This 5-minute, chunky Dijon lemon mustard remoulade is a creamy, herb-forward sauce with visible fresh parsley and whole-grain mustard, delivering layers of bold, tangy flavor. Made with a simple mayonnaise base, this versatile Louisiana-style remoulade pairs well with seafood dishes, spicy poultry, and classic Southern favorites.
Table of Contents
Jump to:
- Simple But Bold Herb Lemon Dijon Sauce
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment List
- Kitchen Must-Haves Reviews
- Storage Instructions
- Substitutions
- 5 Quick Cooking Tips
- Frequently Asked Questions
- More Sauce Recipes
- Cooking Tips and Tutorials
- 📖 Recipe
- Have a Comment or Question?
Simple But Bold Herb Lemon Dijon Sauce
Remoulade is one of those sauces that quietly does a lot of heavy lifting. Rooted in French origins and later embraced in New Orleans, this Louisiana remoulade sauce evolved into a creamy, simple-ingredient seasoned condiment built on a mayonnaise base, fresh herbs, garlic, and mustard.
My version leans intentionally chunky, with chopped fresh parsley, whole-grain mustard, and bright citrus notes that balance richness with a tangy kick. It is quick to make, easy to customize, and designed to complement bold flavors without overpowering them, making it a simple sauce you will keep in your repertoire.
Looking for authentic Louisiana cuisine? Check out the Louisiana Woman Blog and the Creole Cajun Chef.
Why You'll Love This Recipe
- Chunky, Herb-Forward Texture - Visible fresh parsley and whole-grain mustard create layers of flavor and a more rustic, homemade feel.
- Creamy But Balanced - A classic mayo-based sauce with lemon and Dijon keeps the texture rich while the flavor stays bright.
- Perfect Contrast For Spicy Dishes - The tangy flavor and fresh herbs mellow Cajun seasoning, cayenne pepper, and Creole spice blends.
- Versatile Sauce - Works as a dipping sauce, sandwich spread, or finishing drizzle for seafood and poultry.
- Quick and Approachable - A true easy remoulade sauce recipe that comes together in minutes using pantry staples.
Serving Suggestions
Serve this remoulade as a dipping sauce for crab cakes, shrimp, or French fries, or drizzle it over Cajun-spiced rice bowls for a creamy contrast. It pairs especially well with spicy chicken or fish fillets, seafood dishes seasoned with Cajun or Creole seasoning, and makes an excellent sandwich spread for po' boys, wraps, or grilled poultry sandwiches.
Note From Chef Maika
This sauce was originally created to contrast bold, spicy flavors, especially dishes like my Cajun-Spiced Shrimp recipe. I love how the combination of fresh lemon juice and herbs brings a clean, fresh taste, while the
Dijon and whole-grain mustard add that tangy kick that rounds everything out. Imagine it with spicy chicken, crispy fish fillets, or layered on sandwiches. It is a creamy sauce that keeps spicy seafood and poultry exciting without overwhelming the dish.
Recommended Reads
- Best Air Fryer Honey Dijon Mustard Chicken Rice Bowl
- Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade
- Baked Cajun Honey Mustard Salmon Cauliflower Steaks & Potatoes
- Caesar Salad with Egg Tomatoes and Chili-Infused Croutons
- Homemade Caesar Dressing Recipe (Creamy & Classic)
Ingredients with Steps
To make the sauce, finely chop or blend fresh parsley, garlic, mayonnaise, Dijon mustard, lemon juice, and lemon zest in a food processor until creamy but still slightly chunky. Season with kosher salt and black pepper to taste, then transfer the sauce to a covered container and refrigerate briefly to allow the flavors to come together before serving.
Culinary Glossary
This section concisely defines the key ingredients and techniques covered in this post to enhance understanding and improve cooking skills.
Ingredients
- Remoulade - A creamy, mayonnaise-based sauce with French roots that became popular in Louisiana cuisine, often served with seafood and fried foods.
- Whole-Grain Dijon Mustard - A mustard made with visible mustard seeds that adds texture and a tangy, slightly spicy flavor to sauces.
- Mayonnaise Base - A sauce foundation made primarily from mayonnaise, providing richness and a creamy texture.
- Fresh Parsley - A bright green herb that adds fresh, clean flavor and color to sauces and dressings.
- Lemon Zest - The finely grated outer peel of a lemon, used to add concentrated citrus aroma without extra acidity.
Techniques
- Food Processor - A kitchen appliance used to quickly chop, blend, or puree ingredients into a smooth or textured mixture.
- Pulse - A technique where the food processor is turned on and off in short bursts to control texture and prevent over-blending.
- Season to Taste - Adding salt and pepper gradually while tasting, allowing you to adjust seasoning to your preference.
- Meld - Letting a sauce rest so the flavors blend and deepen over time.
- Chunky Texture - A sauce consistency in which ingredients are not fully smooth, leaving visible pieces that add texture and visual appeal.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Gather all the necessary ingredients to begin.
Before adding the ingredients, double-check that the food chopper pieces are locked in place. Get this KitchenAid Food Chopper.
Use a microplane/ zest grater to get fine lemon zest. This adds a lemony flavor without increasing the amount of lemon juice, which can make the sauce more sour.
Add the parsley, garlic, mayonnaise, Dijon mustard, lemon juice, and lemon zest to a food processor
Between blending or pulsing, scrape down the sides to ensure a smooth blend.
Pulse until the sauce is combined and creamy, keeping some texture from the herbs and whole-grain mustard.
Taste and season with kosher salt and black pepper as needed. Transfer the sauce to a container, cover, and refrigerate for 15 to 30 minutes to let the flavors meld before serving.
Equipment List
Here's what you'll need to make this recipe with ease:
- Food Processor - Quickly chops and blends the herbs, garlic, and mayonnaise into a creamy but slightly chunky sauce.
- Cutting Board - Provides a stable surface for prepping parsley, garlic, and lemon zest if pre-chopping.
- Chef's Knife - Useful for trimming parsley and roughly chopping garlic before blending.
- Microplane or Zester - Removes fine lemon zest without the bitter white pith. Learn all about Zesting.
- Rubber Spatula - Helps scrape down the sides of the food processor and transfer the sauce cleanly. Check out Unlock the Power of Rubber Spatulas: Essential Cooking Tips & Techniques.
- Airtight Container - Keeps the sauce fresh and prevents it from absorbing fridge odors during storage.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: The KitchenAid 3.5 Cup Food Chopper is a must-have in the kitchen at a great price. It’s compact, powerful, and lightweight, making meal prep easier without taking up much space. I love its one-touch operation, perfect for quickly chopping, mixing, and puréeing. Plus, it's easy to clean. Watch me use it for my Spicy Tomato Farro Risotto and Chili Herb Crusted Rainbow Trout recipes. This chopper is essential, especially if you love cooking with lots of gadgets like me!
My Review: Over the past decade, this Microplane has been and still is my favorite! My replacement was once when someone came to borrow it in the kitchen and left it next to an open flame at the Ritz! And it scorched the metal. Honestly, it worked great, but I was young and concerned about aesthetics. Go figure! This was a professional kitchen staple. You can use it to enhance the citrus flavor and presentation of foods, from pureed soups to beautiful French custards, just like my Green Kale Lentil Soup, which has a delicious lemon broth. It’s the original, and it’s my must-have go-to item.
My Review: I've currently switched to the ThermoWorks Hi-Temp Silicone Spatula, and it's been great. The fact that it's all silicone makes it easy to throw in the dishwasher and ensures it will last a long time. It is well-made, and the tip is super thin, which is great for scraping; at first, I was afraid it would crack, but it has not yet. Just be careful with it around blades. I made this mistake and have a small snip on mine, but it hasn't cracked around it. So it's still holding well. Plus, get another color besides white, if you care about a continual clean look; my white one is slightly stained.
Review: The Ball Wide Mouth Pint Mason Jars with Lids & Bands (16 oz, 2-Pack) are durable, versatile glass jars perfect for storing everything from sauces to dressings. With a wide opening for easy filling and airtight lids for freshness, they’re a must-have for kitchen storage. I love using these jars, especially for hot and cold sauces and dressings. Because they're glass, the flavors stay pure and aren’t affected by other items in the fridge. The airtight mason jar lids keep everything fresher for longer, definitely a staple in my kitchen!
Storage Instructions
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Store the remoulade in an airtight container in the refrigerator for up to 3 days. Because this is a mayonnaise-based sauce made with fresh herbs and garlic, it is best enjoyed fresh. Stir well before serving, as natural separation may occur during storage.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy-Free
- This recipe is dairy-free, and mayonnaise is not a dairy product.
Gluten-Free
- This recipe is already gluten-free.
Vegetarian
- This recipe is also already vegetarian.
Convenience
- Fresh Parsley - Use dried parsley in a smaller amount, or substitute with dried Italian seasoning for a similar herb-forward flavor.
- Fresh Garlic - Replace with garlic powder or granulated garlic when fresh cloves are unavailable.
- Whole-Grain Dijon Mustard - Use regular Dijon mustard, spicy brown mustard, or yellow mustard for a milder, smoother sauce.
- Mayonnaise - Substitute with light mayonnaise or avocado oil mayonnaise if that's what you have on hand.
- Fresh Lemon Juice - Use bottled lemon juice or a splash of white vinegar or white wine vinegar for acidity. Learn How to Use a Citrus Squeezer for Max Juice.
- Lemon Zest - Skip it if needed, or add a small pinch of dried lemon peel or extra acid to brighten the sauce. Learn more about Zesting.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
5 Quick Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Pulse, don't puree - Use short pulses in the food processor to keep the herbs visible and avoid turning the sauce completely smooth.
- Taste after resting - Letting the sauce sit in the fridge allows the garlic and Dijon to mellow, so always taste again before serving.
- Adjust thickness easily - If the sauce feels too thick, stir in a small splash of olive oil or water until it reaches a spoonable consistency.
- Balance spicy dishes - This remoulade works best as a contrast to Cajun or Creole seasoning, not as the primary source of heat. Checkout Scoville Scale and Chili Pairings.
- Stir before serving - Natural separation can happen with mayonnaise-based sauces, so give it a quick stir to restore the creamy texture.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
The sauce is lightly pulsed and includes whole-grain Dijon mustard and chopped fresh herbs, keeping a visible texture rather than a fully blended consistency.
Yes. Finely chop the parsley and garlic by hand, then combine in a large bowl for a more rustic texture.
No. It is tangy and herb-forward, designed to balance spicy foods rather than add heat.
Because it is a mayonnaise-based sauce with fresh herbs and garlic, it is best used within 3 days when stored properly in an airtight container.
This sauce pairs especially well with seafood dishes like shrimp and crab cakes, as well as spicy chicken, fish fillets, sandwiches, and fries.
More Sauce Recipes
Looking for other sauce recipe ideas like this? Try these:
- Spicy Jalapeño Chimichurri Sauce Recipe
- 5-Minute Spicy Sesame Soy Dressing Recipe
- Spicy Nuoc Cham Sauce (Vietnamese Fish Dipping Sauce)
- Grilled Lemon Oregano Dressing & Vinaigrette Recipe
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Best Food Audiobooks for Chefs & Home Cooks
- Winter Seasonal Produce Guide: What's In Season
- What Is HACCP and Why Every Home Cook Should Care About It
- Holiday Kitchen Safety Tips: How to Cook, Serve, and Store
📖 Recipe
5-Minute Chunky Dijon Lemon Mustard Remoulade Sauce Recipe
Ingredients
- 1 ¼ cups flat-leaf parsley packed
- 6 cloves garlic
- ⅓ cup mayonnaise
- 1 ½ tablespoons whole-grain Dijon mustard
- 1 large lemon juiced and zested
- Kosher salt and ground black pepper to taste
Equipment
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Sauce: Finely chop or blend the parsley, garlic, mayonnaise, Dijon mustard, lemon juice, and lemon zest in a food processor until smooth but slightly textured. Season with salt and black pepper to taste. Transfer to a covered container and refrigerate for 15 to 30 minutes to allow the flavors to meld before serving.
Notes
- 1 cup sauce (8 fl oz)
- Serving size: 2 tablespoons
- Servings per batch: 8 servings
Nutrition
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Chef Maika Frederic-Liebman
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in professional kitchens, classrooms, and children's therapy, she brings a thoughtful, inclusive touch to every dish as a trained chef, former teacher, and technician. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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