White Remoulade Sauce

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This is such a wonderful dipping sauce for chips, veggies, and one of our all-time favorite appetizers, Crab Beignets.

Remoulade Sauce originated in France many, many years ago. That’s why it’s so popular in many Louisiana Creole dishes which are heavily influenced by French cuisine.

A small spoon being held up holding a spoonful of white remoulade topped with chopped scallions over a bowl of the same.

How To Make White Remoulade Sauce

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How To Serve White Remoulade Sauce

We have to say that this sauce goes perfectly with Southern Crab Beignets! They are creamy on the inside and crunchy on the outside and are made even better when dipped into this flavorful sauce.

But, this sauce is good for dipping crackers into, not to mention a beautiful platter of cut vegetables!

We love these Crab Beignets so much, and this delicious and creamy dipping sauce is the perfect compliment!

A person spooning on white remoulade onto a fried Southern crab beignet.

Ready to make the best dipping sauce this side of New Orleans? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowoToeFedaLoon and hashtag #HowToFeedaFoon!

A small spoon being held up holding a spoonful of white remoulade topped with chopped scallions over a bowl of the same.

White Remoulade Sauce

This White Remoulade Sauce is the perfect dipping sauce for veggies and all kinds of appetizers, such as Crab Beignets. Amazing!
5 from 1 vote
Print Pin Rate
Course: Sauce
Cuisine: Appetizer
Keyword: easy dippng sauce recipe, how to make a white remoulade sauce
Prep Time: 10 minutes
Chill time (minimum): 30 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 194kcal


  • ¼ cup yellow onion finely chopped
  • ¼ cup scallions finely chopped
  • Zest and juice of 1/2 of lemon
  • ½ tsp Worcestershire sauce
  • 1 cup mayonnaise


  • Combine all the ingredients in a bowl and chill at least 30 minutes or up to 8 hours to allow the flavors to develop before serving.


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The remoulade is better after it has time to chill in the fridge. 30 minutes is the minimum but overnight is even better.
It will keep covered in the fridge for up to 7 days. We don't recommend freezing the remoulade. 


Calories: 194kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 182mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

POST UPDATE: This recipe was originally published in June 2016, but was updated in November 2023. The recipe is adapted from Donald Link’s Real Cajun.


  • 5 stars
    We’ve tried numerous romoulade recipes, but this one tops it. It was so simple, but so perfect! My DH and I have tried it on lots of things, and we’re thrilled with it every time. Sometimes simple is the best!

    • Hi Joyce! We couldn’t agree more. Sometimes you just need to let those simple delicious flavors do their work. We love this remoulade, too. I am whipping up a batch almost every other week, cuz it’s good on so many dishes. Thank you SO MUCH for letting us know that you liked it. Stay in touch!! All the best, Kris & Wesley. 🙂

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