Description
A zesty and flavorful Louisiana Creole Remoulade sauce that combines mayonnaise, whole grain mustard, horseradish, and Creole seasoning to create a tangy condiment perfect for seafood, sandwiches, or salads. This easy no-cook recipe is enhanced by chilling to allow the flavors to meld beautifully.
Ingredients
Scale
Remoulade Sauce Ingredients
- â…” cup real mayonnaise
- 4 tablespoons whole grain mustard
- 2 tablespoons prepared horseradish
- 1 tablespoon ketchup
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dried parsley
- 2 teaspoons dried snipped chives
- 2 teaspoons all-purpose Creole seasoning
- 1 teaspoon minced garlic
- ½ teaspoon sugar (optional)
Instructions
- Combine Ingredients: In a small bowl or a large measuring cup, whisk together the mayonnaise, whole grain mustard, prepared horseradish, ketchup, lemon juice, Worcestershire sauce, dried parsley, dried snipped chives, Creole seasoning, minced garlic, and sugar (if using) until fully blended and smooth.
- Chill: For best results and enhanced flavor, cover the sauce and refrigerate for 30 minutes to 1 hour before serving. This resting period allows the ingredients to meld and intensify the zesty Creole flavors.
Notes
- Use real mayonnaise for the best creamy texture and flavor.
- Adjust the amount of horseradish based on your preferred spice level.
- Sugar is optional and helps balance the tartness; omit if you prefer a tangier sauce.
- Store any leftover remoulade in an airtight container in the refrigerator for up to one week.
- This sauce pairs wonderfully with fried seafood, grilled meats, and as a sandwich spread.
