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Louisiana Remoulade Sauce is my go-to secret for turning simple seafood and veggies into something special. This creamy, zesty condiment has roots in Creole cuisine and instantly elevates crab cakes po boys shrimp or even roasted potatoes. It is a classic that I fell in love with during a trip to New Orleans and since then I always keep a batch ready in my fridge for impromptu gatherings or easy weeknight dinners. The blend of bold flavors and creamy texture captures that Southern spirit in every spoonful.
I first made this sauce to dress up some leftover fried shrimp and ended up eating it straight from the bowl—yes it is that addictive.
Ingredients
- Mayonnaise: Adds a creamy foundation use real mayo for richness and avoid lighter versions for best texture
- Whole grain mustard or Creole mustard: Brings a sharp bite and classic flavor choose a coarse variety for extra texture
- Prepared horseradish: Adds heat and depth fresh horseradish will be extra punchy
- Ketchup: Lends just a touch of sweetness and rounds out sharp flavors
- Lemon juice: Brightens everything use freshly squeezed for maximum zing
- Dried parsley: Offers a grassy herbal note make sure it is vibrant green not dull
- Dried chives: Add an oniony background flavor crush slightly before measuring
- All-purpose Creole or Cajun seasoning: Delivers that essential Southern spice blend pick a high-quality blend without excess salt
- Minced garlic: Provides savory depth fresh is ideal
- Worcestershire sauce: Introduces a subtle savory umami note shake before measuring
- Sugar: Optional rounds off sharpness only use if the sauce tastes too tangy
- Check freshness of your dried herbs: For best flavor and consider making your own Creole seasoning if you want to customize the heat
Step-by-Step Instructions
- Gather and Measure Ingredients:
- Assemble every ingredient on your counter to avoid searching in the middle. Measure them carefully to ensure perfect balance in the final sauce.
- Mix the Base:
- Grab a medium mixing bowl and add the mayonnaise first. Add the mustard and horseradish next giving it a brief stir to combine.
- Incorporate Remaining Ingredients:
- Add the ketchup lemon juice parsley chives Creole seasoning minced garlic Worcestershire and sugar if using. Scrape every last bit in for full flavor.
- Whisk Until Smooth:
- Use a sturdy whisk to mix everything together for at least one minute. Scrape the sides and bottom to ensure there are no streaks or unmixed chunks. The sauce should be thick smooth and speckled with herbs and seasoning.
- Taste and Adjust:
- Taste a small spoonful. Depending on your preference add more Creole seasoning for heat or a squeeze more lemon juice for tang if needed.
- Chill for Best Flavor:
- Transfer the sauce to a lidded container and refrigerate for at least one hour. This allows the flavors to meld and the texture to thicken slightly.
- Serve and Enjoy:
- Stir the remoulade sauce before serving with seafood sandwiches veggies or fries. Bring to room temperature for a few minutes if it feels too thick.
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I love how the horseradish in this recipe adds just enough zing to wake up the palate without overpowering the creamy base. It always brings back memories of my first New Orleans platter loaded with fried green tomatoes and extra sauce on the side. My family now requests remoulade on everything from grilled shrimp to crunchy veggie sticks.
Storage Tips
Transfer leftover sauce to an airtight glass container and store it in the coldest part of your fridge. It will keep its punch for about one week. Always use a clean spoon when serving to avoid contamination and keep the flavors sharp.
Ingredient Substitutions
If you cannot find Creole or Cajun seasoning make your own by blending paprika garlic powder onion powder cayenne and dried thyme. For a lighter sauce use Greek yogurt in place of half the mayo. Fresh herbs can replace dried for a brighter finish.
Serving Suggestions
This sauce shines with fried seafood such as shrimp oysters or catfish but do not stop there. Slather it on po boy sandwiches dip roasted fries into it or use it as a spicy salad dressing. I have even tossed it with boiled potatoes for a quick Cajun twist.
Cultural History
Remoulade originated in France but the Louisiana version is distinctly Southern with bold spices and local herbs. It became a staple in Creole kitchens where it was served with everything from hard boiled eggs to shrimp rémoulade salads.
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This sauce makes seafood nights unforgettable and guarantees compliments every time it is served.
Frequently Asked Questions
- → What makes Louisiana remoulade unique?
Louisiana remoulade stands out for its robust base of mayonnaise, Creole mustard, horseradish, and distinctive Cajun seasonings, offering bold and tangy flavors.
- → Can I substitute regular mustard for Creole mustard?
You can use whole grain or Dijon mustard if Creole mustard isn't available, though the flavor will be milder than the original.
- → How long should remoulade chill before serving?
Allowing the mixture to chill for at least one hour helps meld the flavors and achieve the best taste and texture.
- → What dishes pair well with Louisiana remoulade?
This sauce complements fried seafood, po’boys, grilled chicken, or even roasted vegetables, adding a Southern kick.
- → Is there a way to make remoulade spicier?
For extra heat, add cayenne pepper, hot sauce, or increase the Creole seasoning to your preferred spice level.