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Cajun Remoulade

A cool, creamy Louisiana-style remoulade gets its tang from Creole mustard and lemon, adjustable heat from hot sauce, and a lively texture from chopped capers and pickle.
Chilled coral remoulade in a small bowl shows finely chopped capers, pickle, scallions, and parsley.

This remoulade keeps the sauce itself in focus: creamy mayonnaise carries mustard, lemon, paprika, and adjustable hot sauce. Chopped capers and pickle bring small briny pops, while scallions and parsley leave each bite fresh.

Start with a balanced base

Mayonnaise gives the sauce a soft, rich body, while Creole mustard and lemon make the first impression tangy. Paprika, Worcestershire, garlic, and hot sauce deepen that base without turning the remoulade into a generic spicy dip.

Keep the texture distinct

Whisk the smooth ingredients until the paprika is evenly dispersed before folding in the chopped pieces. A spatula keeps the capers, pickle, scallions, and parsley distinct, so their little bursts remain present in the finished sauce.

A spatula folds chopped capers, pickle, scallions, and parsley into the smooth remoulade base.
Chopped capers, pickle, scallions, and parsley are ready to fold into the smooth coral base.

Let the seasoning settle

The covered chill gives the garlic, paprika, mustard, and hot sauce time to blend into the mayonnaise. Stir from the bottom afterward, where denser chopped ingredients may have settled, and taste again before serving.

Choose the heat you like

Hot sauce is adjustable, so increase it a few drops at a time and taste between additions. Serve the chilled remoulade in its own bowl as a dip or spread; fried seafood is one optional pairing rather than the center of the recipe.

A spoonful of creamy remoulade reveals distinct flecks of caper, pickle, scallion, and parsley.
The chilled remoulade shows a creamy body with visible caper, pickle, scallion, and parsley flecks.

Cajun Remoulade

8 2-tbsp servings
36 minutes total

Ingredients

  • •  3/4 cup mayonnaise
  • •  2 tbsp Creole mustard
  • •  1 tbsp fresh lemon juice, plus more to taste
  • •  1 tsp Louisiana-style hot sauce, plus more to taste
  • •  1 tsp Worcestershire sauce
  • •  1 tsp sweet paprika
  • •  1/4 tsp kosher salt
  • •  1/8 tsp freshly ground black pepper
  • •  1 small garlic clove, finely grated
  • •  1 tbsp capers, drained and finely chopped
  • •  2 tbsp dill pickle, finely chopped
  • •  2 tbsp scallions, thinly sliced
  • •  1 tbsp flat-leaf parsley, finely chopped

Method

  1. Prepare the mix-ins

    Drain and finely chop 1 tbsp capers; finely chop 2 tbsp dill pickle, thinly slice 2 tbsp scallions, finely chop 1 tbsp parsley, and finely grate 1 small garlic clove.

    Look for: The capers and pickle are small enough to distribute through the sauce, and the parsley stays leafy rather than mashed.

  2. Whisk the creamy base

    In a medium bowl, whisk 3/4 cup mayonnaise, 2 tbsp Creole mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1 tsp Worcestershire sauce, 1 tsp sweet paprika, 1/4 tsp kosher salt, 1/8 tsp black pepper, and the grated garlic until smooth and evenly coral.

    Look for: No dry paprika pockets remain, and the mustard and mayonnaise form a cohesive, lightly coral sauce.

  3. Fold in the briny pieces

    Fold in the chopped capers and pickle, sliced scallions, and parsley with a spatula; stop when the small green and briny pieces are evenly distributed without beating the sauce loose.

    Look for: Each spoonful should show distinct flecks of pickle, caper, scallion, and parsley.

  4. Set the heat and tang

    Taste a small spoonful. Add more hot sauce a few drops at a time for extra heat, or a little more lemon juice if the richness needs a brighter edge; taste after each addition.

    Look for: The sauce tastes creamy and tangy, with heat that builds gently rather than covering the mustard and briny bits.

  5. Rest the remoulade

    Cover the bowl and refrigerate the remoulade for 20 minutes so the garlic, paprika, mustard, and hot sauce settle into the creamy base.

    Look for: The covered sauce is chilled, and its aroma has mellowed into a balanced savory-tangy smell.

  6. Stir and taste again

    After the rest, stir gently from bottom to top and taste once more. If needed, adjust with hot sauce or lemon juice a few drops at a time so the capers and pickle stay distinct.

    Look for: The sauce is evenly seasoned after stirring, with crisp little briny bites still easy to notice.

  7. Serve chilled

    Spoon the remoulade into a serving bowl and serve it chilled as a stand-alone dip or spread; fried seafood is an optional pairing, with the sauce itself kept central.

    Look for: The cold sauce holds soft peaks on a spoon and shows visible caper, pickle, and herb flecks.