What's the difference between remoulade and tartar sauce?

Remoulade sauce contains mustard, paprika, and often hot sauce, giving it a more complex, spicy flavor profile. Tartar sauce is typically just mayonnaise, pickles, and sometimes capers – much milder and simpler in taste.

Can I make remoulade sauce without capers?

Yes, you can omit capers, but they add an important briny flavor. For a substitute, try finely minced green olives or increase the pickles slightly and add a splash of pickle juice to maintain that tangy bite.

How long does homemade remoulade sauce last?

Properly stored in the refrigerator, homemade remoulade sauce will keep for up to one week. Always use clean utensils when scooping to prevent contamination, and discard if you notice any off odors or separation.

What foods go best with remoulade sauce?

Remoulade sauce is classic with fried seafood like shrimp, catfish, and oysters. It's also excellent on po' boy sandwiches, crab cakes, as a dip for raw vegetables, or as a spread for roast beef and turkey sandwiches.

Can I make remoulade sauce spicier?

Absolutely! Increase the cayenne pepper, add more hot sauce, or include a pinch of white pepper for extra heat. You can also add finely minced jalapeño or a dash of your favorite hot sauce to customize the spice level.

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Generic Remoulade Sauce

Name: Remoulade Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup
Ingredients: 3/4 cup mayonnaise; 2 tablespoons Creole mustard; 2 tablespoons dill pickles; 1 tablespoon capers; 1 tablespoon fresh parsley; 1 teaspoon fresh lemon juice; 1 teaspoon hot sauce; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon cayenne pepper; 1/4 teaspoon salt

This remoulade sauce recipe delivers the perfect balance of creamy mayonnaise, tangy pickles, and zesty herbs that makes this classic condiment so irresistible. Originating from French cuisine but perfected in Louisiana kitchens, remoulade sauce is the secret weapon that transforms simple fried seafood, po' boys, and crab cakes into restaurant-quality dishes. The beauty of this sauce lies in its complexity of flavors – the briny bite of capers, the subtle heat from paprika, and the fresh brightness of parsley all come together in perfect harmony. While you can find bottled versions at the store, making remoulade sauce at home allows you to control the texture and adjust the flavors to your preference. Plus, it takes just minutes to whip up and tastes infinitely better than anything you'll find on a shelf. Whether you're planning a seafood feast or just want to elevate your sandwich game, this homemade remoulade will become your new go-to condiment.

Prep

10 min

Cook

—

Total

10 min

Servings

Yield

about 1 cup

Difficulty

Easy

Equipment: Medium mixing bowl · Whisk · Fine-mesh strainer · Cutting board · Sharp knife

Ingredients

mayonnaise — full-fat for best texture3/4 cup

Creole mustard — or whole grain Dijon2 tablespoons

dill pickles — finely minced2 tablespoons

capers — drained and chopped1 tablespoon

fresh parsley — finely chopped1 tablespoon

fresh lemon juice1 teaspoon

hot sauce — Louisiana-style preferred1 teaspoon

paprika1/2 teaspoon

garlic powder1/2 teaspoon

onion powder1/4 teaspoon

cayenne pepper1/4 teaspoon

salt — or to taste1/4 teaspoon

Instructions

Prepare the base

In a medium mixing bowl, whisk together the mayonnaise and Creole mustard until completely smooth and well combined. The mixture should be creamy with no streaks of mustard visible. This creates the rich, tangy foundation that makes remoulade so distinctive from regular tartar sauce.

Add wet ingredients

Stir in the minced pickles, chopped capers, fresh parsley, lemon juice, and hot sauce. Mix gently but thoroughly to distribute the ingredients evenly throughout the sauce. The pickles and capers should be finely chopped so they don't overpower each bite but still provide textural interest.

Season and balance

Whisk in the paprika, garlic powder, onion powder, cayenne pepper, and salt until the sauce is uniform in color with a pale orange-pink hue. Taste and adjust seasonings – you want a balance of tangy, creamy, and slightly spicy flavors. The sauce should have a pleasant kick without being overwhelming.

Rest and serve

Cover and refrigerate for at least 30 minutes to allow the flavors to meld and develop. This resting time is crucial as it allows the pickle juice and caper brine to marry with the mayonnaise, creating a more cohesive flavor profile. The sauce will thicken slightly as it chills.

Pro tips for authenticity

▸For the most authentic flavor, use Creole mustard if you can find it – the coarse texture and unique spice blend make a noticeable difference compared to regular Dijon.

▸Can't find Creole mustard? Substitute with whole grain Dijon mustard mixed with a pinch of celery seed and white pepper for a similar effect.

▸This sauce actually improves with time – make it up to 3 days ahead for the best flavor development and to save time when entertaining.

▸Don't over-chop the pickles and capers – you want small pieces that add texture, not a completely smooth puree that loses the sauce's character.

▸Serve with fried catfish, shrimp po' boys, crab cakes, or use as a sandwich spread on roast beef or turkey for an instant flavor upgrade.

▸For a lighter version, substitute half the mayonnaise with Greek yogurt, but add it gradually to prevent the sauce from becoming too thin.

Refrigerator

Store covered for up to 1 week in the refrigerator

Freezer

Does not freeze well due to mayonnaise base

Reheat

Stir well before serving if separated, no reheating needed

Nutrition per serving

Calories

Protein

Carbs

10g

Fat

Fiber

245mg

Sodium

How does it compare to the real thing?

This homemade remoulade sauce captures the essential creamy-tangy-spicy balance that makes the restaurant version so addictive. The texture is spot-on – thick enough to cling to fried foods but not so heavy that it overwhelms delicate seafood. The flavor profile matches what you'd expect from a quality restaurant, with the right amount of pickle brine and mustard bite. The main difference you might notice is that homemade versions can be customized to your heat preference and will taste fresher than bottled sauces that often contain preservatives. Some restaurants use a touch of anchovy paste for extra umami, but this version focuses on the classic flavor profile that most people expect and love.

Frequently asked questions

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