Description
Easy Louisiana Remoulade Sauce is a creamy, tangy, and spicy condiment quintessential to Southern cuisine. This homemade mayo-based sauce with Creole seasoning perfectly complements fish, crab cakes, burgers, vegetables, and more, delivering a delightful kick of flavor for any dish.
Ingredients
Remoulade Sauce Ingredients
- ⅔ cup real mayonnaise
- 4 tablespoons whole grain mustard
- 2 tablespoons prepared horseradish
- 1 tablespoon ketchup
- 2 teaspoons lemon juice
- 2 teaspoons dried parsley
- 2 teaspoons dried snipped chives
- 2 teaspoons all purpose Creole seasoning
- 1 teaspoon minced garlic
- 1 teaspoon Worcestershire sauce
- ½ teaspoon sugar (optional)
Instructions
- Combine Ingredients: In a small bowl or large measuring cup, whisk together the mayonnaise, whole grain mustard, prepared horseradish, ketchup, lemon juice, dried parsley, dried snipped chives, Creole seasoning, minced garlic, Worcestershire sauce, and optional sugar until smooth and evenly mixed.
- Chill for Flavor Development: For enhanced taste, cover the bowl with plastic wrap or transfer the sauce to a sealed container and refrigerate for 30 minutes to 1 hour before serving. This resting time allows the flavors to meld together, enriching the overall profile of the sauce.
- Serve: Serve the sauce chilled as a dip or spread alongside seafood dishes such as crab cakes and fried fish, or use it to add a Creole kick to sandwiches, burgers, and vegetables.
Notes
- You can adjust the spiciness by varying the amount of Creole seasoning and horseradish.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a fresher herb flavor, substitute dried parsley and chives with fresh versions, doubling the quantity.
- Use real mayonnaise for the best creamy texture and authentic flavor.
- If you prefer a smoother sauce, briefly blend all ingredients in a food processor.
