You only need 10 ingredients to make this easy remoulade recipe! Creamy and tangy, with a spicy kick, it's a delicious dipping sauce or condiment.
Creamy and tangy, with a delicious spicy kick, this remoulade is my favorite sauce of the moment. I’ve been slathering it on veggie burgers, serving it with French fries, and setting it out with these addictive air fryer fried pickles. We even loved it on the grilled sweet potatoes we made last week! All that’s to say, if you’re looking for an easy sauce to punch up a meal, this remoulade might be just the thing.
Classic French remoulade resembles tartar sauce. It has a mayonnaise base, and capers or gherkins and fresh herbs are often mixed in. This recipe is more akin to a Creole, or Louisiana-style, remoulade. I stir in paprika for color and complexity, and hot sauce and cayenne add heat. While this style of sauce would traditionally be served on po’ boys, crab cakes, or with fried fish, I can attest that it’s just as good on anything veggie. Make a batch, and you won’t have any trouble finding different ways to use it!
Remoulade Recipe Ingredients
Here’s what you’ll need to make this easy remoulade recipe:
- Mayonnaise – It creates the sauce’s creamy base. Better mayo will make a better remoulade, so I recommend using a really good one, like Sir Kensington’s. Vegan mayo will work here too.
- Mustard – It gives the sauce sharp, tangy flavor. Dijon mustard, Creole mustard, and yellow mustard are all fair game!
- Hot sauce and cayenne – For heat.
- Paprika – For bold color and peppery flavor.
- Garlic, scallion, and onion powder – They add savory, oniony flavor.
- And fresh lemon juice – For brightness.
Find the complete recipe with measurements below.
Something I really love about this recipe is that, unlike many of my other favorite sauces, you don’t need a food processor or blender in order to make it.
Just add all the ingredients to a bowl…
…and stir to combine! Before serving, season to taste. That’s it!
What to Serve with Remoulade Sauce
My favorite way to serve this remoulade is as a dipping sauce. It’s fantastic with anything crispy or crunchy. Try pairing it with one of these recipes:
- Air Fryer Cauliflower
- Zucchini Fritters
- Air Fryer Dill Pickles
- Baked Sweet Potato Fries
- Air Fryer French Fries
I also love this homemade remoulade sauce on sandwiches. Try it in these cauliflower po’ boy sandwiches, or use it to dress up your next veggie burger or black bean burger. It would also be great on a vegan hot dog with a scoop of pickle relish!
More Favorite Sauces and Dips
If you love this easy remoulade sauce, try one of these tasty sauces next:
- Creamy Chipotle Sauce
- Chipotle Ranch Dressing
- Vegan Ranch Dressing
- Creamy Dill Sauce
- Tzatziki Sauce
- Homemade Caesar Dressing
- Romesco Sauce
Remoulade Sauce
Ingredients
- ½ cup mayonnaise, or vegan mayo
- 1 tablespoon mustard
- 1 teaspoon hot sauce
- ½ teaspoon paprika
- 2 garlic cloves, grated
- 1 scallion, finely chopped
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon onion powder
- Pinch of cayenne
- Chives for sprinkling, optional
Instructions
- In a small bowl, stir together the mayonnaise, mustard, hot sauce, paprika, garlic, scallion, lemon juice, onion powder, and cayenne.
- See the blog post above for remoulade serving suggestions.
Sources: The Washington Post
Made this for some air fryer shrimp po boy sandwiches tonight, and it was great. I didn’t have scallions so chopped up a bit of pickled jalapeno peppers and that worked perfectly. Will def make again.
I just made this recipe. It is absolutely delicious. It’ll probably be more delicious in 2 hours. I didn’t have the scallions but I did have the chives so I added more. Great recipe!!
So glad you loved it, Howard!
Delicious. I made this to recreate a hot dog that I had in Iceland. It tasted just like it. Thanks
Hi Ann, I’m so glad you loved the sauce!
We did not have scallions, so I chopped up a half of shallot. Other than that, I followed the recipe. I used Tabasco sauce. This was perfect with our crab cakes!
We liked the grated garlic. Thanks!
So glad you enjoyed it, Ruth!
Perfect with Christmas Eve crab cakes! Didn’t have scallion and used just one large garlic clove finely minced not grated but it turned out just right!
I’m so glad you enjoyed it!
I didn’t have any plain mayo on hand but I did have chipotle mayo, so I used that instead and omitted the cayenne and it was so good with my boudin balls 10/10
Great recipe! Super easy to make. I followed the recipe, except I cut the hot sauce in half since I was using Texas Pete’s Hotter Than Hot hot sauce. I served hot jalapeno boudain over white rice, cream cheese stuffed roasted
Hatch chilies, and jalapeno cheese sausage. The sauce went well with everything. Thanks!
This is so helpful for those of us avoiding sugar! Remoulade needs really assertive flavors, so I increased hot sauce, maybe a bit more onion, and added black pepper and chopped celery, since both are essential remoulade flavors, and even some of a chopped up fresh tomato, which can’t replace ketchup, but does bring its own acidity and sweetness.
Sounds like a great variation, Bob! So glad you enjoyed the sauce.
Made this as the recipe is written and it is absolutely delicious!!
What kind of hot sauce do you suggest for this?
Hi Stephanie, any kind of red hot sauce you like – Franks, Tabasco, Cholula, Red Clay would all work great.
Thanks! I made this before the reply and used sriracha, it tasted great. I am going to try it with Franks next time.
Crystal!
Very simple & crazy good. Perfect for my light supper of mini crabcakes & a glass of Sauvignon Blanc.
Hi Angela, so glad you loved it! Sounds like a delicious meal 🙂
I don’t do mayo so I substituted with plain greek yogurt and sour cream. The one thing this recipe needed was salt. After adding a good pinch of salt it was much better.
Hi, glad you enjoyed the sauce! We don’t list salt in this recipe because mayo is generally salty, so it makes sense that you needed to add some with the substitutions.
I would like to make in larger batches. How long will it keep in refrigeration?
great sauce, love making sauces like this from scratch, and as you write, great with crispy cauliflower, thank you