orange remoulade in a ramekin on a plate with a lemon wedge and salmon cakes


Home » Recipes » Dip Dip Gourmet » HOW TO MAKE REMOULADE

Ever wonder how to make Remoulade Sauce from scratch?! This version is quick and easy to make and goes great on anything from seafood to sandwiches!

Yup. Yup. I KNOW you already know me and what I’m all about. My middle name would be dipping sauce if I had named myself. And, as I always make it a point to say… if it’s good without a sauce, it would be that much better with! Am I right?! I mean, IMHO, there is definitely a sauce for that (aka literally anything)! No matter what we’re talkin’. Tartar sauce for fish and chips, blue cheese for chicken wings, tomato sauce for pasta, ranch dressing for just about anything and everything. Heck, I even have a designated dipping sauce for french fries….. You get the idea now? I’m a sauce lover through and through! And really, there ain’t no stoppin’ me!

orange remoulade sauce pouring over salmon cakes stacked on a plate

So, when I was whipping up some homemade salmon cakes the other day, I thought to myself – there’s gotta be THE perfect dipping sauce for such an occasion. And after a little bit of research here and there, I stumbled across remoulade – a versatile and flavourful condiment originating from French cuisine, known for its creamy texture and tangy taste. Did I say I was looking for THE perfect dipping sauce for salmon cakes (seafood, sandwiches, burgers, french fries, AND MORE?!) Cause, well, I sure as heck found it!

Remoulade sauce is SO versatile that there really isn’t anything you won’t want to use it on. It’s thick, creamy, utterly delicious and enhances the flavour of everything it touches. From crispy fried seafood to grilled vegetables, sandwiches or even as a dipping sauce for crunchy snacks, its rich texture and tangy taste elevate every bite to gourmet status (can I get a HIP HIP?!). Whether you’re hosting a dinner party or simply enjoying a casual meal at home, remoulade sauce is a kitchen essential you’ll reach for time and time again. I know I do!


ingredients for how to make remoulade - mayonnaise, dijon mustard, pickles, hot sauce, basil, old bay seasoning, salt, pepper, capers, lemon juice
Complete list of ingredients and amounts can be found in the recipe card below.

These simple ingredients come together to create a flavourful and versatile remoulade sauce that pairs beautifully with a variety of tasty dishes! Let’s get into the exact details of the ingredients you’ll need to pull it altogether down below:

  • Mayonnaise: This creamy base provides the texture and richness of the sauce. It serves as a canvas for the other ingredients to shine while giving the sauce a smooth consistency. Store bought mayonnaise works just fine in this recipe. However, if you’re feeling a little bit adventurous, why not try making your own homemade mayonnaise from scratch following THIS EASY RECIPE.
  • Dijon Mustard: Adds a tangy and slightly spicy flavour to the remoulade sauce. It also helps to emulsify the ingredients and enhance the overall depth of flavour. While Dijon mustard is traditional and provides a tangy flavour, other types of mustard can also work well and add their own unique twist to the sauce. If you don’t have any dijon mustard on hand, try using yellow mustard, whole grain mustard, spicy mustard or honey mustard instead.
  • Lemon Juice: Adds brightness and acidity to the sauce. Also balances out the richness of the mayonnaise and complementing the seafood or other dishes it accompanies. Freshly squeezed lemon juice works best in this recipe.
  • Capers: Capers are small, tangy buds that add a burst of briny flavour to the sauce. They provide a unique texture and contribute to the savory complexity of the remoulade.
  • Pickles: Add a crunchy texture and a slightly sweet and sour flavour to the sauce. They also contribute to the overall tanginess and provide a contrast to the creamy base.
  • Basil: Add freshness and aroma to the remoulade sauce. They enhance the overall flavour profile and provide a pop of colour. I personally really love the distinct and unique flavour that fresh chopped basil adds to this homemade remoulade sauce. However, you can use a different kind of herb instead, if you prefer. Cilantro, dill or parsley make great alternatives.
  • Old Bay Seasoning: Old Bay seasoning is a classic blend of herbs and spices, including celery salt, paprika, black pepper and cayenne pepper. It adds depth of flavour and a hint of heat to the sauce, along with a distinctive savoury and delicious taste.
  • Hot Sauce: Adds a kick of heat to the remoulade sauce. Also balances the other flavours and provides a subtle spicy undertone. Adjust the amount based on your preference for heat. Feel free to use whatever kind of hot sauce you prefer or have on hand.
  • Salt and Pepper: These basic seasonings are essential for enhancing the flavours of the other ingredients. They also ensure that the remoulade sauce is well-balanced.
salmon cakes on a plate with a lemon wedge and an orange dipping sauce, spoon taking some sauce out


spoonful of remoulade sauce over a plate pf salmon cakes

You can find full instructions for how to make this quick and easy remoulade sauce in the recipe card down below. But here are a few quick tips to keep in mind:

  • Whenever possible, use fresh ingredients for the best flavour. Fresh lemon juice, herbs and spices will enhance the overall taste of the sauce.
  • Chop all of the ingredients finely. Make sure to finely chop the capers, pickles and herbs. This will ensure they distribute evenly throughout the sauce and provide the desired texture.
  • Balance the flavours and don’t be afraid to experiment and make it your own! Taste the sauce as you go and adjust the ingredients accordingly. You want a balanced combination of tangy, creamy, salty and spicy flavours. Add more lemon juice for acidity, salt and pepper for seasoning or hot sauce for heat as needed.
  • Allow the remoulade sauce to chill in the refrigerator for at least 30 minutes before serving. This gives the flavours time to meld together and develop, resulting in a more cohesive and flavourful sauce. EXTRA TIP: Make sure you combine all of the ingredients are extremely well before refrigerating the sauce.
  • Adjust consistency. If the sauce is too thick, you can thin it out with a little bit of water or additional lemon juice. Conversely, if it’s too thin, you can thicken it by adding more mayonnaise or mustard.
hand holding a ramekin of orange dipping sauce over a plate of salmon cakes



Remoulade sauce is a classic French condiment famous for its tangy flavour and creamy texture. It is typically made from a base of mayonnaise, which provides richness and creaminess to the sauce. To this base, ingredients such as Dijon mustard, lemon juice and chopped capers are added to enhance the flavour profile. Chopped pickles contribute a crunchy texture. They also a sweet and sour taste, while fresh herbs like parsley or basil add freshness and aroma. Old Bay seasoning is often included to provide a savoury depth of flavour, along with a hint of heat. You can also add some hot sauce to give the sauce a spicy kick. Overall, remoulade sauce is a versatile condiment that can be customized to suit individual preferences, making it a perfect accompaniment to a wide range of dishes, from seafood to sandwiches and beyond.


Remoulade and aioli are both popular condiments, but they have distinct differences in terms of ingredients and flavour profiles. Remoulade sauce, originating from French cuisine, typically features a mayonnaise base mixed with ingredients such as Dijon mustard, capers, pickles, lemon juice and various herbs and spices. It often has a tangy, slightly sweet, and savoury flavour profile, with a creamy texture.

On the other hand, aioli, originating from Mediterranean cuisine, is a garlic-flavored mayonnaise made by emulsifying garlic with olive oil and sometimes egg yolks. It has a rich, garlicky flavour with a smooth and creamy texture. While traditional aioli primarily consists of garlic and olive oil, modern variations may include additional ingredients such as lemon juice, mustard, or herbs for added flavour complexity.

In summary, the main difference between remoulade and aioli lies in their primary flavour components and regional origins. Remoulade tends to be more complex in flavour, with a broader range of ingredients including mustard, capers, and pickles, while aioli is primarily defined by its garlic-infused mayonnaise base. CLICK HERE for a quick and easy cheater aioli recipe!


Yes, you can often find remoulade sauce available for purchase at grocery stores, particularly in areas with a strong culinary influence from French or Cajun cuisine. Remoulade sauce is commonly stocked in the condiment aisle alongside other sauces and dressings. It may be available in jars or bottles, either as a classic version or in various flavour variations, depending on the brand. If you’re unable to find remoulade sauce at your local grocery store, specialty food stores or online retailers may also carry it. Additionally, some stores may offer refrigerated or deli-made remoulade sauce for a fresher option.

If you’re still unable to find it…. HEY, WELCOME, I’M GLAD YOU’RE HERE. It’s pretty quick and easy to make yourself at home and all you need are a few simple ingredients! See the recipe card down below for all the details!


Tartar sauce and remoulade sauce share some similarities in their appearance and usage as condiments, but they are not the same. Tartar sauce is a creamy condiment commonly used as a dipping sauce or accompaniment for seafood dishes such as fried fish or shrimp. It typically consists of mayonnaise as a base, mixed with chopped pickles or relish, lemon juice or vinegar, and sometimes additional ingredients like capers, mustard, or herbs. While tartar sauce may have a tangy and slightly sweet flavour profile, it lacks some of the distinctive ingredients found in remoulade sauce, such as Dijon mustard, capers, and fresh herbs.

Remoulade sauce, on the other hand, originates from French cuisine and is famous for its more complex flavour profile, often featuring ingredients like Dijon mustard, capers, chopped pickles, lemon juice, and various herbs and spices. While both sauces are commonly served with seafood and share a creamy texture, they have different ingredient compositions and flavour profiles, making them distinct condiments. If you’re looking for an easy recipe for homemade tartar sauce, you definitely have to try my healthy Greek yogurt version. RECIPE FOUND HERE.

orange dipping sauce pouring out of a ramekin with salmon cakes, lemon wedge on the plate and more cakes with sauce in the background
orange remoulade in a ramekin on a plate with a lemon wedge and salmon cakes


Yield: ~1/2 Cup
Prep Time: 5 minutes
Chill Time: 30 minutes
Total Time: 35 minutes

Ever wonder how to make Remoulade Sauce from scratch?! This version is quick and easy to make and goes great on anything from seafood to sandwiches!


  • 1/2 cup Mayonnaise (homemade or store bought)*
  • 2 tbsp Dijon Mustard
  • 1 tbsp Lemon Juice
  • 1 tbsp Capers, chopped
  • 1 tbsp Dill Pickles, chopped
  • 1 tbsp Fresh Basil, chopped
  • 1 tbsp Old Bay Seasoning
  • 1 tsp Hot Sauce (adjust to taste)
  • Salt and Pepper, to taste


  1. In a small mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, capers, chopped pickles, basil, Old Bay seasoning and hot sauce. Mix until well combined. Season to taste with salt and pepper.
    chopped parsley, mayo, hot sauce, chopped pickles and old bay seasoning unmixed in a bowl
    orange sauce in a bowl with salt and pepper on top
  2. Refrigerate the remoulade sauce for at least 30 minutes to allow the flavours to meld together. Serve chilled with all your favourite seafood dishes, sandwiches and more!
    orange sauce in a bowl


To make your own mayonnaise from scratch yourself at home, follow THIS EASY RECIPE.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 783Total Fat: 84gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 69gCholesterol: 46mgSodium: 3928mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 3g

Nutrition is only an estimate and calculated using Nutritionix.

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