Description
This classic New Orleans Remoulade Sauce is a tangy, spicy, and creamy condiment that pairs perfectly with seafood, sandwiches, and appetizers. Made with mayonnaise, Creole mustard, horseradish, and a blend of aromatic spices, this sauce brings authentic Southern flavor to your table in just minutes.
Ingredients
Remoulade Sauce Ingredients
- 1 cup mayonnaise
- 1 tablespoon Creole mustard (or whole grain mustard)
- 1 tablespoon prepared horseradish (not horseradish sauce)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon fresh parsley (finely chopped and packed)
- 2 teaspoons hot sauce (such as Louisiana hot sauce)
- 2 teaspoons Worcestershire sauce
- 1 clove garlic (minced)
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 – 1/4 teaspoon cayenne pepper (depending on spice preference)
Instructions
- Combine Ingredients: Add all ingredients to a medium mixing bowl.
- Mix Thoroughly: Whisk together all ingredients until smooth and creamy, ensuring that the spices and herbs are evenly distributed throughout the sauce.
- Serve or Chill: Use immediately or refrigerate for at least 30 minutes to let the flavors meld for a richer taste. Serve with seafood, sandwiches, or as a dipping sauce.
Notes
- Adjust cayenne pepper to your preferred spice level.
- Use freshly squeezed lemon juice for the best flavor.
- The sauce can be refrigerated in an airtight container for up to one week.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Creole mustard adds authentic flavor, but whole grain mustard is a good substitute.
