Pin it
This creamy, tangy Louisiana Remoulade Sauce transforms ordinary seafood into a Cajun feast. My homemade version balances spicy, savory, and tangy notes that commercial versions simply can't match.
I first created this remoulade for a seafood boil when hosting friends from New Orleans. They claimed it rivaled the best versions from their hometown restaurants, which remains my proudest culinary compliment.
Ingredients
- Real mayonnaise: Provides the creamy base that carries all other flavors.
- Whole grain mustard: Adds texture and complex tanginess not found in smooth mustards.
- Prepared horseradish: Delivers that signature heat that defines authentic remoulade.
- Ketchup: Contributes subtle sweetness and color balance.
- Lemon juice: Brightens the sauce with essential acidity.
- Dried parsley: Brings herbaceous notes and visual appeal.
- Dried chives: Add delicate onion flavor without overpowering.
- Creole seasoning: Incorporates authentic Louisiana spice profile.
- Minced garlic: Provides aromatic depth crucial to Cajun cooking.
- Worcestershire sauce: Adds umami richness that rounds out the flavor.
- Sugar (optional): Helps balance acidity and heat if needed.
Step-by-Step Instructions
- Gather ingredients:
- Ensure all ingredients are at room temperature for better blending. Measure everything before beginning to ensure balanced flavor development in your remoulade.
- Create the base:
- Combine mayonnaise and whole grain mustard in a medium bowl. This foundation must be thoroughly mixed until completely uniform before adding other ingredients to ensure consistent flavor throughout.
- Add the heat elements:
- Incorporate horseradish and creole seasoning gradually, tasting as you go. The heat level intensifies slightly as the sauce rests, so adjust according to your preference but remember it will become spicier over time.
- Balance with acidity:
- Whisk in lemon juice, Worcestershire, and ketchup. These ingredients provide the perfect counterbalance to the richness of the mayonnaise while enhancing the sauce's complexity.
- Introduce aromatics:
- Add dried parsley, chives, and minced garlic, stirring thoroughly to distribute evenly. These ingredients provide layers of flavor that develop more deeply as the sauce rests.
- Final adjustments:
- Taste and add optional sugar if needed to round out the flavor profile. The sugar helps mellow excessive tanginess or heat without making the sauce noticeably sweet.
- Rest for flavor development:
- Cover and refrigerate for at least 30 minutes, preferably an hour, allowing flavors to meld together completely. This crucial resting period transforms good remoulade into exceptional remoulade.
Pin it
The creole seasoning is my secret weapon in this recipe. My grandmother from Lafayette taught me that a proper remoulade needs that distinctive Cajun spice blend to be authentic. I keep a homemade batch in my pantry specifically for this sauce.
Storage and Freshness
Store remoulade sauce in an airtight container in the refrigerator for up to one week. The flavors actually continue developing during the first 24 hours, making this an ideal make ahead condiment. For longer storage, freeze portions in ice cube trays, then transfer frozen sauce cubes to freezer bags for up to three months. Thaw overnight in the refrigerator before serving.
Classic Serving Suggestions
Louisiana remoulade traditionally accompanies seafood, particularly fried catfish, shrimp po' boys, and boiled crawfish. Beyond seafood, try using it as a sophisticated dipping sauce for fried green tomatoes, a spread for burgers, or drizzled over roasted potatoes. My personal favorite application is using it as the dressing for a crab salad served in avocado halves.
Customization Options
Adjust the heat level by varying the amount of horseradish and creole seasoning. For a Cajun style remoulade with more zing, add finely diced celery, bell pepper, and green onion. Create a Creole version by incorporating more ketchup and paprika for a redder sauce. For a unique twist, fold in finely chopped capers and cornichons for a version that bridges Louisiana and French culinary traditions.
Pin it
This easy Louisiana remoulade will become your secret weapon to elevate any meal. Enjoy every flavor-packed bite!
Frequently Asked Questions
- → What can I use Louisiana remoulade sauce for?
Louisiana remoulade sauce is perfect as a dip for seafood, a spread for sandwiches, or a topping for grilled meats or vegetables.
- → How long should I refrigerate the sauce before serving?
For best flavor, refrigerate the sauce for 30 minutes to 1 hour to let the ingredients meld together.
- → Can I substitute any of the ingredients?
Yes, you can substitute fresh parsley and chives for the dried ones, or adjust the seasoning to your taste. Use Dijon mustard if whole grain mustard is unavailable.
- → How long does the sauce stay fresh?
Stored in an airtight container in the refrigerator, the sauce will remain fresh for up to one week.
- → Is Louisiana remoulade sauce spicy?
This sauce has a mild spicy kick from Creole seasoning and horseradish, but you can adjust the spice level to suit your taste.