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This rich, zesty Louisiana Remoulade Sauce turns basic seafood into a Cajun delight. My homemade version mixes spicy, savory, and tangy elements that store-bought kinds just can't deliver.
I originally whipped up this remoulade for a seafood boil when some friends from New Orleans came over. They said it was as good as what they get in their favorite hometown spots, which is still my biggest cooking win ever.
Ingredients
- Real mayonnaise: Forms the smooth foundation that holds all other tastes.
- Whole grain mustard: Gives little pops of flavor you won't get from regular smooth mustards.
- Prepared horseradish: Brings that kick of heat that makes a true remoulade special.
- Ketchup: Adds a touch of sweetness and balances the color.
- Lemon juice: Wakes up the sauce with a fresh tang.
- Dried parsley: Adds flecks of green and subtle herb notes.
- Dried chives: Offer a light onion taste that doesn't take over.
- Creole seasoning: Brings that real Louisiana flavor mix.
- Minced garlic: Adds the deep aroma that's key in Cajun dishes.
- Worcestershire sauce: Gives that savory depth that ties everything together.
- Sugar (optional): Can smooth out too much tang or heat if needed.
Step-by-Step Instructions
- Gather ingredients:
- Make sure everything sits at room temp for smoother mixing. Get all your measurements done first so your remoulade comes out with balanced flavors.
- Create the base:
- Mix the mayonnaise and whole grain mustard in a bowl until they're totally blended. This base needs to be perfectly smooth before you add anything else.
- Add the heat elements:
- Stir in horseradish and creole seasoning bit by bit, tasting as you go. Remember the spiciness gets stronger as it sits, so go easy if you're not sure.
- Balance with acidity:
- Stir in the lemon juice, Worcestershire, and ketchup. These cut through the mayo's richness and make the sauce more interesting.
- Introduce aromatics:
- Mix in the dried parsley, chives, and minced garlic until they're spread out evenly. These give layers of flavor that get better the longer they sit.
- Final adjustments:
- Give it a taste and add a bit of sugar if needed to smooth things out. The sugar won't make it sweet - it just takes the edge off if things are too tangy or hot.
- Rest for flavor development:
- Cover it up and stick it in the fridge for at least 30 minutes, but an hour is better. This waiting time is what turns good sauce into amazing sauce.
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The creole seasoning is what makes this recipe special. My grandma from Lafayette always told me a proper remoulade needs that distinct Cajun spice mix to be the real deal. I keep some homemade stuff just for this sauce.
Storage and Freshness
Keep your remoulade in a sealed container in the fridge for up to a week. It actually tastes better after the first day, so it's perfect to make ahead. If you want to keep it longer, freeze small portions in ice cube trays, then pop them into freezer bags for up to three months. Just thaw in the fridge overnight when you need some.
Classic Serving Suggestions
In Louisiana, remoulade goes with seafood like fried catfish, shrimp po' boys, and boiled crawfish. But don't stop there - try it as a dip for fried green tomatoes, spread it on burgers, or drizzle it over baked potatoes. I love using it to dress crab salad stuffed in avocado halves the most.
Customization Options
Change the heat by adding more or less horseradish and creole seasoning. For a more Cajun twist, throw in some finely chopped celery, bell pepper, and green onion. Make it more Creole-style with extra ketchup and paprika for a redder color. Want something different? Try mixing in some chopped capers and cornichons to blend Louisiana style with French food traditions.
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This simple Louisiana remoulade will be your go-to trick for making any meal special. Every bite packs a flavor punch!
Frequently Asked Questions
- → What are some ways to enjoy this Creole sauce?
You can use this sauce as a topping for grilled veggies or meats, a creamy sandwich spread, or a dip for seafood.
- → How long should I chill the sauce before serving?
Chill it for at least 30 minutes, or up to an hour, to let the flavors come together nicely.
- → Can I replace any ingredients with alternatives?
Sure! Swap out dried herbs for fresh ones or use Dijon mustard if you don't have whole grain mustard. Adjust seasonings as you prefer.
- → How long can the sauce stay fresh in the fridge?
If kept in an airtight container, it'll stay fresh for up to a week in the fridge.
- → Does this sauce have a lot of heat?
It's mildly spicy, thanks to the horseradish and Creole seasoning, but you can tweak the spice level to your liking.