They say you either live in an ingredients house or a condiments house, but I think I’m firmly planted in the middle. I LOVE condiments and think they generally steal the show, but here’s the catch: that only holds true when they’re homemade! And this easy, spicy, and tangy Remoulade Sauce is exactly the kind of thing I’m talking about. Not to mention, making your own sauce from scratch means that you can customize it to your liking. Pick out your favorite seafood from the freezer, and let’s whip up some remoulade!
I originally made this sauce for my shrimp Po’ Boy recipe, and everyone who tried it LOVED it. One reader even said it was the tastiest remoulade they’ve ever tried, which is exactly the kind of feedback that makes me immediately open my recipe notes and say, “Yep, this needs its own post.”
Remoulade is French in origin, but it’s become a seafood staple, especially in Southern cooking. It’s similar to tartar sauce, but with more kick. My version here is a Louisiana-style remoulade sauce. It’s creamy and tangy with grainy mustard and pickle relish, gets a sharp little bite from horseradish and garlic, and finishes with smoky heat from paprika and cayenne. It’s honestly so, so good. I make a batch, keep it in my fridge, and dip pretty much everything in it!
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Gather all of your ingredients.
Make the sauce: Add 1½ cups mayonnaise, ½ tsp hot sauce, 2 Tbsp grainy mustard, 2 minced garlic cloves, 3 Tbsp dill pickle relish, 1 Tbsp prepared horseradish, 1 tsp Worcestershire sauce, ½ tsp smoked paprika, ⅛ tsp cayenne pepper, and 1 Tbsp fresh minced parsley to a mixing bowl. Stir to combine, and enjoy!
This remoulade is a must on a po’ boy, of course. Slather it on the bread, pile on the fillings, and don’t be shy with the sauce. You can also turn it into a super-easy deconstructed po’ boy-style bowl with crispy air fryer fried shrimp, a simple salad, and a generous drizzle of sauce over the top. It’s also amazing with just about any seafood (especially crab cakes), and I personally can’t resist it with fried green tomatoes or a plate of air-fried zucchini spears for dipping.
Store leftover remoulade in an airtight container in the refrigerator for up to around 5-7 days. Give it a quick stir before serving. I don’t recommend freezing this one, as mayo-based sauces can separate and become watery once thawed.
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