Description
This Zesty Louisiana Creole Remoulade is a classic, tangy, and spicy sauce perfect for enhancing fried seafood, po’boys, or salads. Made with a blend of mayonnaise, Creole mustard, horseradish, and a medley of spices, it offers a rich flavor with a characteristic Southern and Creole twist. The sauce is simple to prepare with no cooking required and benefits from chilling to meld the bold flavors.
Ingredients
Scale
Remoulade Sauce Ingredients
- 1 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- 2 teaspoons hot sauce (like Tabasco)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/4 cup finely chopped green onions
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped parsley
- Salt and black pepper to taste
Instructions
- Combine Wet Ingredients: In a medium bowl, whisk together the mayonnaise, Creole mustard, prepared horseradish, lemon juice, white vinegar, hot sauce, and Worcestershire sauce until the mixture is smooth and uniform.
- Add Spices: Incorporate the paprika, garlic powder, onion powder, and cayenne pepper into the wet mixture. Stir well to evenly distribute the spices and create a vibrant base flavor.
- Mix in Fresh Vegetables: Gently fold in the finely chopped green onions, celery, and parsley to add texture and fresh herbal notes to the remoulade.
- Season: Add salt and black pepper to taste, adjusting the seasoning according to your preference for balance and heat.
- Chill: Cover the bowl and refrigerate the remoulade sauce for at least 1 hour to let the flavors meld and intensify, enhancing the overall taste.
- Serve: Serve chilled as a zesty dipping sauce or condiment, especially perfect with fried seafood, po’boys, or as a flavorful salad dressing.
Notes
- For a spicier remoulade, increase the cayenne pepper or add more hot sauce to taste.
- This sauce pairs exceptionally well with fried seafood such as shrimp or catfish, and is a classic accompaniment to Louisiana po’boys.
- Can also be used as a flavorful dressing for green salads or as a dip for fresh vegetables.
- Refrigerate leftovers in an airtight container and consume within 3-4 days for optimal freshness.
