Louisiana Remoulade Sauce Creole

Louisiana Remoulade Sauce is the tangy spirited condiment that transforms simple seafood and veggies into something unforgettable. With a creamy base and just the right amount of spice this sauce pulls together the best flavors of Southern cooking and gives everyday meals a bold twist.

I first made this on a summer night when grilling shrimp and my friends now ask for it at every cookout. It is the effortless way to impress guests and satisfy cravings for something zesty.

Ingredients

• Real mayonnaise: gives the sauce creamy body use a full flavor brand for best results
• Whole grain mustard: adds texture and a tangy punch seek out one with visible seeds for authenticity
• Prepared horseradish: brings mild heat check freshness for that sharp bite
• Ketchup: gives sweetness and rounds out flavors classic is best here
• Lemon juice: adds fresh acidity use real lemon for best taste
• Dried parsley: provides subtle herb notes look for vibrant green leaves
• Dried snipped chives: give gentle onion flavor choose a bright color for optimum freshness
• All purpose Creole seasoning: supplies signature Southern spice blend go for a well known Louisiana brand
• Minced garlic: deepens the savory flavor fresh or jarred both work
• Worcestershire sauce: layers on umami richness check label for high quality ingredients
• Sugar (optional): softens tanginess if desired I usually taste and decide at the end

Step-by-Step Instructions

Combine Ingredients:

Measure out all ingredients into a small mixing bowl This is your chance to go slow and make sure everything is accurate

Whisk Until Smooth:

Use a sturdy whisk and blend everything together until the sauce turns completely creamy and flecked with herbs and mustard This blending step is important so every bite tastes balanced

Chill for Best Flavor:

Cover the bowl and let the sauce chill in the fridge for at least thirty minutes The flavors meld during this time The sauce will taste sharper and more complex after resting

Serve:

Once chilled give it a quick stir Spoon generously over crab cakes shrimp or burgers or use as a dip for fries and raw veggies

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My favorite part is the whole grain mustard Those little seeds give the sauce just enough texture and a punch of flavor My grandmother used to make this with fresh herbs from her kitchen garden and it always felt like a touch of Southern summer on the table

Storage Tips

Keep remoulade sauce in a tightly sealed container in the refrigerator for up to seven days Use a clean spoon every time to avoid contamination and always stir before serving as natural separation can occur

Ingredient Substitutions

If you are out of Creole seasoning substitute with a mix of paprika garlic powder cayenne and thyme No fresh lemon Try apple cider vinegar for a similar acidity Greek yogurt can replace mayonnaise for a lighter version

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Serving Suggestions

This sauce wakes up plain grilled shrimp instantly Drizzle over roasted potatoes and even jazz up egg salad sandwiches It is essential with crab cakes and also loved as a dip for sweet potato fries

Remoulade and Louisiana History

Remoulade arrived in New Orleans kitchens from classic French cuisine but over generations it picked up spices and local flavors Once you taste the punch of Creole seasoning and horseradish you understand why Louisiana made this sauce its own Celebrate that spirited tradition every time you make a batch

Frequently Asked Questions About the Recipe

→ What dishes pair best with Louisiana remoulade sauce?

This zesty sauce complements fried fish, crab cakes, shrimp, burgers, po'boys, and fresh vegetables extremely well.

→ How can I adjust the spiciness?

Increase or decrease the amount of Creole seasoning or horseradish according to your personal taste preferences.

→ Can I make it ahead of time?

Absolutely! Preparing ahead and letting it chill enhances the flavors, making it even more robust and delicious.

→ What type of mustard works best?

Whole grain mustard provides texture and depth, but Dijon can be used for a milder touch if desired.

→ Is it suitable for vegetarians?

Yes, all the listed ingredients are plant-based, making it a savory dip or spread for vegetarian dishes.