Creamy, Crunchy Remoulade

published Oct 6, 2021
Remoulade Recipe

Creamy, tart, and a tad bit spicy, remoulade is tartar’s amped-up sister sauce.

Serves10 to 12

Makes1 1/3 cups

Prep5 minutes

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Rémoulade (a European cold sauce based on mayonnaise. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items) in a glass jar
Credit: Laura Rege

Creamy, tart, and a tad bit spicy, remoulade is tartar’s amped-up sister sauce. In our version, the mayonnaise-based recipe with French roots takes a New Orleans detour with the addition of Creole seasoning, Creole mustard (although grainy mustard works fine here, too), and Louisiana-style hot sauce

With crunchy bits of celery, tangy pops of relish, and herbal notes from green onion and parsley, this isn’t a one-note creamy condiment. Remoulade generally makes any seafood taste better — fried fish in particular. Pair it with po’ boys, crab cakes, salmon (or any fish fillet), or fried shrimp; drizzle it over steaks or fried green tomatoes; or dip french fries into it. The sauce is too good to be limited to a single category of food.

What Is Remoulade Sauce Made of?

Remoulade varies greatly depending on who is preparing it, but you can definitely expect mayonnaise, chopped pickled items (like relish), and something that turns it pink (like paprika or ketchup).

Credit: Laura Rege

Remoulade Versus Tartar Sauce

Remoulade and tartar sauce are very similar in origin and flavor profile, but, for me, remoulade is a more amped-up version of tartar with more spices and ingredients that take the mayo-based sauce to the next level. 

Remoulade Recipe

Creamy, tart, and a tad bit spicy, remoulade is tartar’s amped-up sister sauce.

Prep time 5 minutes

Makes 1 1/3 cups

Serves 10 to 12

Nutritional Info


  • 2 to 3

    medium scallions

  • 3 large sprigs

    fresh parsley

  • 1 small stalk


  • 1 small clove


  • 1 cup


  • 1 tablespoon

    Creole or whole-grain mustard

  • 1 tablespoon

    horseradish sauce

  • 1 tablespoon

    freshly squeezed lemon juice

  • 1 tablespoon

    sweet relish

  • 1 1/4 teaspoons

    Creole seasoning

  • 1 teaspoon

    sweet paprika

  • 1/2 teaspoon

    hot sauce, preferably Louisiana-style such as Crystal hot sauce

  • Pinch

    cayenne pepper

  • Kosher salt (optional)

  • Freshly ground black pepper (optional)


  1. Prepare the following, adding each to a medium bowl as you complete it: Trim and finely chop 2 to 3 medium scallions until you have about 1/4 cup. Remove the leaves from 3 large sprigs fresh parsley and finely chop unti you have 1 tablespoon. Finely chop 1 stalk celery until you have 2 tablespoons. Grate 1 small clove garlic on a Microplane or mince.

  2. Add 1 cup mayonnaise, 1 tablespoon Creole or whole-grain mustard, 1 tablespoon horseradish sauce, 1 tablespoon lemon juice, 1 tablespoon sweet relish, 1 1/4 teaspoons Creole seasoning, 1 teaspoon sweet paprika, 1/2 teaspoon hot sauce, and a pinch of cayenne pepper. Stir until combined. Taste and season with kosher salt and black pepper as needed.

Recipe Notes

Storage: Remoulade can be refrigerated in a jar or airtight container for up to 5 days.