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Bring the heart of the South to your food with this zesty Louisiana remoulade. I reach for it every time whether I'm making crab cakes, fries, grilled veggies or just need something to dip fried shrimp. Between the tangy horseradish, creamy mayo, Creole kick and herby notes, it's a flavor bomb.
The first time I made this, I threw it together for a crawfish boil in my yard—now my bunch wants it on every spread. People go wild for that spicy tangy flavor, so it's turned into a must-have at my house.
Bold Ingredients
- Worcestershire sauce: deepens flavor and brings a pop of umami
- Minced garlic: makes things good and savory—use fresh or jarred, whatever works
- Dried snipped chives: toss in for that gentle onion taste and a touch of green
- Whole grain mustard: brings tang and crunch—look for mustard full of seeds for the best bite
- Dried parsley: adds green goodness and a mild earthy hint—go for parsley that's bright green
- All purpose Creole seasoning: the main flavor boss, choose one loaded with paprika, garlic and cayenne
- Lemon juice: lifts everything up, balances the creamy bits—trust me, use a fresh lemon for the best zip
- Ketchup: works in the sweetness and a little tartness—pick one with simple ingredients
- Real mayonnaise: all about creaminess, so grab a full-fat version for proper texture
- Prepared horseradish: gives the whole thing a spicy punch—open a new jar to get the real deal
- Sugar: totally optional—just a dash smooths out spice and acid if you want
Simple Steps
- Serve Up:
- Stir your remoulade well before dishing out. Slather on burgers, dunk your fries, pile it on po’boys or drizzle over veggies. You’re in for a flavor treat every time.
- Chill:
- Toss the bowl in the fridge for thirty minutes or longer, covered up. This helps all the tastes become best friends, plus the sauce gets extra creamy and cool. I stick it in the fridge while I make the rest of the meal.
- Mix Everything:
- Grab a bowl and combine all your ingredients. Whisk like you mean it until everything looks smooth and blended, then scrape down the edges with a spatula. Make sure there’s no random mayo or herbs floating around.
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Honestly, my top pick here is horseradish—it brings this memorable heat that pepper just can't manage. My crew knows I'll have a fresh jar stashed for shrimp or any seafood night. It's made its way into our special feasts, plus lazy Friday fish tacos when we need a kick.
Storing Your Sauce
Stash your remoulade in a sealed container or jar in the fridge. It’ll keep fine for around a week. If it separates at all, give it a quick stir before spooning it out. Skip freezing—mayo bases split up and stay runny when you thaw them out.
Change It Up
Cut the dairy by switching to vegan mayo—the sauce stays rich and creamy. Want a different kind of heat? Cajun seasoning can fill in for the Creole blend. Swap in freshly chopped herbs instead of dried ones if you love a fresher taste.
How to Dish It
This sauce goes perfectly on shrimp po’boys, crab cakes, fried fish or as a dip for any roasted vegetables or crunchy potatoes. Sometimes I'll smear it on a sandwich instead of mayo when I need some zip.
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Where It's From
Remoulade comes from France but Louisiana cooks made it their own, amping it up with spices and fresh herbs. That creamy kick really feels like true Southern hospitality to me—and it brings all kinds of folks to the table.
Frequently Asked Questions
- → What makes Louisiana remoulade unique?
It's got a spicy punch thanks to horseradish, whole grain mustard, and Creole spice—so it's nothing like the French kind.
- → Can I adjust the spice level?
You sure can! More or less horseradish and Creole seasoning makes it milder or hotter—just go by taste.
- → How long can the remoulade be stored?
Stick it in a sealed container in your fridge. It'll taste best for about a week.
- → Which dishes pair well with this sauce?
Lifts up shrimp, crab cakes, po’boys, or even burgers and grilled veggies. Try it on just about anything.
- → Can I use fresh herbs instead of dried?
Definitely! Swap in fresh chives or parsley and double up the amount for extra flavor.