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.



Jumbo crab cake with New Orleans remoulade

New Orleans Style Remoulade Sauce

Course: Sauce
Cuisine: American, cajun, creole
Prep Time: 10 minutes
cooling time: 1 hour
Total Time: 10 minutes
Servings: 10 servings
Calories: 160 kcal
Author: Kelly D
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.


  • 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


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

Recipe Notes

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

Nutrition Facts
New Orleans Style Remoulade Sauce
Amount Per Serving
Calories 160 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 13g 65%
Sodium 390mg 16%
Potassium 72mg 2%
Total Carbohydrates 3g 1%
Sugars 1g
Vitamin A 3.9%
Vitamin C 7.8%
Calcium 1.4%
Iron 1.8%
* Percent Daily Values are based on a 2000 calorie diet.



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