Louisiana Remoulade Sauce (Print Version)
Zesty Louisiana remoulade with mayonnaise, Creole mustard, horseradish, and spices for classic Southern tang.
# Ingredients:
→ Sauce Base
01 -
160 ml real mayonnaise
02 -
60 g whole grain mustard or Creole mustard
03 -
30 ml prepared horseradish
04 -
15 ml ketchup
05 -
10 ml fresh lemon juice
→ Herbs and Seasonings
06 -
10 ml dried parsley
07 -
10 ml dried snipped chives
08 -
10 ml all-purpose Creole seasoning or Cajun seasoning
09 -
5 ml minced garlic
10 -
5 ml Worcestershire sauce
11 -
2.5 ml sugar (optional)
# Instructions:
01 -
In a medium mixing bowl, add mayonnaise, mustard, horseradish, ketchup, lemon juice, parsley, chives, Creole seasoning, garlic, Worcestershire sauce, and sugar if using.
02 -
Whisk the mixture thoroughly until smooth and fully blended.
03 -
Cover the bowl and refrigerate for at least 60 minutes to allow flavors to meld before serving.
# Notes:
01 -
For heightened flavor, prepare one day in advance and keep refrigerated.