Description
This Zesty Louisiana Creole Remoulade is a flavorful, tangy, and spicy sauce perfect for enhancing seafood dishes like shrimp, crab cakes, and fried fish. This no-cook recipe combines traditional Creole mustard with horseradish, hot sauce, and fresh herbs to create a creamy and vibrant condiment that also works wonderfully as a spread for po’boys and burgers.
Ingredients
Scale
Remoulade Sauce Ingredients
- 1 cup mayonnaise
- 2 tablespoons Creole mustard (or spicy brown mustard)
- 1 tablespoon ketchup
- 1 tablespoon prepared horseradish
- 2 teaspoons hot sauce (like Tabasco)
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2 tablespoons finely chopped green onions
- 2 tablespoons finely chopped parsley
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Wet Ingredients: In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, prepared horseradish, hot sauce, and lemon juice until the mixture is smooth and homogenous.
- Add Fresh Herbs and Spices: Stir in the minced garlic, finely chopped green onions, parsley, paprika, cayenne pepper, salt, and black pepper until everything is fully combined and evenly distributed throughout the sauce.
- Adjust Seasoning: Taste the remoulade and adjust seasoning as desired, adding more hot sauce or spices if you prefer a spicier or more tangy flavor.
- Refrigerate to Meld Flavors: Cover the bowl with plastic wrap or transfer the sauce to an airtight container and refrigerate for at least 1 hour before serving. This resting time allows the flavors to fully meld and deepen.
Notes
- This remoulade sauce pairs excellently with seafood such as shrimp, crab cakes, and fried fish.
- It also serves as a delicious spread for po’boys, sandwiches, and burgers.
- Store any leftover sauce in the refrigerator for up to 5 days to maintain freshness and flavor.
- For a milder version, reduce the amount of hot sauce and cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Creole
