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5-Ingredient Cajun Remoulade

Name: 5-Ingredient Cajun Remoulade
Prep time: 5 min
Total time: 5 min
Ingredients: 3 cloves garlic (minced); ⅓ cup mayonnaise (or Greek Yogurt); 1 tablespoon grainy mustard (I used grainy Dijon); 2 teaspoons hot sauce (I used Crystal); 1 teaspoon Cajun seasoning (store-bought or homemade)

By Marley Goldin

on July 17, 2025

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5 from 1 vote

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This Cajun Remoulade is a great dipping sauce to bring the heat and an irresistibly bold flavor to your fries, sandwiches, seafood and more! 5 ingredients and 5 minutes.

This easy Cajun remoulade is creamy, zesty, and full of bold flavor. A kick of heat from Cajun seasoning and hot sauce meets the earthiness of Dijon mustard, all mixed into a rich, garlicky mayo base.

Perfect for dipping crispy fries, slathering on sandwiches, or drizzling over seafood or veggies for that extra burst of flavor that instantly elevates your food experience.

As a busy mom who never settles for boring food, I absolutely love a quick and easy sauce that can turn an average meal into an exceptional one. This spicy remoulade inspired by Cajun flavors does just that.

And just like in my ever-popular Cajun cream sauce, I find the use of Cajun seasoning in this recipe is one of the easiest ways to turn up the heat and bring complex flavor with just one singular ingredient.

Dipping a hand cut French fry into Cajun Remoulade.

Easy Cajun Remoulade Ingredient Highlights

Freshly minced garlic has more flavor than pre-minced, so if you are using pre-minced I recommend at least a full tablespoon.

I tested this recipe with both mayonnaise and Greek yogurt, and both work. I will say, for a classic remoulade you’ve got to use the mayonnaise, but if you love the tang you get from Greek yogurt, you can use that instead!

For the mustard, any grainy mustard will work. I went with a grainy Dijon mustard. I just love Dijon and it’s something I always have on hand in my fridge.

It’s important to note that the salt and spice levels vary greatly depending on the brand of Cajun seasoning you use. I use my homemade Cajun seasoning in this recipe, which is more on par with a McCormick or generic brand spice and salt-wise.

Just please note, if you’re using something heavier on the spice and salt, like Slap Yo Mama, you may want to add a little less to this sauce.

Also noteworthy: classic remoulade typically contains lemon, but after testing this recipe with and without lemon juice, I landed on leaving the lemon out. It’s just unnecessary. There’s plenty of flavor without it, and the consistency is better without.

Ingredients for Cajun remoulade - mayonnaise, hot sauce, Cajun seasoning, grainy mustard, and garlic.

Spicy Remoulade Sauce Tips and Tricks

Whisk it Up!

This mayo-based sauce with Cajun seasoning comes together quickly and easily. In fact, I would say mincing the garlic is the most tedious step in the whole recipe.

I usually crush the garlic with the side of my knife so I can easily peel it, then mince it by hand. Outside of that, all there is to do is throw everything in a bowl and mix it up.

I recommend using a whisk or fork to combine your remoulade, to make sure the Cajun seasoning is well-combined and free from clumps.

A bowl with mayonnaise, mustard, hot sauce, garlic, and Cajun seasoning all mixed together. — Use a fork or whisk to combine the mayonnaise, mustard, hot sauce, garlic, and Cajun seasoning.

Serving Your Cajun Remoulade

Outside of the fact that this Cajun sauce is so simple to make, my favorite thing about it is its versatility. I’m hard-pressed to think of anything savory that isn’t made better by dunking it in this remoulade.

Crab cakes, fried shrimp, and fish tacos all come to mind when I’m thinking about pairing this sauce.

The options are endless, but here are a few of my favorites to get your started:

Close up of Cajun remoulade on a French fry.

How I Store My Cajun Mayo

This mayo-based homemade sauce recipe lasts 1-2 weeks in an airtight container in the refrigerator. It’s best served cold or at room temperature.

I don’t recommend freezing this sauce as the mayonnaise may split when frozen.

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