Description
This classic Louisiana Remoulade Sauce is a creamy, tangy, and spicy condiment that pairs perfectly with seafood, po’boys, crab cakes, and fried green tomatoes. Made with mayonnaise, Creole mustard, horseradish, and a blend of herbs and spices, this no-cook sauce delivers vibrant Cajun and Creole flavors in just 10 minutes.
Ingredients
Scale
Remoulade Sauce Ingredients
- 1 cup mayonnaise
- 2 tablespoons Creole mustard (or spicy brown mustard)
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce (like Louisiana or Crystal)
- 1 tablespoon paprika
- 1 teaspoon Worcestershire sauce
- 2 garlic cloves, minced
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped parsley
- Salt and pepper to taste
Instructions
- Combine Wet Ingredients: In a medium bowl, mix together the mayonnaise, Creole mustard, prepared horseradish, lemon juice, hot sauce, paprika, and Worcestershire sauce until smooth.
- Add Aromatics: Stir in the minced garlic, finely chopped green onions, and parsley, ensuring the mixture is well blended and uniform in texture.
- Season and Adjust: Taste the sauce and season with salt and pepper to your preference, adjusting the heat level by adding more hot sauce if desired.
- Chill for Best Flavor: Cover the bowl and refrigerate the remoulade sauce for at least 1 hour before serving to allow the flavors to meld perfectly.
Notes
- This sauce is ideal for enhancing the flavor of po’boys, crab cakes, fried green tomatoes, shrimp, and other seafood dishes.
- Store the remoulade in an airtight container in the refrigerator for up to 5 days.
- For a spicier sauce, increase the amount of hot sauce or add a pinch of cayenne pepper.
- You can substitute spicy brown mustard if Creole mustard is unavailable.
