Buy Now → Easy Homemade Cajun Remoulade Sauce Recipe
This creamy Cajun Remoulade Sauce is bold, tangy, and packed with Louisiana-inspired flavor. Made with mayonnaise, Dijon and Creole-style mustard, horseradish, fresh herbs, capers, and Cajun seasoning, it comes together in minutes and tastes even better after chilling. Serve it as a dipping sauce for fried shrimp, crab cakes, and French fries, or spread it on po' boys, burgers, fish sandwiches, and wraps for an easy way to add a zesty kick to any meal.
- Prep Time: 10 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 1 1/4 cup (10 servings) 1x
- Category: Side Dish
- Cuisine: Cajun / Creole, French
Ingredients
Scale
3/4 cup mayonnaise
1 clove garlic, minced
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard or Creole mustard
2 teaspoons fresh lemon juice
2 teaspoons Tabasco hot sauce
2 tablespoons prepared horseradish
1 teaspoon caper brine
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon Slap Ya Mama Cajun Seasoning, plus more if needed
1/2 teaspoon granulated sugar
Mix-Ins
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh chives
1 tablespoon coarsely chopped capers
Instructions
Prep
Assemble
- Place the mayonnaise, garlic, ketchup, Dijon mustard, whole grain or Creole mustard, lemon juice, Tabasco, Old Bay seasoning, horseradish, caper brine, Worcestershire sauce, Cajun seasoning, and sugar in a blender or food processor.
- Process until the mixture is completely smooth and evenly blended.
- Transfer the sauce to a bowl.
- Stir in the parsley, chives, and chopped capers until evenly distributed.
- Taste and adjust with additional Cajun seasoning, hot sauce, or lemon juice if desired.
Chill
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to blend.
••Stir well before serving.
Notes
Substitutions
- Creole mustard can be used in place of whole grain mustard for a bolder flavor.
- Prepared white horseradish works best, but creamy prepared horseradish may also be used.
- If fresh chives or parsley are unavailable, dried herbs may be substituted in smaller amounts, though the flavor will be less vibrant.
Serving Suggestions
- Serve with fried shrimp, crab cakes, oysters, po' boys, fish sandwiches, or fried green tomatoes.
- Use as a spread for burgers and sandwiches or as a dipping sauce for fries and roasted vegetables.
Storage
- Store in an airtight container in the refrigerator for up to 5 days. Stir before serving if any separation occurs.
Freezing
- Freezing is not recommended. The mayonnaise base can separate and become grainy after thawing, affecting the texture.