The Recipe · No.896 · Louisiana Rémoulade Sauce

Louisiana Rémoulade Sauce, and where to source it

Make it a day ahead. The paprika, mustard, and raw garlic all need hours in the cold to bloom and marry — fresh out of the bowl it tastes disjointed, rested it tastes like New Orleans.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep10 min
Cooknone — chill
Makesabout 1 1/2 cups
CuisineCajun-Creole
Greedometer ●●●●● Barely a splurge Level Easy
A light hand — your arteries say thanks. · plan ahead — needs marinating, soaking, or rising time on top of the clock
Cook it with
No-cook
Suits
VegetarianGluten-freeDairy-free
Contains  eggs
Make it vegan: a flax or aquafaba egg for the egg.
Straight Answers
Can you freeze Louisiana Rémoulade Sauce? — Yes

Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.

Can you make Louisiana Rémoulade Sauce ahead of time? — Yes

Yes — it keeps in the fridge for several days; stir or shake it before serving.

Is Louisiana Rémoulade Sauce gluten-free? — Yes

Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.

Is Louisiana Rémoulade Sauce vegan? — Vegetarian, not vegan

It’s vegetarian but not vegan as written — it has egg. Make it vegan: a flax or aquafaba egg for the egg.

Part One
The Ingredients — and where to get them
Cook for 1 cups
Our ratio, your call. The amounts below are a tested starting point — a version, not the one and only. Anything tagged to taste is the knob you turn: start there, then make it yours.
Mayonnaise
The creamy base. Real, full-fat.
1 cuprecommended
Source it →
Creole or whole-grain mustard
The signature tang and texture. A grainy mustard is best here.
2 tbsprecommended
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Paprika
For the red color and warmth — smoked paprika adds depth. To taste.
1 tbspto taste
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Pickle and capers
Chopped fine, for briny bite. A spoon of each.
2 tbsp totalrecommended
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Garlic
One clove, grated fine so it melts in. A fresh clove.
1 cloverecommended
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Hot sauce
Recommended to start; a Louisiana-style hot sauce is classic. Heat to taste.
1 tspto taste
Source it →
One list, with a link to where to buy each one.
Part Two
The Method
  1. StirStir everything together until evenly colored a rusty red.
  2. RestCover and refrigerate overnight — this sauce is genuinely better the next day.
  3. AdjustTaste cold and dial the paprika, mustard, or hot sauce to your liking.
Part Three
The Toolkit

Mixing bowl · Spatula

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