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
Scale
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
