This easy Homemade Remoulade Sauce recipe takes just a few minutes to mix together and is a delicious dipping sauce for crispy crab cakes, fried shrimp, po’ boys, hush puppies, or fried green tomatoes. Starting with a base of mayonnaise and dijon mustard, this flavorful sauce is just like what you find in your favorite restaurant!

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I love a good crab cake, and like all of my favorite crab shacks, when I make homemade crab cakes I serve them up with lemon wedges, hush puppies, and the perfect dipping sauce: remoulade sauce!

Having that creamy remoulade sauce with my crab cakes is about as essential as using the best kind of crab meat and using very little filler! Remoulade is hands down the best sauce for not only delicious crab cakes, but a ton of other tasty Southern recipes.

You also might like our copycat Big Mac sauce, copycat Zax sauce, or sweet potato fries dip sauce.

What is remoulade sauce?

Remoulade sauce is a classic French sauce that is often used as a topping or dipping sauce for seafood dishes such as fried shrimp, crab cakes, or oysters.

This Louisiana remoulade sauce is a mayonnaise-based sauce, along with mustard, pickle juice, garlic, hot sauce, and spices which are blended to create a creamy and tangy sauce.

While it hails from Louisiana via the French, this is a popular Southern dipping sauce served with seafood and fried foods all across the South.

Ingredients

mayonnaise
dijon mustard
garlic
horseradish
hot sauce
creole seasoning
paprika
juice from dill pickles

Step by step

My favorite thing about making homemade remoulade is how easy it is, just mix all the ingredients in a small bowl and chill in the refrigerator until you are ready to use the tasty dipping sauce!

Variations

The great thing about homemade sauces is how easy they are to customize to your own taste.

For a more spicy sauce, increase the creole seasoning and/or hot sauce. You could also add in a little bit of cayenne pepper or red pepper flakes.
Substitute Old Bay seasoning for the cajun seasoning.
To reduce the calories or fat you can use a reduced-fat mayonnaise or even substitute out some of the mayo with unflavored Greek yogurt or sour cream.
Experiment with adding fresh dill or other fresh herbs to the sauce.

Serving suggestions

This is a classic crab cake sauce recipe but as I mentioned, this is a great sauce for almost any seafood dish or fried food. I serve this creamy sauce with crispy finger foods like crab cakes, fried shrimp, hush puppies, fried green tomatoes, baked onion rings, french fries, smashed potatoes, you name it, I’ll dip it!

Storage

Keep the sauce in an airtight container up to one week. I do not recommend freezing this recipe.

Because remoulade has a mayonnaise base, I do not recommend keeping it at room temperature for more than two hours.

If you try this recipe please comment and rate it below, I love hearing from you!