Louisiana-style tartar sauce is just the right sauce for crab cakes, po boys, fried green tomatoes and artichokes. It’s easy to make with mayonnaise, spices, horseradish, and hot sauce. Come together in just 10 minutes!
Remoulade (reh-moo-lahd) may be a classic French sauce, but it’s the Louisiana version that most of us are familiar with.
What is remoulade made from?
All tartar sauces are based on either oil or mayonnaise, and most Louisiana tartar sauces also have mustard, garlic, paprika, and Cajun or Creole seasonings.
If you travel around Louisiana, you’ll find that almost everyone has their own “secret recipe” for this sauce. It’s most commonly served with shrimp and crab cakes, po-boy sandwiches, and even chicken. Also great as a ketchup substitute with French fries.
Where does tartar sauce come from?
Remoulade is a traditional French sauce originally made with ingredients like mayonnaise, herbs, capers, pickles and maybe some anchovy oil or horseradish. French cuisine is a major influence on Louisiana cuisine, and Cajuns and Creoles are major influences on Louisiana cuisine.
The version of tartar sauce found in Louisiana reflects this by changing the spices and adding ingredients like mustard and garlic. Louisiana tartar sauce is now a staple in the South and throughout the United States.
Cajun vs Creole Spice
Cajun and Creole spices can be used interchangeably in this recipe, but they are not the same. They have different ingredients, and Cajun spices are hotter than Creole spices. Cajun spices are rich in peppers with varying degrees of spiciness. Creole spice is tastier from herbs like thyme, basil, and oregano.
You can find both spices in the section of the grocery store that sells the dried herbs and spices. You can sometimes find them in the seafood section as well, as they are often used for fish.
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How to store tartar sauce
Store store-bought mayo tartar sauce, tightly covered, in the refrigerator for up to 2 weeks. Store Tartar Sauce with Homemade Mayonnaise, tightly covered, in the refrigerator for up to 3 days.
Recipes that go perfectly with remoulade!
- Shrimp Po Boy
- Dungeness Crab Cakes
- Crispy Panko Fish Sticks
- artichokes
- Fried Green Tomatoes
From the editors of Simply Recipes
remoulade
If you don’t have pickle juice on hand, use some lemon juice or vinegar.
Some brands of Creole and Cajun seasoning are much saltier than others. Start with 1 teaspoon, taste and add more as needed.
ingredients
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1 1/4 cups mayonnaise
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1/4 Cup Mustard (preferably Creole mustard)
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1 tablespoon Cute paprika
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1 to 2 teaspoon Cajun or Creole seasoning, divided (see recipe note)
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2 teaspoon prepared horseradish
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1 teaspoon pickle juice (dill or sweet, your preference)
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1 teaspoon hot sauce (preferably Tabasco)
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1 large clove Garlic, chopped and crushed
method
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Mix the ingredients:
Mix all ingredients together in a medium sized bowl. Start with 1 teaspoon of the Cajun or Creole seasoning and add as much of the remaining teaspoon to taste.
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Chill remoulade:
The tartar sauce is better if left to stand for a few hours to allow the flavors to blend. Keep refrigerated.
| nutritional information (per serving) | |
|---|---|
| 162 | calories |
| 17g | Fat |
| 1g | carbohydrates |
| 1g | protein |
