New Orleans Style Remoulade Sauce Recipe

New Orleans Style Remoulade Sauce is a must for authentic shrimp and oyster po’boys. This spicy sauce is great served with crab cakes or shrimp cocktail.



New Orleans Style Remoulade Sauce

Prep Time: 10 minutes
cooling time: 1 hour
Total Time: 10 minutes
Servings: 10 servings
Calories: 160kcal
Author: Kelly DiMascio
This spicy, creamy remoulade is the perfect complement to crab cakes, shrimp po'boys, and oyster po'boys or as an alternative to cocktail sauce.
Print Recipe


  • 1/4 cup fresh lemon juice
  • 3/4 cup vegetable oil
  • 1/2 cup chopped yellow onions
  • 1/2 cup chopped green onions - green and white parts
  • 1/4 teaspoon celery seed
  • 2 tablespoons prepared horseradish
  • 3 tablespoons Creole or other whole-grain mustard
  • 3 tablespoons sour cream
  • 3 tablespoons prepared yellow mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne - or reduce amount if you don't like much spice but don't omit it entirely
  • 1/8 teaspoon freshly ground black pepper
  • dash of Tabasco - optional, but for authentic taste, don't skip it, just go easy


  • Combine all the ingredients in a blender or a food processor fitted with a steel blade and process until fairly smooth, about 30 seconds.
  • Transfer to an airtight container and refrigerate for at least 1 hour before using.


The sauce will keep for up to 1 week in the refrigerator.


Calories: 160kcal | Carbohydrates: 3g | Fat: 16g | Saturated Fat: 13g | Sodium: 390mg | Potassium: 72mg | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 6.4mg | Calcium: 14mg | Iron: 0.3mg
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