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
Scale
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.
