Remoulade Sauce
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-11-02Updated 2026-11-02
Remoulade sauce with mayonnaise, Dijon, dill pickle, capers, and paprika. Make this tangy dipping sauce for grilled cheese and fries with 15 minutes of prep.
Remoulade sauce is a creamy, tangy mustard-and-pickle dipping sauce that adds a little heat and briny crunch to grilled cheese strips and fries. This Louisiana-inspired home version uses mayonnaise, Dijon, ketchup, paprika, and a small amount of hot sauce. Finely chopped dill pickle and capers give it texture without making it difficult to dip. It is a cold sauce: the preparation needs a bowl and a knife, and you can use your skillet for the sandwich or fries. Prep: 15 minutes | Cook: 0 minutes | Chill: 20 minutes | Total: 35 minutes Active work: 15 minutes | Yield: About 3/4 cup | Servings: 6, about 2 tablespoons each The yield and timing cover the sauce only. Make the dippers separately.
How to make Remoulade Sauce
Makes About 3/4 cup; 6 servings of about 2 tablespoons. Listed times are estimates; visual and temperature cues control doneness.
15 minCook
0 minRest
0 minTotal
15 minYield
About 3/4 cup; 6 servings of about 2 tablespoons
Equipment
- Small mixing bowl
- Whisk
- Spoon
- Measuring cups and spoons
- Cutting board
- Knife
- Paper towel
- Lidded storage container
- Serving bowl
Ingredients
- •1/2 cup (112 g) full-fat store-bought mayonnaise
- •1 tablespoon (15 g) smooth Dijon mustard
- •1 tablespoon (17 g) ketchup
- •1 teaspoon fresh lemon juice
- •1/2 teaspoon Louisiana-style vinegar-based hot sauce
- •1/4 teaspoon sweet paprika
- •1/8 teaspoon garlic powder
- •1/8 teaspoon ground black pepper
- •2 tablespoons (about 20 g) very finely chopped dill pickle, measured after draining
- •1 teaspoon drained capers, very finely chopped
Instructions
- 1
Whisk the base
In a small bowl, whisk the mayonnaise, Dijon mustard, ketchup, lemon juice, hot sauce, paprika, garlic powder, and black pepper until smooth and evenly pale pink. Scrape the bottom and sides to remove any mustard streaks.
- 2
Fold in the pickles
Pat the drained dill pickle and capers dry with a paper towel. Chop them very finely, aiming for pieces about 1/8 inch or smaller, then fold them into the mayonnaise mixture with a spoon. The sauce should be thick and evenly speckled, with no loose pickle brine pooling around it.
- 3
Chill and serve
Cover and refrigerate for 20 minutes to let the flavors blend. Stir, then taste with a clean spoon. If desired, add a few extra drops of hot sauce for more heat. Spoon into a serving bowl and serve cold with grilled cheese strips, fries, or raw vegetables. Keep the unused portion refrigerated.
Variation
No capers: Use 1 additional teaspoon of drained, very finely chopped dill pickle. The sauce will have less caper flavor but still work well as a dip. No Dijon: Replace it with the same amount of prepared spicy brown mustard. Texture and saltiness vary by brand. No lemon: Use 1 teaspoon white wine vinegar or cider vinegar instead. Milder sauce: Omit the hot sauce. Sweet paprika adds color and flavor without the heat of cayenne. Smoky version: Replace half the sweet paprika with smoked paprika. Start small so smoke does not dominate the mustard and pickle. Egg-free version: Use an egg-free mayonnaise and check the remaining ingredient labels. Do not replace the mayonnaise with plain yogurt one-for-one if you want the same flavor and consistency.
Questions and answers
What is remoulade sauce made of?
This remoulade sauce uses mayonnaise, Dijon, ketchup, lemon juice, hot sauce, paprika, garlic powder, black pepper, dill pickle, and capers. The ingredients are whisked and folded together, then chilled.
Is remoulade sauce the same as tartar sauce?
They are related creamy condiments, but the flavors differ. This remoulade includes mustard, ketchup, paprika, and hot sauce for a more seasoned dip than a simple mayonnaise-and-pickle tartar sauce.
Is remoulade sauce spicy?
This version has a little heat from 1/2 teaspoon hot sauce in the whole batch. Omit it for a mild dip, or add a few extra drops after chilling for more heat.
What do you eat with remoulade sauce?
Serve it as a dip for fries, grilled cheese strips, or crisp raw vegetables. It is especially good alongside a crab melt or tuna melt, where the mustard and pickle flavors complement the filling.
Can I make remoulade sauce ahead of time?
Yes. Make it earlier the same day or up to 1 day ahead, cover, and refrigerate; stir before serving. For this homemade recipe, use the sauce within 3 days and follow any shorter ingredient storage guidance.
How do I thicken runny remoulade sauce?
Chill it first, then stir in mayonnaise 1 tablespoon at a time if needed. Next time, drain and pat the pickles and capers dry, and measure the lemon juice and hot sauce rather than pouring them in.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
Dietary note: This recipe is labeled VegetarianDiet.
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