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A rustic bowl filled with creamy, spiced Louisiana Remoulade Sauce on a wooden table with fresh herbs.
Daniel

Classic Louisiana Remoulade Sauce

This vibrant and zesty Louisiana Remoulade Sauce is a creole classic, perfect for seafood, fried green tomatoes, or as a sandwich spread. It's a no-cook, flavor-packed condiment that comes together in minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Appetizer, Condiment, Sauce, Side Dish
Cuisine: Cajun, Creole, Louisiana, Southern, American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Mayonnaise full-fat recommended
  • 1/4 cup Creole Mustard or Dijon mustard
  • 2 tbsp Prepared Horseradish drained
  • 2 tbsp Fresh Lemon Juice from about 1 lemon
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Hot Sauce such as Tabasco or Crystal, adjust to taste
  • 1 stalk Celery finely chopped
  • 2 Green Onions thinly sliced, white and light green parts
  • 2 tbsp Fresh Parsley finely chopped
  • 1 clove Garlic minced
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cayenne Pepper adjust to taste for heat
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground, or to taste

Equipment

  • Medium mixing bowl
  • Whisk or Spoon
  • Measuring cups and spoons

Method
 

  1. In a medium mixing bowl, combine the mayonnaise, Creole mustard, prepared horseradish, fresh lemon juice, Worcestershire sauce, and hot sauce. Whisk until smooth and well incorporated.
  2. Add the finely chopped celery, sliced green onions, finely chopped fresh parsley, and minced garlic to the bowl. Stir to distribute evenly.
  3. Sprinkle in the smoked paprika, cayenne pepper, salt, and black pepper. Mix thoroughly until all ingredients are fully combined and the sauce has a uniform color.
  4. Taste the remoulade and adjust seasonings as needed. You might want more hot sauce, lemon juice, or salt depending on your preference.
  5. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving. Chilling allows the flavors to meld and deepen, providing a more robust taste.

Notes

This Louisiana Remoulade Sauce is excellent with fried shrimp, crab cakes, grilled fish, oysters, or as a dipping sauce for french fries and onion rings. It also makes a fantastic sandwich spread. Store any leftover sauce in an airtight container in the refrigerator for up to 5-7 days.