Zesty Louisiana Creole Remoulade Recipe
This Zesty Louisiana Creole Remoulade Recipe is the very definition of Southern flavor in a bowl! It’s creamy, spicy, and tangy with just the right amount of flair, perfect for dressing up fried seafood, crab cakes, or even crisp raw veggies. Using a blend of iconic Creole ingredients and fresh herbs, this remoulade is all about bold taste and versatility, bringing a bit of Louisiana’s soulful charm to your kitchen table. Whether you’re prepping for a crawfish boil or adding zip to a weeknight grilled shrimp platter, this crowd-pleasing sauce always steals the show.
Ingredients You’ll Need
This recipe comes together with a handful of kitchen staples, each one playing a starring role in building flavor, texture, and that unmistakable Creole color. Here’s what you’ll need — every ingredient brings something special to the party!
- Mayonnaise: The creamy base that holds everything together and gives the sauce its silky texture.
- Creole mustard (or spicy brown mustard): Adds tangy depth and authentic Southern zip — use Creole mustard if you can find it.
- Ketchup: For a touch of sweetness and classic tomato flavor that rounds out the heat.
- Prepared horseradish: Delivers that distinctive, little-bit-nose-tingling spice that sets remoulade apart from other sauces.
- Lemon juice: Brightens up the whole mixture with a zingy citrus kick.
- Hot sauce (such as Tabasco): The secret weapon for spicy, vinegary punch — you can dial this up or down depending on your heat preference.
- Worcestershire sauce: Adds complexity and a dash of umami to the overall flavor.
- Paprika: Gives a smoky earthiness as well as that beautiful reddish color that’s classic in Creole sauces.
- Garlic powder: For a subtle, mellow garlicky foundation without overpowering the other spices.
- Onion powder: Adds delicious savory depth to every bite.
- Cayenne pepper: Turns up the heat and infuses authentic Creole fire — adjust this to your own taste buds’ liking.
- Salt: Just a pinch to balance and pull all the flavors together.
- Black pepper: Brings gentle warmth and a touch of sharpness.
- Finely chopped green onions: Adds fresh crunch and a mild oniony note for wonderful texture.
- Finely chopped parsley: Brightens up the finished dish with color and a clean, herbal freshness.
How to Make Zesty Louisiana Creole Remoulade Recipe
Step 1: Combine the Creamy Base
In a medium-sized mixing bowl, combine the mayonnaise, Creole mustard, ketchup, horseradish, lemon juice, hot sauce, and Worcestershire sauce. Stir everything together until the mixture looks smooth and cohesive — you’ll start to see that rosy Cajun color take shape right away!
Step 2: Add the Spices
Sprinkle in the paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to ensure the seasonings are completely blended in. You should see specks of spice throughout the sauce — these are little bursts of flavor!
Step 3: Fold in Fresh Herbs
Gently fold in the finely chopped green onions and parsley. These fresh ingredients not only add flavor, but also give the remoulade a pop of color and irresistible crunch. If you like a chunkier texture, leave them roughly chopped; for a smoother sauce, mix them in very finely.
Step 4: Chill and Meld the Flavors
Cover the bowl and let your remoulade chill in the fridge for at least one hour. This resting time really allows all the ingredients to get to know each other, resulting in a richer, more unified flavor. If you’re in a hurry, even 30 minutes helps — but longer is always better when it comes to bold Creole sauces!
How to Serve Zesty Louisiana Creole Remoulade Recipe
Garnishes
A sprinkle of extra chopped parsley or a dusting of paprika looks beautiful right on top of this Zesty Louisiana Creole Remoulade Recipe. Try adding a few thinly sliced green onions for both garnish and a punch of crunch. If you’re feeling fancy, a lemon wedge on the side is always a lovely Southern touch!
Side Dishes
This remoulade absolutely shines alongside crispy fried shrimp, catfish, or classic crab cakes. It’s also fantastic with grilled or boiled seafood, seasoned French fries, hush puppies, or soft po’ boy sandwiches. For a lighter option, set out a platter of raw veggies or boiled new potatoes for easy dipping — Creole flavor without any fuss.
Creative Ways to Present
Tuck your Zesty Louisiana Creole Remoulade Recipe into a mason jar for a rustic look at your next fish fry, or spoon it into a small dipping bowl for each guest. For parties, swirl it onto a platter before arranging fried seafood on top, or pipe dollops onto deviled eggs for a spicy twist. A squeeze bottle makes for fun zigzag drizzle over anything from sandwiches to salads!
Make Ahead and Storage
Storing Leftovers
The Zesty Louisiana Creole Remoulade Recipe lasts beautifully in an airtight container in the refrigerator for up to a week. Just cover it tightly to keep those bold flavors fresh and lively. You may notice the sauce deepens in flavor after sitting, making it even tastier on day two or three!
Freezing
While you can technically freeze remoulade, the creamy base might separate once thawed, and the texture can become a bit uneven. This sauce is best enjoyed fresh or within a few days of making. If you do need to freeze it, use a freezer-safe container and be sure to whisk well after thawing.
Reheating
There’s actually no need to reheat this delicious sauce! Serve it chilled or at cool room temperature straight from the fridge. If it has thickened up a bit, just give it a good stir before serving. If you’ve frozen and thawed the remoulade, a quick blend or whisk will help restore its creamy consistency.
FAQs
Can I make Zesty Louisiana Creole Remoulade Recipe ahead of time?
Yes, making this remoulade in advance is actually ideal! The flavors meld and intensify after a few hours in the fridge, so it tastes even better the next day. Just store it in a covered container until you’re ready to serve.
Is there a substitute for Creole mustard?
If you can’t find Creole mustard, spicy brown mustard is the next best thing. You could even use Dijon in a pinch, but adding a pinch of extra hot sauce or horseradish helps maintain that signature kick.
Can I adjust the heat level?
Absolutely! The beauty of the Zesty Louisiana Creole Remoulade Recipe is how customizable it is. For milder flavor, reduce the amount of hot sauce and cayenne. For more fire, ramp them up or try an extra dash of horseradish.
What can I serve this remoulade with besides seafood?
It’s incredibly versatile! Try it as a sandwich spread, a dip for French fries or roasted potatoes, or even drizzled over grilled veggies or chicken. It brings a burst of flavor wherever you use it.
How do I make the sauce smoother?
If you prefer a silkier remoulade, blend all the ingredients (except the herbs) in a food processor until completely smooth before folding in the green onions and parsley. This gives you that classic creamy texture found in restaurant remoulades.
Final Thoughts
If you’re craving that unmistakable kick of the Bayou, this Zesty Louisiana Creole Remoulade Recipe belongs in your regular rotation. It’s easy to whip up, endlessly adaptable, and pure flavor-packed comfort. I can’t wait for you to spoon it over your favorite dishes and let a little Louisiana magic light up your meals!
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Zesty Louisiana Creole Remoulade Recipe
- Total Time: 10 minutes (plus chilling)
- Yield: About 1 cup 1x
- Diet: Vegetarian
Description
This zesty Louisiana Creole remoulade recipe is a classic condiment that adds a spicy kick to any dish. Made with a combination of mayonnaise, mustard, hot sauce, and aromatic spices, this sauce is perfect for dipping fried seafood or drizzling over po’ boys.
Ingredients
Remoulade Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Creole mustard (or spicy brown mustard)
- 1 tablespoon ketchup
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 2 teaspoons hot sauce (such as Tabasco)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped green onions
- 1 tablespoon finely chopped parsley
Instructions
- In a medium bowl, combine mayonnaise, Creole mustard, ketchup, horseradish, lemon juice, hot sauce, and Worcestershire sauce. Stir until smooth.
- Add paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Mix well to combine all seasonings evenly.
- Fold in the green onions and parsley. Cover and refrigerate for at least 1 hour to let the flavors meld.
- Serve chilled as a dipping sauce for fried seafood, crab cakes, po’ boys, or grilled shrimp.
Notes
- For a smoother texture, blend the sauce in a food processor before adding the fresh herbs.
- Adjust the heat level by using more or less hot sauce and cayenne.
- Keeps in the refrigerator for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Creole, Southern
Nutrition
- Serving Size: 1 tablespoon
- Calories: 70
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 5 mg
