Remoulade sauce originated in the Picardy region of northern France during the 17th century. The name "remoulade" is derived from the French word rémolat, which referred to horseradish, suggesting that horseradish may have been a key ingredient in early versions of the sauce. Over time, the recipe evolved, and by the 19th century, remoulade had become a mayonnaise-based sauce flavored with mustard, capers, shallots, and various herbs.

The sauce made its way to Louisiana in the early 1700s with French settlers and was embraced by Creole and Cajun cuisines. In New Orleans, remoulade underwent further transformation, incorporating local ingredients and flavors. The classic French version was adapted to suit the region's palate, resulting in a spicier and more robust sauce. Today, New Orleans-style remoulade is a staple condiment, particularly popular with seafood dishes like shrimp and crab cakes, as well as fried foods such as po'boy sandwiches and fried green tomatoes.