I finally perfected a Homemade Crab Cake Sauce that hinges on a single unexpected pantry ingredient I can’t wait to explain.

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Roumalade sauce has always been one of those mysterious condiments I reach for when dinner needs a bit of attitude. My Homemade Remoulade Sauce is tangy, a little sharp and oddly addictive, with creamy mayonnaise and a kick of Creole mustard that makes it sing.

People ask me all the time What Sauce Goes With Crab Cakes or they search Homemade Crab Cake Sauce, and this version keeps them guessing because it tastes familiar yet different. I won’t pretend it’s perfect, sometimes I overdo the mustard, but that’s when the best bites happen and you wonder what else it could lift.

Ingredients

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Full fat mayo adds rich creamy mouthfeel, mostly fat calories, very little protein or fiber.
Mustard brings a tangy spicy kick, it’s low calorie, small carbs, lots of savory depth.
Horseradish gives a sharp sinus clearing heat and bite almost no calories.
Lemon juice adds bright acidity and freshness, vitamin C, low calories, balances richness.
Cornichons add crunchy sourness and briny bite, small fiber, low calories, big tang.
Paprika gives sweet smoky color, cayenne adds sharp heat, both mostly add flavor.
Green onions and parsley add fresh herbal lift, tiny vitamins, crunch, and bright finish.

Ingredient Quantities

1 cup mayonnaise, preferably full fat, not low fat

1/4 cup Creole mustard or whole grain mustard (Dijon works too)

2 tablespoons prepared horseradish

2 tablespoons ketchup

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce (like Tabasco)

1 garlic clove, minced (or 1 teaspoon jarred minced garlic)

1 teaspoon paprika

1/4 teaspoon cayenne pepper

2 tablespoons finely chopped green onions (scallions)

1 tablespoon finely chopped fresh parsley

2 tablespoons finely chopped cornichons or dill pickle (or 1 tablespoon capers, drained)

Salt and freshly ground black pepper, to taste

How to Make this

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1. In a medium bowl combine 1 cup full fat mayonnaise, 1/4 cup Creole or whole grain mustard, 2 tablespoons prepared horseradish, 2 tablespoons ketchup, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce, whisk until smooth, it should be thick and creamy.

2. Add 1 minced garlic clove (or 1 teaspoon jarred minced garlic), 1 teaspoon paprika and 1/4 teaspoon cayenne pepper, stir briskly so the spices are fully incorporated.

3. Fold in 2 tablespoons finely chopped green onions and 1 tablespoon finely chopped fresh parsley, mix until evenly distributed.

4. Chop 2 tablespoons cornichons or dill pickle very fine (or drain and roughly chop 1 tablespoon capers) and stir them into the sauce for texture and tang.

5. Season with salt and freshly ground black pepper to taste, then taste again and adjust: add a little more lemon for brightness, more horseradish or mustard for bite, or extra hot sauce/cayenne for heat, but go slow cause small amounts change it a lot.

6. If the sauce seems too thick you can thin it with a teaspoon or two of lemon juice or cold water, if you want it richer add a tiny splash of olive oil, mix well.

7. Cover the bowl or transfer to an airtight container and refrigerate at least 30 minutes so the flavors marry, overnight is even better if you have the time.

8. Before serving give it one last stir and final taste, adjust salt pepper or acidity if needed.

9. Use the remoulade as a dip or spread for seafood, sandwiches and fries, and store leftovers in the fridge in a sealed container for up to 5 days.

Equipment Needed

1. Medium mixing bowl, big enough to whisk and fold without spilling
2. Whisk, for smoothing the mayo mix (or a fork will do)
3. Measuring cups and spoons — to get the amounts right
4. Chef’s knife for mincing garlic, parsley and chopping pickles
5. Cutting board, steady and clean
6. Rubber spatula or wooden spoon to fold and scrape the bowl
7. Small airtight container or jar for chilling and storing leftovers

FAQ

Q: Can I make this ahead of time?

A: Yes, for best flavor make it at least 1 hour before serving, overnight is even better so the flavors meld. Store in an airtight container in the fridge up to 5 to 7 days, give it a good stir before serving.

Q: I don’t like mayo or want less fat, can I swap it?

A: You can switch to full fat Greek yogurt or a light mayo, but flavor and texture will change — yogurt makes it tangier and thinner. For vegan use a good vegan mayo and a vegetarian Worcestershire or tamari.

Q: How spicy is it and how do I change the heat?

A: It’s tangy with a medium bite from horseradish, cayenne and hot sauce. Cut back or omit the cayenne and hot sauce for mild, add more horseradish or cayenne if you want it hotter.

Q: Can I use regular dill pickles instead of cornichons or capers?

A: Totally. Finely chop dill pickles or cornichons, drain extra brine. Capers work too but are saltier so taste and adjust salt accordingly.

Q: My remoulade is too thick or too thin, how do I fix it?

A: If it’s too thick, thin with a little lemon juice, milk or water, add a teaspoon at a time. If it’s too thin, stir in a bit more mayo or chill it — cold makes it firmer.

Q: Any quick serving ideas?

A: Use it on shrimp or fish sandwiches, as a dip for fries or crudites, with crab cakes, or drizzled over roasted veggies. It’s super versatile and brightens a lot of dishes.

Homemade Remoulade Sauce Recipe Substitutions and Variations

Mayonnaise: Greek yogurt (full-fat) 1:1, it’s tangier and a bit thinner so stir well; aioli or garlic mayo 1:1 for richer flavor; sour cream 1:1 gives bright tang; blended silken tofu 1:1 for a vegan swap.
Creole or whole-grain mustard: Dijon 1:1 for smoother heat; spicy brown mustard 1:1 for similar bite; stone-ground mustard 1:1 to keep texture; a mix of Dijon plus a splash of hot sauce if you want more punch.
Prepared horseradish: wasabi paste use about half the amount, it’s sharper; freshly grated horseradish 1:1 for fresher heat; horseradish sauce 1:1 if you want milder creaminess; extra prepared mustard in a pinch.
Cornichons / dill pickle / capers: finely chopped dill pickle or sweet pickle relish 1:1 for similar tang; capers (drained) 1:1, saltier; chopped green olives for briny notes; minced pickled jalapeño for a spicy twist.

Pro Tips

– Make it ahead, at least overnight if you can. The mustard and horseradish mellow and the whole thing tastes way more integrated the next day, plus you’ll catch little imbalances when you taste it fresh and can fix them. Its always easier to tweak after resting.

– Add the hot stuff and horseradish very slowly, taste between additions. Those ingredients vary a lot by brand, so if you dump them in you might end up with an overpowering bite. Wait a few minutes after each little addition, the heat and tang often open up with time.

– Control texture by how you prep the mix-ins. Finely grate or press the garlic so it disperses, pulse pickles or capers a couple times in a mini food processor for even distribution, or chop them chunky if you want crunch. Also pat pickles or capers dry first so they dont water the sauce down.

– Serve and store smart: bring the remoulade to room temp for 10 to 15 minutes before serving so flavors pop, and keep it airtight in the fridge up to about 4 to 5 days. If it separates a little, whisk in a teaspoon of cold water or a small splash of olive oil to bring it back together.

Homemade Remoulade Sauce Recipe

Recipe by Francis Mead

0.0 from 0 votes

I finally perfected a Homemade Crab Cake Sauce that hinges on a single unexpected pantry ingredient I can't wait to explain.

Servings

servings

Calories

226

kcal

Equipment: 1. Medium mixing bowl, big enough to whisk and fold without spilling
2. Whisk, for smoothing the mayo mix (or a fork will do)
3. Measuring cups and spoons — to get the amounts right
4. Chef’s knife for mincing garlic, parsley and chopping pickles
5. Cutting board, steady and clean
6. Rubber spatula or wooden spoon to fold and scrape the bowl
7. Small airtight container or jar for chilling and storing leftovers

Ingredients

1 cup mayonnaise, preferably full fat, not low fat
1/4 cup Creole mustard or whole grain mustard (Dijon works too)
2 tablespoons prepared horseradish
2 tablespoons ketchup
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (like Tabasco)
1 garlic clove, minced (or 1 teaspoon jarred minced garlic)
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons finely chopped green onions (scallions)
1 tablespoon finely chopped fresh parsley
2 tablespoons finely chopped cornichons or dill pickle (or 1 tablespoon capers, drained)
Salt and freshly ground black pepper, to taste

Directions

In a medium bowl combine 1 cup full fat mayonnaise, 1/4 cup Creole or whole grain mustard, 2 tablespoons prepared horseradish, 2 tablespoons ketchup, 1 tablespoon fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce, whisk until smooth, it should be thick and creamy.
Add 1 minced garlic clove (or 1 teaspoon jarred minced garlic), 1 teaspoon paprika and 1/4 teaspoon cayenne pepper, stir briskly so the spices are fully incorporated.
Fold in 2 tablespoons finely chopped green onions and 1 tablespoon finely chopped fresh parsley, mix until evenly distributed.
Chop 2 tablespoons cornichons or dill pickle very fine (or drain and roughly chop 1 tablespoon capers) and stir them into the sauce for texture and tang.
Season with salt and freshly ground black pepper to taste, then taste again and adjust: add a little more lemon for brightness, more horseradish or mustard for bite, or extra hot sauce/cayenne for heat, but go slow cause small amounts change it a lot.
If the sauce seems too thick you can thin it with a teaspoon or two of lemon juice or cold water, if you want it richer add a tiny splash of olive oil, mix well.
Cover the bowl or transfer to an airtight container and refrigerate at least 30 minutes so the flavors marry, overnight is even better if you have the time.
Before serving give it one last stir and final taste, adjust salt pepper or acidity if needed.
Use the remoulade as a dip or spread for seafood, sandwiches and fries, and store leftovers in the fridge in a sealed container for up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.