Description

This classic Remoulade Sauce is a flavorful, creamy condiment perfect for adding a zesty punch to seafood, sandwiches, and fried dishes. Made with mayonnaise, grainy mustard, horseradish, and a blend of Cajun spices, this easy-to-make sauce delivers a balanced combination of tangy, spicy, and smoky flavors with a fresh herbaceous finish.

Ingredients

Remoulade Sauce Ingredients

1 cup mayonnaise
2 tablespoons grainy mustard (or Creole mustard)
1 clove garlic, minced
1 tablespoon creamed horseradish
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Cajun seasoning (such as Tony Chachere’s)
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
1 tablespoon chopped fresh parsley

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Instructions

Prepare the Ingredients: Finely mince the garlic and chop the fresh parsley to ensure they blend smoothly into the sauce.
Mix the Base: In a small bowl, combine the mayonnaise, grainy or Creole mustard, creamed horseradish, Worcestershire sauce, and lemon juice. Stir until smooth and thoroughly mixed.
Add the Seasonings: Add the Cajun seasoning, smoked paprika, and cayenne pepper (if using) to the bowl. Mix again until all the spices are evenly distributed throughout the sauce.
Incorporate the Herbs: Stir in the chopped fresh parsley, ensuring it’s well integrated for a fresh herbal note.
Chill and Serve: Cover and refrigerate the sauce until ready to serve. Allowing it to chill for at least 30 minutes will help the flavors meld, but it can be served immediately if needed.

Notes

Allow the sauce to chill for at least 30 minutes for best flavor.
This sauce pairs exceptionally well with seafood, fried foods, sandwiches, and as a dipping sauce.
Adjust cayenne pepper quantity or omit based on your heat preference.
Store leftovers in an airtight container in the refrigerator for up to one week.
Use Creole mustard for a more authentic New Orleans flavor if available.