Description
This Zesty Louisiana Creole Remoulade is a vibrant, flavorful condiment perfect for elevating fried seafood, po’boys, or salads. Made with a blend of mayonnaise, Creole mustard, horseradish, and a medley of spices and herbs, this no-cook sauce delivers a spicy, tangy punch quintessential to Southern and Creole cuisine.
Ingredients
Scale
Remoulade Sauce
- 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, 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, stirring well to evenly distribute the spices throughout the sauce.
- Mix in fresh herbs: Fold in the finely chopped green onions, celery, and parsley to add freshness and texture to the remoulade.
- Season to taste: Add salt and black pepper according to your preference, adjusting to balance the flavors perfectly.
- Chill: Cover the bowl and refrigerate the remoulade for at least 1 hour to allow the flavors to meld and the sauce to thicken slightly.
- Serve: Once chilled, serve the remoulade as a dipping sauce or condiment alongside fried seafood, sandwiches, or as a zesty salad dressing.
Notes
- For a spicier version, increase the amount of cayenne pepper or hot sauce.
- This remoulade is an excellent accompaniment to fried seafood, po’boys, and works wonderfully as a tangy salad dressing.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
