Classic Remoulade Sauce Recipe: The Best Dipping Sauce for Seafood

Name: Classic Remoulade Sauce
Prep time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tbsp Dijon mustard; 1 tbsp yellow mustard; 1 tbsp ketchup; 2 tbsp prepared horseradish; 1 tbsp lemon juice; 1 tbsp white wine vinegar; 1 tbsp capers, chopped; 1 tbsp fresh parsley, chopped; 1 tsp garlic, minced; 1 tsp paprika

By Jason Griffith

Some sauces are just meant to be a supporting player, but this Classic Remoulade Sauce is a star in its own right. It’s a zesty, creamy, and slightly spicy dip that can transform a simple meal into something truly special. Forget the jarred stuff—making your own remoulade from scratch is incredibly easy and the flavor is miles ahead. It’s the perfect companion for everything from crispy fried seafood to a juicy roast beef sandwich, and it’s about to become your new favorite secret weapon in the kitchen.

The beauty of this remoulade is in its complex layers of flavor. It starts with a base of creamy mayonnaise and a dual punch of Dijon and yellow mustard for a tangy kick. But what really sets it apart is the balance of flavors that follow: the heat from horseradish, the brightness of lemon juice and white wine vinegar, and the briny, savory notes from chopped capers. A hint of paprika and cayenne pepper adds a smoky warmth, and fresh parsley brings a pop of freshness.

This isn’t a sauce that requires a lot of fuss. All you need to do is mix a few simple ingredients together, and you have a gourmet-level condiment that is ready to elevate any meal. It’s the kind of recipe that makes you feel like a professional chef with very little effort.

Why I Love This Recipe

This remoulade sauce has been a staple in my kitchen for years because it’s so versatile and so, so delicious. I’m a huge fan of creamy sauces, and this one hits all the right notes: it’s tangy, a little spicy, and wonderfully savory. I love how it instantly adds a touch of elegance to a simple dish like fried shrimp or crab cakes.

The recipe is also incredibly fast. You can whip it up in about 5 minutes, and then just let it chill in the fridge while you prepare the rest of your meal. That time in the fridge is key, as it allows all those beautiful flavors to meld together and deepen. It’s a sauce that’s so much more than the sum of its parts.

If you enjoy a good dip or sauce that can be used for a variety of dishes, you’ll also love my recipe for Easy Cheesy Chicken Sliders with Marinara Garlic Butter, where a flavorful sauce is also the star of the show.

Ingredients

½ cup mayonnaise
2 tbsp Dijon mustard
1 tbsp yellow mustard
1 tbsp ketchup
2 tbsp horseradish (prepared)
1 tbsp lemon juice
1 tbsp white wine vinegar
1 tbsp capers, chopped
1 tbsp fresh parsley, chopped
1 tsp garlic, minced
1 tsp paprika
½ tsp cayenne pepper (optional for extra heat)
Salt and black pepper to taste

Swaps & Notes

Mustard: If you don’t have both Dijon and yellow mustard, you can use a bit more of one or the other. The flavor will change slightly, but it will still be delicious.
Horseradish: Prepared horseradish is what you want here, not fresh. It adds a spicy kick that is a key component of the sauce.
Capers: Don’t have capers? Finely chopped cornichons or sweet pickles would be a great substitute for a similar briny flavor.
Spice: The cayenne pepper is optional. Add it if you like a spicy kick, or leave it out for a milder, tangy sauce.

Instructions

Combine the Base: In a medium-sized bowl, combine the mayonnaise, Dijon mustard, yellow mustard, ketchup, and prepared horseradish. Whisk until everything is smooth and well-combined.
Add the Flavor: Add the lemon juice, white wine vinegar, chopped capers, fresh parsley, minced garlic, paprika, and cayenne pepper (if using). Stir everything together until the ingredients are evenly distributed.
Season to Taste: Taste the sauce and adjust the seasoning with salt and black pepper as needed. A pinch of sugar can also be added if you prefer a slightly sweeter sauce.
Chill and Meld: Cover the bowl and refrigerate the remoulade sauce for at least 30 minutes. This step is crucial, as it allows all the flavors to meld together and deepen, resulting in a much better-tasting sauce.
Serve: Serve the chilled remoulade with your favorite fried seafood, crab cakes, or as a dipping sauce for fries or veggies.

Tips for Success

Chill for Flavor: Don’t skip the chilling step! It’s what transforms a simple mixture of ingredients into a complex, cohesive sauce.
Use Fresh Ingredients: Fresh parsley and freshly minced garlic will make a huge difference in the final flavor.
Adjust the Heat: Start with a smaller amount of cayenne pepper and add more if you want a spicier kick. The same goes for the horseradish.
Taste and Re-season: The flavor of your sauce can depend on the brands of your ingredients. Always taste the finished product and adjust the salt and pepper as needed.

Serving Suggestions and Pairings

This remoulade sauce is incredibly versatile. It’s the classic pairing for fried seafood like shrimp or crab cakes, but it’s also delicious as a spread on sandwiches. Try it on a roast beef po’ boy or with my recipe for Easy Cheesy Chicken Sliders. It’s also a fantastic dip for French fries or roasted vegetables.

And if you’re a fan of a good dip, you’ll love my recipe for The Ultimate Cheesy Hot Dip, which is another of my go-to’s for a crowd-pleasing appetizer.

Nutritional Information Per Serving

(Approximation based on ingredients, serves 6)

Calories: ~100
Protein: <1g
Fat: ~10g
Carbohydrates: ~2g
Sodium: ~250mg

Storage and Leftover Tips

This remoulade sauce stores beautifully in the refrigerator. Transfer it to an airtight container and it will keep for up to one week. The flavors will continue to deepen over time, so it’s a great sauce to make ahead of a party or dinner.

More Recipes You Will Love

If you enjoyed this recipe, you’ll love these other great ideas:

Final Thoughts

This Classic Remoulade Sauce is a simple, no-fuss recipe that delivers a huge flavor payoff. It’s a must-have in your recipe collection, and once you start making it, you’ll wonder how you ever lived without it. I hope you give it a try and discover all the delicious ways to use it.

What’s your favorite way to eat remoulade? Let me know in the comments below!