If you have ever tasted a classic Creole dish or enjoyed seafood with a tangy twist, then you absolutely must try this Remoulade Sauce Recipe. Bursting with layers of flavor from zesty mustard and horseradish to smoky paprika and fresh parsley, this sauce is the perfect balance of creamy, spicy, and bright. Whether you’re dipping crispy fried shrimp or drizzling it over a sandwich, this homemade remoulade sauce will elevate your meal and quickly become a beloved staple in your kitchen. Trust me, once you make this sauce from scratch, store-bought versions will just not cut it anymore.
Ingredients You’ll Need
This Remoulade Sauce Recipe calls for simple, straightforward ingredients that come together to create a complex flavor profile. Each component plays a crucial role, from the creamy mayonnaise base to the kick of spices and fresh herbs that brighten the entire sauce.
- 1 cup mayonnaise: The smooth and creamy foundation that ties the sauce together perfectly.
- 2 tablespoons grainy mustard (or Creole mustard): Adds tang and a robust texture with those flavorful mustard seeds.
- 1 clove garlic, minced: Delivers a savory punch that wakes up all the other flavors.
- 1 tablespoon creamed horseradish: Brings a sharp, spicy heat that gives the sauce its signature bite.
- 1 teaspoon Worcestershire sauce: Adds umami depth and subtle complexity.
- 1 teaspoon lemon juice: Introduces a bright acidity that lifts and balances the richness.
- 1/2 teaspoon Cajun seasoning (such as Tony Chachere’s): Provides authentic Creole spice and warmth.
- 1/2 teaspoon smoked paprika: Imparts a gentle smokiness and beautiful color.
- 1/8 teaspoon cayenne pepper (optional): For those who crave an extra kick of heat.
- 1 tablespoon chopped fresh parsley: Adds a fresh herbal note and vibrant green flecks to finish.
How to Make Remoulade Sauce Recipe
Step 1: Prepare the Ingredients
Start by finely mincing the garlic and chopping the fresh parsley. This ensures that the flavors incorporate smoothly and evenly into the sauce without overpowering any single bite.
Step 2: Mix the Base
In a small bowl, combine the mayonnaise, grainy or Creole mustard, creamed horseradish, Worcestershire sauce, and lemon juice. Stir these ingredients together until the mixture is smooth and fully blended, creating your creamy and flavorful base.
Step 3: Add the Seasonings
To the base, add the Cajun seasoning, smoked paprika, and cayenne pepper if you’re using it. These spices bring in the authentic Creole heat and smokiness that make this Remoulade Sauce Recipe so special. Stir until all the seasonings are fully incorporated.
Step 4: Incorporate the Herbs
Finally, fold in the chopped fresh parsley. The parsley adds not only vibrant color but also a fresh, herbal contrast that balances the richness and spice beautifully.
Step 5: Chill and Serve
Cover the sauce tightly and refrigerate it for at least 30 minutes. Chilling helps the flavors meld into one another, creating a harmonious and deeply satisfying taste. Of course, if you’re in a pinch, you can serve it right away, but the resting time really makes a difference.
How to Serve Remoulade Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few slices of green onion on top of your dish not only adds a pop of color but also enhances the fresh herbal notes found in the sauce. A few lemon wedges on the side can also complement the acidity perfectly.
Side Dishes
Remoulade sauce pairs wonderfully with classic Southern sides like hush puppies, fried green tomatoes, or even a crisp coleslaw. It also makes a fantastic dipping sauce for crispy fries or sweet potato wedges, adding a spicy, tangy layer of flavor.
Creative Ways to Present
Think beyond just dipping or drizzling. Use this Remoulade Sauce Recipe as a spread on sandwiches or burgers, a sauce for grilled fish tacos, or a zesty dressing for potato salads. You can even mix some into deviled eggs for a surprising twist on an old favorite.
Make Ahead and Storage
Storing Leftovers
Store any leftover Remoulade Sauce in an airtight container in the refrigerator. It will stay fresh and flavorful for up to one week, making it a convenient make-ahead option for meals throughout the week.
Freezing
While it’s possible to freeze this sauce, it’s not recommended because the mayonnaise base can separate and lose its creamy texture once thawed. For the best quality, enjoy it fresh or refrigerated rather than frozen.
Reheating
This sauce is best served cold or at room temperature. Avoid reheating as heat can break down the mayo and alter the sauce’s consistency and flavor.
FAQs
Can I use regular mustard instead of grainy mustard in this Remoulade Sauce Recipe?
Absolutely! Regular yellow mustard can be used in a pinch, but grainy mustard or Creole mustard adds a more textured mouthfeel and a bold flavor that really shines in this sauce.
Is this Remoulade Sauce Recipe spicy?
The level of spiciness is mild to moderate thanks to the Cajun seasoning and optional cayenne pepper. You can easily adjust the heat by adding more or less cayenne to suit your taste.
What dishes go best with remoulade sauce?
This sauce perfectly complements fried seafood like shrimp or crab cakes, but it’s also fantastic on sandwiches, grilled meats, or as a dip for veggies and fries.
Can I make this sauce vegan or dairy-free?
Yes, substituting the mayonnaise with a vegan or dairy-free version works well, and you just need to ensure any Worcestershire sauce you use is also free of anchovies.
How long does this Remoulade Sauce Recipe keep in the fridge?
When stored properly in an airtight container, it should keep for up to 7 days. Always check for any off smells or changes in texture before using leftovers.
Final Thoughts
I can’t recommend enough giving this Remoulade Sauce Recipe a try at your next meal. It is incredibly easy to make, packed with flavor, and incredibly versatile. Once you experience the creamy, tangy, and slightly spicy magic of this sauce, you’ll find yourself looking for new ways to use it every week. Happy cooking and enjoy the bold taste of homemade remoulade!
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Remoulade Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 16 servings
- Category: Condiment
- Method: No-Cook
- Cuisine: Creole
- Diet: Low Salt
Description
This classic Remoulade Sauce recipe combines creamy mayonnaise with zesty mustard, horseradish, and a blend of spices to create a vibrant and flavorful condiment perfect for seafood, sandwiches, or dipping. The sauce is easy to prepare in under 10 minutes and benefits from chilling to meld the flavors.
Ingredients
Remoulade Sauce Ingredients
- 1 cup mayonnaise
- 2 tablespoons grainy mustard (or Creole mustard)
- 1 clove garlic, minced
- 1 tablespoon creamed horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Cajun seasoning (such as Tony Chachere’s)
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional)
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the Ingredients: Finely mince the garlic and chop the fresh parsley to ensure they blend smoothly into the sauce.
- Mix the Base: In a small bowl, combine the mayonnaise, grainy or Creole mustard, creamed horseradish, Worcestershire sauce, and lemon juice. Stir until smooth and thoroughly mixed.
- Add the Seasonings: Add the Cajun seasoning, smoked paprika, and cayenne pepper (if using) to the bowl. Mix again until all the spices are evenly distributed throughout the sauce.
- Incorporate the Herbs: Stir in the chopped fresh parsley, ensuring it’s well integrated for a fresh herbal note.
- Chill and Serve: Cover and refrigerate the sauce until ready to serve. Allowing it to chill for at least 30 minutes will help the flavors meld, but it can be served immediately if needed.
Notes
- You can adjust the amount of cayenne pepper to control the heat level.
- The sauce tastes best when chilled for at least 30 minutes to allow flavors to blend.
- Use Creole mustard for a more authentic and tangy flavor variation.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Great as a dip for fried seafood, a spread for sandwiches, or a dressing for salads and vegetables.
