Authentic Creole Remoulade Sauce Recipe for Seafood & Dips

Creole remoulade combines creamy mayonnaise and Creole mustard with dill pickles and horseradish for a tangy, slightly spicy sauce that brightens many seafood dishes. It’s quick to make and full of flavor.

This easy remoulade has a Creole mustard base and a gentle horseradish heat that wakes up the palate. If you prefer, swap Creole mustard for whole-grain or coarse Dijon and add a pinch of Cajun seasoning for extra warmth. Finely diced dill pickles give the sauce a pleasant texture and a touch of crunch.

🥘 Ingredients Needed

• Mayonnaise – use your favorite mayonnaise; avoid Miracle Whip.
• Creole mustard – or substitute whole-grain or coarse Dijon mustard.
• Paprika – regular paprika (not smoked).
• Cajun or Creole seasoning – for seasoning depth.
• Dill pickles – finely diced (dill relish works if chopped finer).
• Prepared jarred horseradish – drain excess liquid before measuring.
• Pickle juice or lemon juice – pickle juice adds extra tang; lemon or white vinegar also works.
• Hot sauce – Tabasco or Crystal preferred.
• Fresh garlic – minced and mashed into a paste for smooth distribution.

🥣 How to Make It

Start by draining the jarred horseradish well in a fine mesh strainer or small sieve; press out as much liquid as possible so you end up with about two teaspoons of relatively dry horseradish.

While the horseradish drains, finely dice the dill pickles and prepare the garlic. Mince the garlic, then press and drag the side of your knife to mash it against the cutting board into a paste — this prevents biting into raw garlic pieces and distributes the flavor evenly.

In a medium bowl, combine mayonnaise, Creole mustard, paprika, Cajun or Creole seasoning, diced pickles, drained horseradish, pickle juice (or lemon), hot sauce, and the garlic paste. Stir until smooth and homogeneous. Transfer to a covered container and chill for at least two hours to let the flavors meld.

Bring the sauce out of the refrigerator a few minutes before serving and give it a final stir. If you like, finish with a light sprinkle of Creole seasoning on top.

🍱 Recipe Yield

This recipe yields about 1 1/2 cups, roughly twelve 2-tablespoon servings.

🙋‍♀️ Frequently Asked Questions

How to Store It

Store leftover remoulade in an airtight container in the refrigerator. It keeps well for 7–10 days.

✏️ Helpful Tips

• Make a garlic paste so the raw garlic blends smoothly and won’t appear as chunks in the sauce.
• Try a spoonful of remoulade in egg salad or potato salad for extra tang and heat — it adds great depth to simple dishes.

What to Serve with Louisiana Remoulade

Remoulade is classic with fried seafood — fried catfish, fried shrimp, fish sticks, or crab cakes. It also works as a zesty spread on a fried shrimp po’boy, pairs well with fried green tomatoes or artichokes, and can even complement roasted beef cuts like prime rib for a spicy, tangy contrast.

• Fried Catfish, Fried Shrimp, or Fish Sticks
• Fried Shrimp Po’Boy sandwiches – spread a little remoulade on the roll for extra kick
• Prime Rib
• Fried Green Tomatoes or Artichokes
• Crab Cakes