Delicious Sauce Recipes
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Easy Remoulade Sauce
Video
Ingredients
- 1 ½ cups mayonnaise your favorite brand
- 2 tablespoons sweet pickle juice or 3 tb pickle relish
- 2 tablespoons Dijon mustard
- 1 tablespoon prepared horseradish
- 2 teaspoons low sodium cajun seasoning or Creole seasoning
Instructions
- Set out a medium mixing bowl.
- Measure and add all the ingredients to the bowl.
- Mix well. Cover and chill until ready to use.
This makes a very good basic sauce that went great with the Boudin balls. I’m sure there are probably great recipes with a much more complex list of ingredients but I really like that I already had all the ingredients on hand and it came together easily! I did add some capers since I had them in my cupboard, too!
This remoulade hit the spot with us!
OMG! Thanks for amazing Remoulade Sauce recipe. I am going to make it this weekend! Just loved it… Please keep posting such recipes. Much love!
One of the best sauces to pair with crab cakes!
Yes, its really amazing.