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This image shows Louisiana remoulade sauce with a creamy light orange hue served in a small round white ceramic bowl, ready for dipping or spreading.

Louisiana Remoulade Sauce Recipe

This zesty Louisiana remoulade sauce is a creamy, tangy blend of bold Southern flavors—perfect for seafood, po'boys, or fried veggies. Packed with herbs, pickled elements, and spice, it delivers a punch of richness and complexity in every chilled, spoon-licking bite.
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Prep Time 20 minutes
Total Time 20 minutes
Course condiment
Cuisine American
Servings 6 people
Calories 359 kcal

Equipment

  • Medium mixing bowl
  • Measuring spoons
  • Measuring cups
  • Whisk or spoon
  • Garlic Press
  • Plastic wrap or airtight container

Ingredients
  

  • 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

Instructions
 

  • In a medium mixing bowl, combine mayonnaise, chili sauce, mustard, olive oil, lemon juice, hot sauce, and Worcestershire sauce.
    This image shows a smooth and creamy remoulade base being whisked in a bowl, creating a unified texture for the sauce.
  • Whisk until smooth and well incorporated.
    This image shows chopped herbs and finely diced vegetables being added to the remoulade base, bringing freshness and color to the sauce.
  • Add scallions, parsley, olives, celery, capers, and garlic, stirring thoroughly to blend all the flavors.
    This image shows a vibrant mix of spices being sprinkled over the remoulade sauce, enhancing its flavor with a signature Southern kick.
  • 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.
    This image shows a bowl of remoulade sauce covered and set in the refrigerator to chill, allowing the flavors to meld 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.