Homemade Louie Dressing transforms a shrimp Louie salad into something extraordinary. This creamy, herb-forward dressing combines bright lemon, briny capers and a hint of horseradish for a savory, slightly spicy finish. It comes together in about 10 minutes and keeps well in the refrigerator.
Some dishes become favorites you order again and again — I’m definitely guilty of that. For years my family and I keep returning to a restaurant where I’m torn between two choices: fish tacos or the grilled prawn Louie salad. The salad won me over the very first time with charred shrimp, roasted beets, olives, tomatoes and avocado. What elevates it even more is the Louie dressing.
I set out to recreate that dressing at home. This version is rich and creamy, brightened with fresh parsley and chives, balanced with lemon and capers, and rounded with Worcestershire sauce. A little prepared horseradish gives it a gentle heat. It’s easy to make in a food processor or blender, and it stores for up to two weeks in the fridge.
Why you’ll love this recipe:
- Louie dressing is similar to Thousand Island in texture but less sweet and often a bit spicy. It’s creamy, tangy and herb-forward—ideal for shrimp Louie salad or any crisp greens.
- This recipe takes about 10 minutes and can be made with regular mayo, vegan mayo or Greek yogurt for a lighter version.
- Make ahead: the dressing holds well in the refrigerator for up to two weeks, making it a convenient prep-ahead option.
Recipe ingredients
A few simple ingredients give this Louie dressing its distinctive flavor. Adjust quantities or swaps as needed to match your taste.
- Mayo – Regular, avocado oil mayo, or vegan mayo. Greek yogurt works as a lighter substitute.
- Ketchup – Use a natural, lower-sugar ketchup to avoid an overly sweet dressing.
- Fresh herbs – Parsley and chives brighten the dressing; using fresh herbs is recommended.
- Worcestershire sauce – Adds savory depth; substitute soy sauce, tamari or liquid aminos if needed.
- Lemon juice – Freshly squeezed for the best bright flavor.
- Capers – Give a tart, briny pop that’s essential to the dressing’s profile.
- Prepared horseradish – Adds a clean, sharp heat. Increase to taste if you like more kick.
- Sweet pickle relish – Adds texture and a touch of sweetness; dill relish may be substituted.
- Salt and pepper – To taste.
See the recipe card below for exact quantities and full instructions.
How to make this recipe
This Louie dressing is quick and straightforward.
- Combine all ingredients except the pickle relish in a food processor or blender and process until smooth. Taste and adjust seasonings (salt, pepper, lemon, or horseradish) as needed.
- Transfer to a bowl and stir in the sweet pickle relish. Add up to an extra tablespoon if you prefer more texture.
- Chill briefly before serving to let flavors meld. Serve over shrimp Louie salad, crab salad, or as a dip for vegetables.
Recipe FAQs
Louie dressing is typically less sweet and often includes horseradish or chili sauce for a subtle heat. Thousand Island is sweeter and usually contains more sweet pickle relish. Both are mayo-based, but Louie leans savory and tangy rather than sweet.
Yes. Use vegan mayo or swap in Greek yogurt for a lighter, tangier dressing.
Recipe notes
- Use your favorite mayo or a plant-based alternative. Greek yogurt yields a fresher, tangier finish.
- Choose a ketchup with minimal added sugar to avoid a sweet dressing; ketchup mainly contributes tomato flavor here.
- For a spicier version, use chili sauce instead of ketchup or add more horseradish.
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Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.
Homemade Louie Dressing
Equipment
- Food processor or blender
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 (without liquid)
- Salt and freshly ground black pepper, to taste
Instructions
- Place all ingredients except the pickle relish into the bowl of a food processor or blender. Process until smooth. Taste and adjust seasoning with salt, pepper, lemon or horseradish.
- Pour the dressing into a bowl and stir in the pickle relish. Add up to 1 tablespoon more relish if you prefer extra texture.
- Serve over your favorite salad, especially shrimp Louie, or use as a dip. Refrigerate in a sealed container for up to two weeks.
Notes
- Choose a lower-sugar ketchup to keep the dressing from becoming too sweet.
- Substitute chili sauce for ketchup or increase horseradish for more heat.
- Worcestershire sauce can be replaced with soy sauce, tamari or coconut aminos for a gluten-free option.
Nutrition
Serving: 2 tablespoons • Calories: 127 kcal • Carbohydrates: 3 g • Protein: 1 g • Fat: 12 g • Sodium: 161 mg