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Classic Louisiana Remoulade Sauce Recipe

A close-up of thick, creamy remoulade sauce topped with fresh green chives in a small white bowl.
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Make this creamy, zesty Louisiana Remoulade Sauce at home. This versatile cold sauce is perfect for seafood, Po’ Boys, and as a bold dipping condiment.

Ingredients

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  • 1 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 2 tablespoons ketchup
  • 1 tablespoon prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (like Tabasco)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons finely chopped fresh parsley

Instructions

  1. Gather all your ingredients. You will need a medium bowl for mixing.
  2. Place the mayonnaise, Creole mustard, ketchup, horseradish, Dijon mustard, lemon juice, Worcestershire sauce, and hot sauce into the bowl.
  3. Add the paprika, onion powder, garlic powder, salt, and black pepper to the wet ingredients.
  4. Whisk all the ingredients together until the sauce is completely smooth and uniform in color.
  5. Stir in the chopped green onion and fresh parsley until they are evenly distributed throughout the sauce.
  6. Cover the bowl and refrigerate the remoulade sauce for at least 30 minutes before serving. This allows the flavors to blend.
  7. Serve your homemade Creole sauce with fried shrimp, crab cakes, or as a zesty Po Boy sauce.

Notes

  • For a quicker version, you can skip the refrigeration time, but the flavor improves significantly after chilling.
  • If you prefer a spicier sauce, increase the amount of hot sauce or add a pinch of cayenne pepper.
  • This versatile cold sauce keeps well in an airtight container in the refrigerator for up to one week.

Nutrition

Find it online: https://kingscook.com/remoulade-sauce-recipe-classic-louisiana-creole/