Bottled tartar sauce is often sweet mayo with a little relish, and jarred remoulade is rarer still, with the biggest 'Louisiana' brand rolled up by private equity. These makers — two Gulf and New Orleans institutions and a Baltimore crab house — make the real, mustardy, caper-and-pickle versions.
Published July 2026 · Updated 7 Jul 2026
Arnaud's has run in the French Quarter since 1918, and its Creole remoulade, the recipe Count Arnaud Cazenave built, is mustard-based, tangy, and a little spicy. Sold direct from the restaurant's shop for a few dollars a jar.
Why it isn't on AmazonA century-old New Orleans restaurant's own remoulade is a specific Creole recipe you buy from them, not a bottled approximation.
See it at Arnaud's Restaurant →Joe Patti's has been Pensacola's seafood market for over 95 years, and it jars its own house tartar sauce and a Louisiana-style remoulade to go with the fish it sells. Ordered direct, on their regular Monday-through-Wednesday shipping schedule.
Why it isn't on AmazonA working seafood market makes tartar and remoulade for its own counter, which is a different thing than a shelf brand built for distribution.
See it at Joe Patti's Seafood →Pappas is a Baltimore crab-cake institution, and it makes its tartar sauce by hand in the same kitchen: mayo, dill relish, a hint of onion and lemon. Shipped direct with the crab cakes it's meant to sit next to.
Why it isn't on AmazonTartar sauce made by hand in a crab house's own kitchen is built to match their seafood, not formulated for a warm shelf life.
See it at Pappas Seafood →This seat's open on purpose — we won't pad the list to hit a number. If you ship real tartar & remoulade direct, it's earned, not sold.
Add your brand →Both start from a mayo base, but tartar sauce is mild: relish or chopped pickle, capers, lemon, sometimes dill. Remoulade is bolder and, in the Louisiana style, mustard-forward with horseradish, paprika, and cayenne, often a pink or ruddy color. Tartar is for fried fish; remoulade goes on shrimp, crab cakes, and po'boys.
It's a regional sauce with a short natural following outside the Gulf Coast, so few brands bottle it, and the biggest one is now private-equity-owned. That's why the strongest jarred versions come straight from New Orleans and Gulf seafood institutions like the ones here.
Yes. French remoulade is a pale, mayonnaise-based sauce with capers and herbs. Louisiana has two of its own: a white Creole-mustard version and a red, paprika-and-cayenne version. New Orleans restaurants like Arnaud's are known for the mustardy Creole style.
Tartar is great with crab cakes, fried oysters, and even fries. Remoulade shines on cold boiled shrimp, crab, fried green tomatoes, po'boys, and as a sandwich or burger spread. Both keep for a few weeks refrigerated after opening.
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