Print

Quick Louisiana-Style Remoulade Sauce

A close-up of creamy, orange-tinted remoulade sauce topped with fresh parsley and diced onions in a white bowl.
Print Recipe

Make a zesty, tangy, and spicy Louisiana-style remoulade sauce quickly for your seafood, sandwiches, or fries.

Ingredients

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

Instructions

  1. Combine the mayonnaise, Creole mustard, ketchup, horseradish, paprika, hot sauce, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper in a medium bowl.
  2. Whisk the ingredients together until the mixture is smooth and uniform in color.
  3. Stir in the chopped green onion, parsley, and lemon juice.
  4. Taste the sauce and adjust the hot sauce or cayenne pepper if you want more heat.
  5. Cover the bowl and refrigerate the remoulade sauce for at least 30 minutes before serving to allow the flavors to blend.

Notes

  • For a tangier flavor, you can substitute 1/2 tablespoon of the mayonnaise with sour cream or plain Greek yogurt.
  • This sauce pairs well with fried shrimp, crab cakes, or as a spread on po’ boy sandwiches.
  • The sauce keeps well in an airtight container in the refrigerator for up to one week.

Nutrition

Find it online: https://sundayflavor.com/quick-louisiana-remoulade-sauce-recipe/