Homemade Louie Dressing takes a shrimp Louie salad to the next level. This creamy, tangy dressing is bright with fresh herbs, lemon, and capers, with a savory note from Worcestershire and a gentle bite from horseradish. It’s quick to make—ready in about 10 minutes—and keeps in the refrigerator for up to two weeks.
Some restaurant dishes become favorites you order repeatedly. For me, that’s the grilled shrimp Louie salad: charred shrimp, roasted beets, olives, tomatoes, and avocado, all finished with a creamy Louie dressing. I developed this homemade version to capture that same balance of creamy richness, herb freshness, briny capers, and a little heat.
Why you’ll love this recipe:
- Louie dressing is similar to Thousand Island but less sweet and often slightly spicy. It’s creamy, full of fresh herb flavor, and perfect for seafood salads like shrimp Louie.
- The dressing comes together in about 10 minutes and can be made with regular mayo, vegan mayo, or Greek yogurt for a lighter option.
- It stores well in the refrigerator for up to two weeks, making it a great make-ahead option.
Recipe ingredients
All the ingredients contribute to the dressing’s balanced flavor. Use substitutions where needed (see notes below for ideas).
- Mayo — 1 cup; regular, avocado-oil, or vegan mayo. Greek yogurt can be used as a swap for a tangier, lower-fat option.
- Ketchup — 3 tablespoons; provides mild tomato flavor. Choose a lower-sugar ketchup if you prefer less sweetness.
- Fresh herbs — chopped chives and Italian flat-leaf parsley add brightness and the signature Louie flavor.
- Lemon juice — fresh lemon juice brightens and balances the richness.
- Garlic — 1 clove minced (or 1/4 teaspoon garlic powder) for savory depth.
- Worcestershire sauce — 1 teaspoon for umami; can be swapped for soy sauce, tamari, or liquid aminos.
- Capers — 1 teaspoon for a briny, tangy note that complements seafood.
- Prepared horseradish — 1/4 teaspoon for a subtle spicy kick; increase to taste if you like more heat.
- Sweet pickle relish — 1 tablespoon (drained) adds texture and a touch of sweet-briny flavor; dill relish can be used instead.
- Salt and freshly ground black pepper — to taste.
See the recipe card below for exact quantities and serving information.
How to make this recipe
This Louie dressing is very straightforward to prepare.
- Place all ingredients except the pickle relish into the bowl of a food processor or a blender. Process until smooth, then taste and adjust seasoning with salt, pepper, lemon juice, or more horseradish if desired.
- Transfer the dressing to a bowl and fold in the sweet pickle relish. If you prefer more texture or sweetness, add up to 1 additional tablespoon of relish.
- Chill if desired, then serve drizzled over your favorite salad—especially shrimp Louie—or use as a dip for vegetables or chilled seafood.
Recipe FAQs
Louie dressing typically uses mayo, ketchup or chili sauce, green onions or chives, and often horseradish or chili for heat. It isn’t sweet and has a savory, slightly spicy profile. Thousand Island dressing is sweeter, usually contains sweet pickle relish and sometimes finely chopped onions, and lacks the horseradish or chili heat found in a Louie.
Substitute mayo with vegan mayonnaise for a dairy-free option or use Greek yogurt for a tangier, lower-fat version. Texture and flavor will vary slightly but the dressing will still be delicious.
Recipe notes
- I often use avocado oil mayo, but any mayo works fine. Greek yogurt gives a lighter, tangier result.
- Pick a ketchup that isn’t overly sweet if you prefer a more savory dressing. Using too much ketchup will make the dressing noticeably sweeter.
- For extra heat, swap ketchup for chili sauce or add additional prepared horseradish.
- If you need a gluten-free version, replace Worcestershire with gluten-free soy sauce, tamari, or coconut aminos.
More salad dressing ideas
- Try this Louie dressing on shrimp or crab salads for a classic pairing.
- Use it as a creamy sauce for grilled vegetables or a dip for crudités.
- If you enjoy experimenting, swap herbs or adjust acidity and heat to create your perfect dressing.
Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media to share a photo of your dish.
Homemade Louie Dressing
Equipment
- Food processor or blender
- Bowl and spoon for stirring in the relish
Ingredients
- 1 cup mayo (regular or vegan)
- 3 tablespoons ketchup
- 2 tablespoons chopped chives
- 1 tablespoon coarsely chopped Italian flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon capers
- 1/4 teaspoon prepared horseradish
- 1 tablespoon sweet pickle relish, drained
- Salt and freshly ground black pepper, to taste
Instructions
- Add all ingredients except the pickle relish to a food processor or blender. Process until smooth. Taste and adjust seasoning with salt, pepper, lemon, or horseradish if needed.
- Pour the dressing into a bowl. Stir in the sweet pickle relish, adding up to 1 additional tablespoon if you prefer more texture or sweetness.
- Serve immediately over salad or chilled. Store in an airtight container in the refrigerator for up to two weeks.
Notes
- Using a lower-sugar, natural ketchup keeps the dressing from becoming too sweet.
- For a spicier dressing, replace ketchup with chili sauce or increase the horseradish.
- Worcestershire can be substituted with soy sauce or tamari for a similar savory depth; choose gluten-free tamari if necessary.
Nutrition (per 2 Tbsp)
Calories: 127 kcal; Carbohydrates: 3 g; Protein: 1 g; Fat: 12 g; Sodium: 161 mg. Nutrition is an estimate for informational purposes only.