Zesty, bold, and unapologetically Southern, this Louisiana Remoulade Sauce packs a punch worthy of its French-Creole roots. I first fell for it in a New Orleans po’ boy shop where the sauce was slathered on with the kind of love only a local could give.
Blending French technique with Deep South spice, this creamy condiment gets its fire from Creole mustard and a whisper of paprika. It’s the kind of sauce that dances between rich and refreshing—especially spooned over Cilantro Lime Shrimp Wraps or drizzled on Grilled Cabbage Steaks.
From smoky backyard grills to weeknight meal preps, it adapts effortlessly, adding international flair with minimal effort. Think of it as the culinary equivalent of jazz—layered, surprising, and always better homemade.
What’s So Great About This Dish?
I first whipped this up to recreate a remoulade I tasted in Baton Rouge—it was the missing piece to my grilled veggie nights. You’ll find it’s great for jazzing up even the most basic roasted veg.
Louisiana Remoulade Sauce Recipe
Equipment
- Medium mixing bowl
- Measuring spoons
- Measuring cups
- Whisk or spoon
- Garlic Press
- Plastic wrap or airtight container
Ingredients Â
- 2 tbsp Creole mustard
- ½ tsp ground black pepper
- 1 cup mayonnaise
- ½ tsp chili powder
- 1 tsp capers, chopped
- 1 tsp salt, or to taste
- 1 clove garlic, minced
- 4 medium scallions, chopped
- 2 tbsp fresh lemon juice
- ¼ cup chili sauce
- 1 tbsp Louisiana-style hot sauce
- 2 tbsp chopped fresh parsley
- 2 tbsp minced celery
- 1 tsp Worcestershire sauce
- 2 tbsp extra-virgin olive oil
- 2 tbsp chopped green olives
InstructionsÂ
- In a medium mixing bowl, combine mayonnaise, chili sauce, mustard, olive oil, lemon juice, hot sauce, and Worcestershire sauce.
- Whisk until smooth and well incorporated.
- Add scallions, parsley, olives, celery, capers, and garlic, stirring thoroughly to blend all the flavors.
- Season with salt, chili powder, and black pepper to taste.
- Cover the bowl or transfer the sauce to an airtight container and refrigerate until chilled before serving.
Notes
- Finely chop all ingredients like olives and celery for a smoother texture and better flavor distribution.
- Use fresh lemon juice for a brighter, fresher tang than bottled varieties.
| Nutrition | Value |
| Calories | 359kcal |
| Carbohydrates | 7g |
| Fibre | 1g |
| Fat | 37g |
| Protein | 1g |
| Cholesterol | 14g |
