New Orleans Remoulade Sauce Recipe (2024)

Mayonnaise is the base for this centuries-old sauce with a well-stamped passport.

Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.

Learn about Serious Eats'Editorial Process

and

Lindsay Anderson

Why It Works

This combination of savory, spicy, fresh, rich, tart, and briny ingredients combine for a flavorful and exciting sauce that is perfect with seafood and fried foods.

As with many delicious things, remoulade was introduced to the world by the French. According to the Oxford Companion to Food, the sauce’s first rendition was likely in the 1600s as a “broth flavoured with chopped anchovies, capers, parsley, spring onions, garlic, and a little oil.” A century or two later, the sauce traveled to New Orleans with French settlers, where it joined the other European, African, Indigenous, and Caribbean influences being stirred into the melting pot of Creole cuisine. Over time, remoulades came to fall under two basic categories in Louisiana: those made with oil, and those made with mayonnaise (though both would be characterized as ‘piquant’ in flavor).

Some early Creole recipes for remoulade, such as ‘Sauce Remoulade (Cold)’ from 1901’s The Picayune's Creole Cook Book, called for oil to be stirred into finely-mashed hard-boiled egg yolks then flavored with tarragon vinegar, garlic, mustard, and lemon juice. Other versions from this time period include the ‘shrimp remoulade’ dishes at Galatoire’s and Arnaud’s, two historic New Orleans restaurants—each founded over a century ago—that remain in business today. Both still make their remoulades from a base of oil and Creole mustard (a punchy mix of brown mustard seeds, horseradish, and white vinegar) and season them with (more) horseradish, vinegar, ketchup, parsley, celery, and spices.

Over the decades it’s become the pink-hued, mayonnaise-based version that’s often recognized as the quintessential New Orleans remoulade. In his 1984 cookbook, Chef Paul Prudhomme’s Louisiana Kitchen, the legendary Creole chef offered a blueprint for the creamy versions of remoulade we see today, with oil that’s emulsified into egg yolks before a long list of other ingredients are added. These include: horseradish, Worcestershire sauce, white wine vinegar, Tabasco, and garlic, with ketchup and sweet paprika giving the sauce its signature salmon-pink color. Because of the creamy texture and swath of acidic ingredients, it’s easier to compare this version to the tartar sauce-like remoulade within classical French cuisine.

While New Orleans remoulade may have a complicated-sounding history, there are three principles we can stand upon with certainty: If it ain’t zingy, it ain’t remoulade; variations are welcome; and any self-respecting remoulade made in New Orleans must include horseradish and Creole mustard. Don’t have access to the latter? That’s fine—a mix of Dijon and whole grain mustard are a fine substitute.

This recipe is wonderful as a condiment or dressing for poached shrimp, crab cakes, fried fish, and/or anything with a crunchy, deep-fried coating—fried dill pickles, perhaps? However you choose to eat it, this remoulade is a satisfying way to get a taste of The Big Easy.

0:52

How to Make New Orleans Remoulade Sauce

June 2011

This recipe was developed by Joshua Bousel, while this recipe's headnote was written by Lindsay Anderson.

New Orleans Remoulade Sauce

Prep5 mins

Active15 mins

Resting Time60 mins

Total65 mins

Serves12 servings

Makes1 1/2 cups

Ingredients

1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon Louisiana-style hot sauce
2 teaspoons whole-grain mustard
2 cloves garlic, minced
2 teaspoons capers, roughly chopped
1 teaspoon Worcestershire sauce
1 teaspoon mild paprika
1 scallion, finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper

Directions

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

Nutrition Facts (per serving)
130	Calories
14g	Fat
1g	Carbs
0g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 12
Amount per serving
Calories	130
% Daily Value*
Total Fat 14g	18%
Saturated Fat 2g	11%
Cholesterol 8mg	3%
Sodium 250mg	11%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 0g
Vitamin C 1mg	7%
Calcium 7mg	1%
Iron 0mg	1%
Potassium 33mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

New Orleans Remoulade Sauce Recipe (2024)

FAQs

What is remoulade sauce made of? ›

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

Who invented remoulade? ›

The French invented remoulade, but it goes well with an host of American fried-food classics.

Learn More ›

What's the difference between aioli and remoulade? ›

The major difference between traditional remoulade and aioli has to be the ingredients. Both sauces include simple ingredients that you already have in your pantry. However, the base of the remoulade is mayonnaise, while aioli is an oil emulsion.