Cajun Remoulade Sauce is a simple mayonnaise based sauce with plenty of spices to liven up sandwiches or as a dipping sauce for fried seafood.

This easy Cajun Remoulade Sauce adds a spicy kick to your meals. Use it as a spread on sandwiches or a dipping sauce.

remoulade sauce in a white bowl with text overlay "Spicy Cajun Remoulade Sauce"

Remoulade is a cold mayonnaise based sauce similar to tartar sauce that originated in France. Many countries have different variations. The New Orleans version adds mustard and other spicy ingredients like hot sauce. Like most dishes, there is no "definitive" edition. If you visit 5 different restaurants in NOLA each will have a slightly different take on it.

This Cajun Remoulade Sauce recipe is from my brother, a former New Orleans Chef. He used this sauce on Po' Boy Sandwiches and as a dipping sauce for fried seafood when he ran a lunch shop in the business district.

Ingredients for Cajun Remoulade Sauce

Mayonnaise - use what you like, but my brother would use Duke's or Best Foods/Hellman's.

Creole mustard - Creole mustard is a spicy coarse ground mustard. Spicy Brown or other coarse ground mustard would be a good substitute.

Horseradish - Use "pure" or "prepared" not creamy horseradish.

Hot Sauce - Top choices would be Tabasco or Crystal or any other hot sauce you like. I use my brother's homemade pepper sauce that I get for Christmas every year.

Ketchup - you just want a little to add some color and a bit of sweetness to offset the spice.

Garlic - fresh garlic is best in this, but if you must use dehydrated, start with a teaspoon and add more if you like.

Cayenne - sometimes called "red pepper".

Optional: my brother doesn't add them but other variations add capers, pickle relish, and or chopped green onions. Start with a teaspoon or two and add more if you like.