Quick Take: Creamy, tangy, a little spicy, and ready in minutes with zero cooking involved. Letting it chill for at least 30 minutes (even better overnight), is what lets the garlic, mustard, and Cajun seasoning soften into the mayonnaise instead of tasting sharp and separate.
This is the sauce you'll want in the fridge anytime fried seafood is on the menu. It's especially good with my Fried Catfish Po' Boy, where the cool, creamy sauce is the perfect contrast to the crispy fried fish.
Made with mayonnaise, mustard, Louisiana hot sauce, Cajun seasoning, fresh garlic, Worcestershire sauce, sweet relish, and lemon juice, it comes together with a whisk and a mixing bowl. Use it as a dipping sauce, spread it onto a po' boy, or serve it alongside everything from fried shrimp and crab cakes to hush puppies and fries.
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Ingredients
For the Cajun Remoulade Sauce
- Mayonnaise – Creates the rich, creamy base of the remoulade.
- Dijon or Creole Mustard – Adds tang and a little sharpness. Creole mustard will give the sauce an even more Louisiana-inspired flavor, but Dijon works perfectly well.
- Louisiana Hot Sauce – Provides acidity, pepper flavor, and a little heat without overpowering the sauce.
- Sweet Relish – Adds small bites of pickle along with just enough sweetness to balance the tangy ingredients.
- Fresh Minced Garlic – One tablespoon gives this sauce a noticeable garlic flavor that stands up to fried seafood and other bold dishes.
- Cajun Seasoning – Brings together the herbs, spices, and peppery flavors that give the sauce its Cajun character.
- Worcestershire Sauce – Adds savory depth and umami to the creamy base.
- Fresh Lemon Juice – Brightens the entire sauce and balances the richness of the mayonnaise.
See the recipe card below for exact measurements.
How to Make Cajun Remoulade Sauce
Step 1: Combine the Ingredients
Add the mayonnaise, mustard, Louisiana hot sauce, sweet relish, minced garlic, Cajun seasoning, Worcestershire sauce, and freshly squeezed lemon juice to a mixing bowl.
Step 2: Mix
Whisk everything together until completely combined and the sauce is smooth and evenly seasoned.
Cover and refrigerate the remoulade before serving. You can use it immediately, but giving it some time to chill allows the garlic, Cajun seasoning, mustard, and other flavors to blend into the mayonnaise.
Expert Tips
- Make it ahead. Remoulade gets even better after the flavors have had time to mingle in the refrigerator.
- Use fresh lemon juice. With so few ingredients, the fresh citrus flavor makes a noticeable difference.
- Adjust the heat. Add a little more Louisiana hot sauce if you want a spicier remoulade.
- Taste before adding salt. Cajun seasoning, Worcestershire, mustard, and hot sauce already contain salt, so you may not need any additional seasoning.
- Try Creole mustard. Dijon works well, but Creole mustard adds another layer of Louisiana flavor if you have it available.
What to Serve with Cajun Remoulade Sauce
Cajun Remoulade Sauce is especially good with crispy fried seafood and Louisiana-style sandwiches. Spread it generously onto my Fried Catfish Po' Boy, use it as a dipping sauce for Southern Hush Puppies and Copycat Long John Silver's Fish or serve it alongside fried shrimp, crab cakes, fried oysters, or Copycat Popeyes Cajun fries. It's also an easy way to add creamy Cajun flavor to burgers and other sandwiches.
Recipe FAQs
Remoulade is a mayonnaise-based condiment that originated in France and developed into several regional variations. Louisiana-style remoulade typically incorporates bolder ingredients such as mustard, hot sauce, garlic, Cajun or Creole seasonings, and other savory flavors.
It can be, but this version has more flavor than outright heat. Louisiana hot sauce and Cajun seasoning provide a mild kick that you can easily increase to taste.
Both are creamy mayonnaise-based sauces commonly served with seafood, but remoulade typically has a bolder, more complex flavor from ingredients such as mustard, hot sauce, garlic, Worcestershire sauce, and Cajun or Creole seasonings.
Yes. This is actually a great sauce to make ahead because chilling gives the flavors time to blend.
Store it covered in an airtight container in the refrigerator. For best quality, I'd use homemade remoulade within several days.
Yes. The flavor profile will change somewhat depending on the seasoning blend, but Creole seasoning works well in homemade remoulade.
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📖 Recipe
Cajun Remoulade Sauce
Equipment
- 1 Whisk
Ingredients
- ½ Cup Mayonnaise
- 1 teaspoon Creole or Dijon Mustard
- 1 teaspoon Louisiana Hot Sauce
- 1 teaspoon Sweet Relish
- 1 tablespoon Fresh Minced Garlic
- 1 teaspoon Cajun Seasoning
- 1 teaspoon Worcestershire Sauce
- Juice of 1 Lemon
Instructions
- Add the mayonnaise, mustard, Louisiana hot sauce, sweet relish, minced garlic, Cajun seasoning, Worcestershire sauce, and freshly squeezed lemon juice to a mixing bowl.
- Whisk everything together until completely combined and the sauce is smooth and evenly seasoned.
- Cover and refrigerate the remoulade before serving.
- Give the sauce another quick stir before serving
Video
Notes
- Make it ahead. Remoulade gets even better after the flavors have had time to mingle in the refrigerator.
- Use fresh lemon juice. With so few ingredients, the fresh citrus flavor makes a noticeable difference.
- Adjust the heat. Add a little more Louisiana hot sauce if you want a spicier remoulade.
- Taste before adding salt. Cajun seasoning, Worcestershire, mustard, and hot sauce already contain salt, so you may not need any additional seasoning.
- Try Creole mustard. Dijon works well, but Creole mustard adds another layer of Louisiana flavor if you have it available.
