Remoulade Sauce

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

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.

Mayonnaise, mustard, hot sauce, paprika, onion powder, cayenne, and chopped scallion in small glass bowl

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.

Hand using spatula to stir mayo, mustard, hot sauce, scallions, and spices together

Just add all the ingredients to a bowl…

Hand using spatula to stir remoulade sauce

…and stir to combine! Before serving, season to taste. That’s it!

Bowl of homemade remoulade sauce next to platter of fried dill pickles

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:

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!

Remoulade sauce recipe

More Favorite Sauces and Dips

If you love this easy remoulade sauce, try one of these tasty sauces next:

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Remoulade Sauce

rate this recipe:
4.75 from 8 votes
Prep Time: 10 minutes
Total Time: 10 minutes
Serves 4 to 6
This homemade remoulade sauce recipe is SO easy to make! Creamy and tangy, it's a perfect quick dipping sauce for French fries, crispy cauliflower, and more. Find additional serving suggestions in the post above.



  • 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


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Rate this recipe (after making it)

  1. Angela Gyetvan

    5 stars
    Very simple & crazy good. Perfect for my light supper of mini crabcakes & a glass of Sauvignon Blanc.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Angela, so glad you loved it! Sounds like a delicious meal 🙂

  2. D

    3 stars
    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.

    • Phoebe Moore (L&L Recipe Developer)

      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.

  3. Linda G.

    5 stars
    I would like to make in larger batches. How long will it keep in refrigeration?

  4. Sabrina from

    great sauce, love making sauces like this from scratch, and as you write, great with crispy cauliflower, thank you

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We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.