Description
This authentic Louisiana Remoulade Sauce is a zesty, creamy condiment bursting with bold Creole flavors. Perfect for enhancing fried seafood, po’boys, crab cakes, or as a versatile dipping sauce, it combines mayonnaise, Creole mustard, horseradish, and a medley of spices for a vibrant, tangy taste. Easy to prepare and naturally gluten-free, this no-cook sauce brings classic Cajun flair to your table.
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 white vinegar
- 1 tablespoon hot sauce (like Crystal or Tabasco)
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 1 green onion, finely chopped
- 1 small celery stalk, finely minced
- 1 tablespoon finely chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Combine Condiments and Spices: In a medium bowl, whisk together the mayonnaise, Creole mustard, prepared horseradish, lemon juice, white vinegar, hot sauce, smoked paprika, garlic powder, onion powder, Cajun seasoning, Worcestershire sauce, and sugar until the mixture is smooth and evenly blended.
- Add Fresh Vegetables and Herbs: Stir in the finely chopped green onion, minced celery stalk, and freshly chopped parsley to incorporate fresh flavors and texture into the sauce.
- Season and Chill: Season the sauce with salt and freshly ground black pepper according to taste. Cover the bowl with plastic wrap or transfer the sauce to an airtight container, then refrigerate for at least 1 hour to allow the flavors to meld and intensify.
- Serve: After chilling, serve the remoulade sauce chilled as a flavorful accompaniment with fried seafood, po’boys, crab cakes, or as a dipping sauce for various dishes.
Notes
- For a smoother texture, blend all ingredients in a food processor instead of whisking by hand.
- Adjust the spice level by increasing or reducing the amount of hot sauce used.
- Store the remoulade sauce in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Cajun, Creole
