Keto Remoulade Sauce (5-Minute Low-Carb Dipping Sauce)

This keto remoulade sauce is a creamy, tangy Cajun-style sauce you stir together in 5 minutes, with about 0.5g net carbs per tablespoon. It’s made with real remoulade flavors (capers, Creole mustard, horseradish, dill pickles and a splash of hot sauce) and no sugar, so it tastes like the restaurant version without the sweet relish or corn syrup found in many jarred sauces.

Spoon it over crab cakes, use it as a keto dipping sauce for chicken, or spread it on a lettuce-wrap po’ boy. If you’ve only had store-bought remoulade, homemade remoulade sauce is a different thing entirely: brighter, punchier and fully under your control.

Try this keto-friendly and low carb Remoulade Sauce on Keto Southern Air Fryer Drumsticks, Keto Air Fryer Chicken Tenders, or even Keto Air Fryer Zucchini Fries.

Why You’ll Love This Keto Remoulade

• About 0.5g net carbs per tablespoon. No sweet relish, no added sugar.
• Real remoulade flavor. Capers, horseradish and Creole mustard give it the tangy, spicy bite a true Louisiana remoulade should have.
• Five minutes, one bowl. Stir and serve, or chill 30 minutes for deeper flavor.
• Works on almost everything. Seafood, chicken, burgers, roasted vegetables and keto fries.

Ingredients for Keto Remoulade Sauce

• Mayonnaise: The base. Use a sugar-free mayo; avocado oil mayo works well.
• Creole or Dijon mustard: Creole mustard is traditional and slightly grainy. Dijon is a good stand-in.
• Dill pickles: Finely chopped dill pickles (or dill relish) add crunch and tang without sugar. Skip sweet relish.
• Capers: Briny and salty; they’re what makes this taste like remoulade instead of tartar sauce.
• Prepared horseradish: A small amount adds sharp heat.
• Hot sauce: Louisiana-style hot sauce for gentle heat.
• Paprika and Cajun seasoning: Color plus a smoky, savory backbone. Check that your Cajun blend has no sugar.
• Garlic: Garlic powder or one small fresh clove, grated.
• Lemon juice: Fresh juice brightens the sauce.
• Fresh parsley: Color and a clean finish.

How to Make Keto Remoulade Sauce

Step 1: Finely chop the dill pickles and capers so they spread evenly through the sauce and every bite gets a little crunch and brine.

Step 2: Add the mayonnaise, mustard, pickles, capers, horseradish, hot sauce, lemon juice, paprika, Cajun seasoning, garlic and parsley to a small bowl. Whisk until smooth and creamy.

Step 3: Taste and adjust. Add more lemon juice for tang, more hot sauce or Cajun seasoning for heat, or more horseradish for extra bite.

Step 4: Serve right away, or cover and refrigerate for 30 minutes so the flavors blend. Stir once more before serving.

How Many Carbs Are in Remoulade Sauce?

This homemade keto remoulade has about 0.5g net carbs per tablespoon. Nearly all the volume is mayonnaise, which has essentially no carbs; the trace carbs come from the mustard, horseradish and pickles.

Store-bought and restaurant remoulade can be higher because many recipes use sweet pickle relish, ketchup, or added sugar or corn syrup. If you buy a jar, check the label for sugar in the first few ingredients and compare the carbs per serving.

The quick rules for low-carb remoulade:

• Use dill pickles, never sweet relish.
• Use sugar-free mayonnaise and a sugar-free Cajun seasoning.
• Skip ketchup, which many “pink” remoulade versions include.

Is Remoulade Sauce Healthy?

Remoulade is a rich, mayonnaise-based sauce, so “healthy” depends on your goals and your portion. For low-carb and keto eating, this version fits well: no sugar, minimal carbs, and simple whole ingredients you can read on the label.

To make a lighter remoulade, replace half the mayonnaise with plain full-fat Greek yogurt. It cuts the fat and calories and adds protein, with a small carb increase. Using avocado oil mayo is another easy upgrade, and a 1–2 tablespoon serving is plenty for dipping.

Keto Dipping Sauce Ideas: What to Serve With Remoulade

Remoulade is a seafood sauce at heart, so start there. It’s the classic partner for Air Fryer Maryland Crab Cakes (swap the saltines for crushed pork rinds to keep them keto), and it’s just as good with the brighter Air Fryer Lemon Crab Cakes.

For shrimp, try it with Air Fryer Salt and Pepper Shrimp, and for a Southern fish-fry plate, serve it with the no-breading version of Air Fryer Catfish.

It also works as an everyday keto dipping sauce. Serve it with Keto Air Fryer Chicken Tenders, Keto Southern Air Fryer Drumsticks, or Keto Air Fryer Zucchini Fries in place of ketchup.

More ways to use it:

• Spread it on a lettuce-wrap burger or po’ boy.
• Drizzle it over roasted asparagus or grilled fish.
• Use it as a dip for cucumber spears, celery and bell pepper strips.

Recipe Tips

• Chop finely. Small pieces of pickle and caper make a smoother sauce that clings to food.
• Let it rest. It tastes good right away and even better after 30 minutes to a few hours in the fridge.
• Control the heat. Start with 1 teaspoon hot sauce; add more after tasting.
• Make it Creole-style pink. Add more paprika for color instead of ketchup to keep it low-carb.
• Thicker sauce: Add a spoonful of sour cream.

Storage

Store keto remoulade in an airtight container in the refrigerator for up to 1 week. Stir before serving. Don’t freeze it; the mayonnaise separates when thawed.

Keto Remoulade Sauce FAQs

Can I make a keto dipping sauce that feels high-end in 30 seconds?

Yes. Stir mayonnaise, Creole or Dijon mustard, chopped capers, lemon juice and a dash of hot sauce together and serve. Capers and fresh lemon are what make it taste restaurant-quality; chilling is optional.

What’s the difference between remoulade and tartar sauce?

Both are mayonnaise-based, but tartar sauce is milder and pickle-forward. Louisiana remoulade adds mustard, horseradish, hot sauce and Cajun spices for a spicier, more complex flavor.

Is remoulade sauce keto?

Homemade remoulade made with sugar-free mayo and dill pickles is keto. Many store-bought versions contain sugar, so check the label.

Is this remoulade dairy-free?

Yes, as written. Use a dairy-free mayonnaise and skip the optional sour cream.

Can I make it ahead?

Yes. It’s best made a few hours to a day ahead so the flavors meld.