Sauces & Condiments
This Arnaud's remoulade sauce recipe delivers the rich, tangy, and slightly spicy profile that makes New Orleans po' boys legendary. The secret lies in balancing mayonnaise with a bold Cajun-inspired blend of hot sauce, capers, and fresh herbs, creating a sauce that's creamy yet complex.
I developed this version after years of perfecting the texture and flavor balance—it's the kind of sauce that elevates fried seafood from good to unforgettable.
The magic happens when you emulsify the ingredients properly, ensuring a smooth, velvety consistency without breaking. Traditional remoulade includes hard-boiled eggs and Dijon mustard for depth, while a touch of Worcestershire sauce adds umami richness.
This recipe stays true to its roots while being adaptable—whether you're serving it with crispy fried shrimp, golden lobster tails, or even as a sandwich spread, it brings that signature Louisiana boldness.
What sets this remoulade apart is its versatility—it works as a dipping sauce, sandwich spread, or even a marinade for grilled fish. The sauce keeps well in the refrigerator for up to a week, making it perfect for meal prep.
For those who prefer a lighter option, you can reduce the mayo slightly or use a Greek yogurt base without sacrificing flavor.
Once you taste this remoulade, you'll understand why it's a staple in Cajun cuisine. The combination of heat, tang, and creaminess creates a flavor profile that's both comforting and exciting. Ready to bring that New Orleans flair to your kitchen? Let's get started.
Ingredients for arnaud's remoulade sauce
Nine essential ingredients for that iconic Cajun kick and velvety texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Mayonnaise 🥫 | 1 cup | High-quality, full-fat preferred |
| Hot Sauce 🌶️ | ½ cup | Crystal or Tabasco for authentic heat |
| Capers 🍈 | ¼ cup | Rinsed and drained, chopped |
| Dijon Mustard 🍯 | 2 tbsp | Mild or strong depending on preference |
| Worcestershire Sauce 🍶 | 2 tbsp | Classic umami depth |
| Hard-Boiled Egg Yolks 🥚 | 2 whole | Separated from whites, chopped |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Chives 🌱 | 2 tbsp | Chopped, for freshness |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, bright flavor |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
The mayo and hot sauce are your foundation—Duke's or Hellmann's for mayo, Crystal or Tabasco for heat. Capers add that signature briny bite, so grab the jarred kind at Trader Joe's or any grocery store—just rinse and chop. Fresh herbs make all the difference here. Whole Foods or your local market usually have the brightest parsley and chives. If you're short on time, dried herbs work at half the amount, but fresh is worth it for that authentic flavor. The hard-boiled egg yolks might seem odd, but they're key for that rich, creamy texture—traditional remoulade wouldn't be the same without them.
No capers? Pickle juice or chopped green olives can stand in, though they won't be identical. Short on mayo? Greek yogurt or vegan mayo works for a lighter version, but the sauce will be tangier. The Worcestershire sauce is non-negotiable for that umami depth—Lea & Perrins is the classic choice. If you're avoiding eggs, aquafaba (chickpea brine) or silken tofu can mimic the creaminess, though the flavor won't be exactly the same. For extra heat, add a dash of Cayenne pepper or a pinch of red pepper flakes. The lemon juice should be freshly squeezed—bottled just won't cut it here.
This sauce keeps beautifully in the fridge for up to 1 week, though it tastes best within the first 3-4 days. Store it in an airtight container with a thin layer of oil on top to preserve freshness. It also freezes well for up to 3 months, though the texture might separate slightly—just whisk it back together before using. Double the batch if you're serving a crowd—it disappears fast, especially with crispy fried shrimp or golden po' boys. The flavors actually meld better over time, so making it ahead is a smart move.
Why You'll Love This Recipe
- Pantry Magic: I swear by this sauce because it’s all pantry staples—no fresh herbs, no last-minute shopping. Just mayo, hot sauce, capers, and a few dashes of mustard and Worcestershire, and suddenly, you’ve got something that tastes like a fancy bistro.
- Tangy Twist: That briny caper punch and the slow burn of hot sauce? It’s the kind of flavor that makes you reach for seconds without thinking. Honestly, I’ve used it on everything from grilled shrimp to plain old fries, and it never lets me down.
- Game for Any Meal: Need a quick weeknight dinner? Slather it on fish tacos. Hosting a crowd? It’s the star of shrimp po’boys. Between us, I’ve even drizzled it over deviled eggs at brunch—works every time.
- No-Waste Wonder: This sauce keeps like a champ in the fridge, so you’re never scrambling for a recipe. A little goes a long way, too—meaning fewer grocery trips and more money for the good stuff, like extra hot sauce. (Yes, even on a Tuesday night.)
Step-by-step instructions for Arnaud's remoulade sauce
Here's how to make this iconic Louisiana sauce with bold flavors and perfect texture.
Combine Base Ingredients
In a medium bowl, whisk together the 1 cup mayonnaise and 0.5 cup hot sauce until fully blended. This creates the creamy foundation of the sauce. I like to use a whisk for this step because it helps incorporate air and creates a lighter texture.
Next, add the 2 tbsp Dijon mustard and 2 tbsp Worcestershire sauce to the mixture. Stir well to combine these ingredients completely. The Dijon mustard adds tanginess while the Worcestershire sauce brings deep umami flavor. This combination is what gives Arnaud's remoulade its signature complexity.
Add the Capers and Egg Yolks
Gently fold in the 0.25 cup chopped capers using a rubber spatula. Be careful not to overmix at this stage—you want to keep the capers distributed evenly without crushing them. The capers will add a briny, tangy kick that balances the richness of the mayonnaise.
Now add the 2 whole hard-boiled egg yolks, chopped into small pieces. These yolks contribute a luxurious creaminess and help bind all the ingredients together. Mix thoroughly until the yolks are completely incorporated and the sauce has a smooth, consistent texture.
Incorporate Herbs and Seasonings
Stir in the 0.25 cup chopped fresh parsley and 2 tbsp chopped fresh chives. These herbs not only add vibrant color but also freshness that cuts through the richness of the sauce. I always use fresh herbs here—they make a noticeable difference compared to dried.
Add the 1 tbsp lemon juice, 1 tsp salt, and 0.5 tsp black pepper. Mix well until all the seasonings are evenly distributed. The lemon juice brightens the flavors while the salt and pepper enhance all the other components. Taste the sauce at this point—it should be well-balanced with a good mix of tangy, briny, and creamy flavors.
Rest and Adjust
Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes. This resting period allows all the flavors to meld together and the sauce to come to its ideal consistency. I find that letting it sit for a bit makes a world of difference in the final texture and taste.
After resting, give the sauce one final taste and adjust the seasoning if needed. You might want to add a touch more hot sauce for heat, a splash of lemon juice for brightness, or a pinch of salt to enhance the flavors. Once perfectly seasoned, your Arnaud's remoulade is ready to serve—ideal for drizzling over po' boys, seafood, or even as a dip for fries.
Pro Tips For Making Arnaud'S Remoulade Sauce
- Drain Those Capers: Skip the brine—rinse and drain your capers thoroughly before adding them. That salty liquid throws off the balance, and you’ll end up chasing flavor with extra Worcestershire or hot sauce. Trust me, your sauce won’t taste like a pickle jar.
- Whisk the Mustard First: Mix the Dijon into the mayo before adding anything else. This emulsifies the fat and mustard properly, so when you fold in the capers and hot sauce, the sauce stays smooth—not streaky or broken. I used to add everything at once, and it always looked like a science experiment gone wrong.
- Taste Before the Worcestershire: Check the sauce after mixing mayo, mustard, and hot sauce—before adding Worcestershire. That sauce is salty and tangy, and you might end up overdoing it. Start with half the amount, taste, then adjust. I’ve ruined batches by assuming “a little” meant “a lot.”
- Chill It Down: Let the sauce sit in the fridge for at least 30 minutes before serving. The flavors meld better when cold, and the heat from hot sauce mellows out. I know, you’re eager to eat it now—but wait. It’s the difference between “good” and “really good.”
Dietary considerations for this recipe
Egg-Free Adaptation
Traditional remoulade relies on hard-boiled egg yolks for creaminess, but you can easily adapt this recipe for egg-free diets. Replace the 2 egg yolks with ¼ cup aquafaba (chickpea brine) or 2 tablespoons silken tofu, both blended smooth.
The texture will be slightly lighter but still rich. For extra binding power, add 1 teaspoon cornstarch mixed with 1 tablespoon cold water to the sauce at the end—simmer gently for 1 minute to thicken. 🥚
Dairy-Free Remoulade
To make this sauce dairy-free, swap the 1 cup mayonnaise for ½ cup vegan mayo (like Hellmann's Vegan or Just Mayo) plus ½ cup Greek yogurt (for creaminess). For a completely plant-based version, use 1 cup vegan mayo and add 1 teaspoon apple cider vinegar to brighten the flavors.
The sauce will still be tangy and rich, though slightly less velvety. Trust me, it’s a game-changer for dairy-free diets! 🌱
Lower-Fat Option
For a lighter take, reduce the mayo to ½ cup and replace the rest with ½ cup nonfat Greek yogurt. This cuts calories while keeping the sauce creamy and flavorful.
To compensate for the loss of richness, add 1 extra tablespoon of Worcestershire sauce and ½ teaspoon smoked paprika for depth. The result is a sauce that’s still bold but with fewer calories—perfect for those watching their fat intake. 💪
Gluten-Free Considerations
This recipe is naturally gluten-free, but always double-check your ingredients. Some hot sauces (like Crystal or Tabasco) and Worcestershire sauces (like Lea & Perrins) contain gluten. Opt for gluten-free hot sauce (such as Cholula or Frank’s RedHot) and gluten-free Worcestershire (like Annie’s).
The rest of the ingredients—mayo, capers, and herbs—are safe for gluten-free diets. Always verify labels, especially for store-bought products. ✨
Spicy Adjustments
If you love heat, amp up the spice by adding 1 teaspoon cayenne pepper or 1 tablespoon hot sauce (like Louisiana-style Crystal). For a milder version, reduce the hot sauce to ¼ cup and add ½ teaspoon honey or 1 teaspoon maple syrup to balance the tang.
The key is to taste as you go—adjust gradually to avoid overpowering the sauce. 🌶️
Allergy-Friendly Swaps
For those with seafood allergies, this sauce is safe to enjoy as long as you avoid serving it with shrimp or lobster. If you’re allergic to mustard, skip the Dijon and replace it with 2 tablespoons of extra lemon juice for brightness.
For soy allergies, use a soy-free Worcestershire sauce (like Annie’s). Always read labels carefully, and when in doubt, opt for homemade versions of ingredients like hot sauce or Worcestershire. Safety first! 💛
Nutrition facts
Frequently asked questions
What makes Arnaud's remoulade different from other Cajun sauces?
This version stands out for its perfect balance of creamy mayo, briny capers, and bold hot sauce—plus the secret weapon of hard-boiled egg yolks that create that signature velvety texture. Unlike simpler mayo-based sauces, it incorporates Worcestershire sauce for umami depth and fresh herbs for brightness. The resting time lets flavors meld into that complex, tangy-spicy profile that defines New Orleans seafood dishes.
Can I make this sauce without hard-boiled eggs?
For an egg-free version, replace the 2 yolks with ¼ cup aquafaba (chickpea brine) or 2 tbsp silken tofu blended smooth. Add 1 tsp cornstarch mixed with 1 tbsp water and simmer gently for 1 minute to thicken. The texture will be slightly lighter but still rich and flavorful. The sauce will just need a few extra minutes to emulsify properly.
How do I prevent remoulade from breaking or separating?
Start by using cold ingredients (especially mayo and egg yolks) to help stabilize the emulsion. Add ingredients gradually while whisking or folding gently. If the sauce starts to separate, whisk in 1 tsp Dijon mustard or 1 tbsp cold water to bring it back together. For extra insurance, chill the sauce for 30 minutes before serving—this helps the flavors and textures settle properly.
What's the best way to store leftover remoulade?
Keep it in an airtight container in the fridge for up to 1 week, with a thin layer of oil on top to preserve freshness. For longer storage, freeze for up to 3 months. When thawing, let it sit at room temperature for 10 minutes before gently whisking to restore its smooth texture. The flavors actually improve after the first day as everything melds together.
Can I use this sauce on dishes other than seafood?
While it's famous with fried shrimp and lobster, this remoulade works beautifully as a sandwich spread (especially on po' boys), a dipping sauce for fries, or even a marinade for grilled chicken or fish. For non-seafood dishes, you might reduce the hot sauce slightly (¼ cup) and add ½ tsp honey to mellow the heat. The bold flavors still shine in burgers or as a topping for baked potatoes.