Louisiana Remoulade Sauce Recipe

Let me tell you, if you’ve never had a proper Louisiana-style remoulade sauce, you are in for a treat! This sauce is tangy, creamy, a little spicy, and just the thing to take your seafood, sandwiches, or even fries to the next level. I whipped this up last weekend when we were having shrimp po’boys, and let’s just say the sauce pretty much stole the show. The best part? It takes just a few minutes to make!

Why You’ll Love This Recipe

• Quick and Easy: With just a whisk and a bowl, you’ll have this sauce ready in under 5 minutes.
• Bold Flavor: It’s got the perfect balance of tangy, creamy, and spicy that really kicks up anything you pair it with.
• Versatile: From fried seafood to sandwiches or as a dip for fries, this remoulade does it all.
• Make-Ahead Friendly: The flavors get even better if you let it sit in the fridge for a bit—perfect for making ahead!

this Recipe

Ingredients

• Mayonnaise: The creamy base of the sauce, so make sure you use real mayo for the best texture.
• Whole grain mustard: Adds texture and a punch of flavor with those little mustard seeds.
• Horseradish: Gives the sauce that signature tangy heat—feel free to adjust the amount to your liking.
• Ketchup: Just a touch of sweetness and tomato flavor to balance things out.
• Lemon juice: Brightens everything up with a hit of acidity.
• Dried parsley & chives: Adds a subtle herbaceous note to the sauce.
• Creole seasoning: The secret to that true Louisiana flavor—spicy, savory, and full of depth.
• Minced garlic: For a bit of that garlic kick.
• Worcestershire sauce: Brings a rich, umami flavor that ties everything together.
• Sugar (optional): Just a pinch to balance the flavors if you prefer a slightly sweeter sauce.

Variations

• Spicy Kick: Want more heat? Add a dash of hot sauce or extra horseradish for an extra fiery version.
• Fresh Herbs: If you have fresh parsley and chives, go ahead and use those instead of dried—they’ll add an extra burst of flavor.
• Lighten It Up: Swap half the mayo for Greek yogurt for a lighter version that’s still creamy and delicious.

How to Make the Recipe

Whisk the Ingredients Together

In a small bowl, whisk together the mayonnaise, mustard, horseradish, ketchup, lemon juice, parsley, chives, Creole seasoning, garlic, Worcestershire sauce, and sugar (if using). Make sure everything is well combined, and don’t worry if it looks a bit thick—it’s supposed to be that way!

Chill for Extra Flavor (Optional)

While you can absolutely serve this right away, I recommend covering the bowl and popping it in the fridge for 30 minutes to an hour. This gives all the flavors a chance to meld together and become even more delicious.

Serve and Enjoy!

Once the remoulade has chilled, give it a good stir, and you’re ready to go! Drizzle it over seafood, spread it on a sandwich, or use it as a dipping sauce—whatever you choose, this sauce is sure to impress.

Tips for Making the Recipe

• Adjust to Taste: If you prefer a spicier sauce, don’t be shy with the horseradish or add a bit of hot sauce. For more tang, a little extra lemon juice does the trick.
• Store it Right: This sauce keeps well in the fridge for up to a week, so feel free to make it ahead of time for easy meal prep.
• Creole Seasoning Substitute: If you don’t have Creole seasoning on hand, you can mix up your own with a blend of paprika, garlic powder, onion powder, thyme, and cayenne pepper.

How to Serve

This Louisiana Remoulade Sauce pairs perfectly with fried shrimp, crab cakes, po’boys, or even grilled fish. It’s also a fantastic dip for fries, veggies, or anything that needs a little flavor boost.

Make Ahead

• To Refrigerate: Store this remoulade in an airtight container in the fridge for up to a week. The flavors actually get better the longer it sits, so feel free to make it a day ahead.
• To Freeze: It’s not recommended to freeze this sauce due to the mayonnaise base—it can separate and lose its creamy texture when thawed.
• Storage: Keep your remoulade sauce in an airtight container in the fridge, and it’ll last for about 5-7 days. Stir it up before serving to bring the flavors back to life.

FAQs

Can I make this remoulade sauce ahead of time?
Absolutely! In fact, the flavors get better with time, so making it a few hours or even a day ahead is a great idea.

What if I don’t have Creole seasoning?
No problem! You can make a quick substitute with a mix of paprika, garlic powder, onion powder, thyme, and a pinch of cayenne pepper.

How spicy is this sauce?
It has a bit of a kick from the horseradish and Creole seasoning, but you can easily adjust the heat level to your liking by adding more or less horseradish.

Can I use this sauce for more than seafood?
Definitely! It’s fantastic on sandwiches, burgers, or even as a dip for fries or roasted veggies.

Conclusion

This Louisiana Remoulade Sauce is a bold, flavorful addition to your kitchen lineup. With its tangy, spicy kick and creamy texture, it’s sure to elevate any dish you pair it with. Whether you’re serving it with fried shrimp or spreading it on a po’boy, this sauce is a true Louisiana classic that you’ll find yourself making again and again.

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