Description
This Zesty Louisiana Creole Remoulade is a vibrant, tangy sauce combining creamy mayonnaise with bold Creole seasonings, mustard, horseradish, and fresh herbs. Perfect for enhancing seafood, sandwiches, or as a dip, this remoulade offers a classic Louisiana flavor with a zesty kick.
Ingredients
Scale
Remoulade Sauce
- â…” cup real mayonnaise
- 4 tablespoons whole grain mustard
- 2 tablespoons prepared horseradish
- 1 tablespoon ketchup
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dried parsley
- 2 teaspoons dried snipped chives
- 2 teaspoons all-purpose Creole seasoning
- 1 teaspoon minced garlic
- ½ teaspoon sugar (optional)
Instructions
- Combine Ingredients: In a small bowl or large measuring cup, whisk together the mayonnaise, whole grain mustard, prepared horseradish, ketchup, lemon juice, Worcestershire sauce, dried parsley, dried snipped chives, Creole seasoning, minced garlic, and sugar until the mixture is smooth and all ingredients are fully incorporated.
- Chill: Cover the sauce with plastic wrap or transfer it to an airtight container, then refrigerate for 30 minutes to 1 hour. This chilling time allows the flavors to meld and intensify, resulting in a richer, more balanced tangy and savory remoulade perfect for serving.
Notes
- For best flavor, allow remoulade to chill for at least 30 minutes before serving.
- Adjust the sugar to balance acidity if desired; it’s optional.
- This sauce pairs wonderfully with seafood, sandwiches, and fried dishes.
- Store leftover remoulade in the refrigerator for up to 3 days.
- Use fresh herbs instead of dried if preferred, but reduce quantities by half.
