If you love bold, zesty flavors with a touch of Southern charm, this Remoulade Sauce Recipe is going to become your new favorite condiment. This vibrant, creamy sauce perfectly balances tangy mustard, sharp horseradish, and smoky paprika to create a flavor-packed accompaniment that elevates everything from sandwiches to seafood. Whether you’re dipping crispy fried shrimp or dressing up a hearty po’ boy, this homemade remoulade sauce delivers that authentic kick you’ve been craving and makes every bite unforgettable.
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient in this Remoulade Sauce Recipe plays a crucial role in crafting that iconic, rich flavor and creamy texture. These kitchen staples come together effortlessly to give you a sauce that’s both complex and approachable.
- Mayonnaise: The creamy base that provides smooth texture and richness.
- Grainy mustard (or Creole mustard): Adds a subtle tang and a little texture for depth of flavor.
- Garlic clove, minced: Brings a pungent, aromatic bite that wakes up the palate.
- Creamed horseradish: Injects a lively heat that cuts through the creaminess.
- Worcestershire sauce: Offers a complex umami boost with a hint of sweetness.
- Lemon juice: Adds brightness and balances the richness with fresh acidity.
- Cajun seasoning: Delivers a spicy, smoky blend that defines the Southern style.
- Smoked paprika: Infuses a warm, smoky color and flavor.
- Cayenne pepper (optional): Adds a little extra heat for those who like it spicy.
- Fresh parsley, chopped: Provides a fresh, herbal finish with vibrant green flecks.
How to Make Remoulade Sauce Recipe
Step 1: Prepare Your Fresh Ingredients
First things first, finely mince the garlic and chop the fresh parsley. Doing this ensures that these fresh flavors blend seamlessly into the sauce without any large chunks, giving your remoulade that perfect smooth but herbaceous finish.
Step 2: Combine the Creamy Base
In a small mixing bowl, add the mayonnaise, grainy or Creole mustard, creamed horseradish, Worcestershire sauce, and lemon juice. Stir these together until you have a silky and smooth mixture—that luscious, creamy foundation sets the stage for all the other exciting flavors.
Step 3: Add the Spices
Now it’s time for the magic of seasoning. Sprinkle in the Cajun seasoning, smoked paprika, and cayenne pepper if you’re using it. Stir well until these spices are thoroughly folded into the sauce, creating those layers of smoky, spicy, and slightly earthy notes that make remoulade so unforgettable.
Step 4: Stir in Fresh Parsley
Gently fold the chopped fresh parsley into the sauce. This little touch adds an herbaceous brightness and a lovely visual contrast with tiny green flecks scattered throughout, reminding you that fresh ingredients make all the difference.
Step 5: Chill and Let Flavors Meld
Cover your bowl with plastic wrap and refrigerate the remoulade sauce for at least 30 minutes. This chilling period lets all the flavors marry perfectly, bringing out a more harmonious and balanced flavor profile. While you can serve it immediately if pressed for time, letting it rest will definitely take it to the next level.
How to Serve Remoulade Sauce Recipe
Garnishes
Sprinkle a little extra chopped parsley or a pinch of smoked paprika on top of your remoulade when serving for a beautiful, fresh look. These simple garnishes add a pop of color and hint at the bold flavors inside.
Side Dishes
Remoulade sauce pairs wonderfully with Southern-style dishes like fried catfish, crispy hush puppies, or sweet corn on the cob. It’s also fantastic alongside fresh vegetables or as a tangy dip for crispy potatoes. Think of it as a versatile companion that can brighten up many classic favorites.
Creative Ways to Present
Feel free to get creative and use this remoulade sauce as a spread for sandwiches, a drizzle over grilled shrimp skewers, or even dolloped over roasted potatoes. Its creamy texture and bold flavor make it perfect for adding a gourmet touch to simple meals or elegant appetizers alike.
Make Ahead and Storage
Storing Leftovers
This Remoulade Sauce Recipe keeps beautifully in the fridge for up to one week when stored in an airtight container. Keeping it chilled preserves the fresh flavors and ensures it stays safe to enjoy with no loss in taste or texture.
Freezing
While freezing isn’t recommended for this type of sauce because mayonnaise-based mixtures can separate, if you must, freeze in a sealed container for no longer than one month. Thaw in the refrigerator and whisk gently before serving to help recombine the ingredients.
Reheating
This sauce is best served cold or at room temperature, so reheating is unnecessary and not advised. Instead, plan to enjoy it fresh or after chilling to preserve its signature tangy and creamy qualities.
FAQs
What is remoulade sauce used for?
Remoulade sauce is a versatile condiment commonly used to accompany seafood dishes, fried foods, sandwiches, and salads. Its tangy, spicy, and creamy profile makes it a perfect partner for adding flavor and moisture.
Can I make remoulade sauce without horseradish?
Yes, you can omit the creamed horseradish if you prefer a milder sauce, but keep in mind it does provide a signature kick. You might consider adding a bit more mustard or a splash of hot sauce to maintain some heat.
How spicy is this remoulade sauce recipe?
The spice level is moderate, balanced between smoky paprika, Cajun seasoning, and a hint of cayenne pepper. If you like it hotter, you can easily increase the cayenne or add a dash of hot sauce to suit your taste.
Is this recipe suitable for making ahead for parties?
Absolutely! This Remoulade Sauce Recipe actually benefits from resting a few hours or overnight in the refrigerator, making it perfect for preparing ahead of time to serve with appetizers or main courses later.
What can I substitute for Creole mustard?
If you don’t have Creole mustard, grainy Dijon or spicy brown mustard works well as a substitute, providing a similar tang and texture essential to the sauce’s character.
Final Thoughts
This Remoulade Sauce Recipe is truly one of those game-changers in the kitchen—a simple yet spectacular way to bring bold, layered flavor to your meals. I encourage you to whip up a batch and let it transform your dishes with its creamy, spicy goodness. Once you taste that perfect balance, I’m pretty sure it will become a staple in your fridge, just like it has in mine.
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Remoulade Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 16 servings (about 1 cup)
- Category: Sauce
- Method: No-Cook
- Cuisine: Creole
Description
This classic Remoulade Sauce recipe is a flavorful, creamy condiment perfect for enhancing seafood, sandwiches, and more. Combining mayonnaise with tangy grainy mustard, horseradish, and a blend of Cajun spices, it offers a zesty kick with fresh parsley, making it a versatile and vibrant addition to your culinary repertoire.
Ingredients
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 Aromatics: Finely mince the garlic and chop the fresh parsley to ensure they blend smoothly into the sauce and release their full flavor.
- Combine Base Ingredients: In a small bowl, mix together the mayonnaise, grainy or Creole mustard, creamed horseradish, Worcestershire sauce, and lemon juice. Stir the mixture until smooth and thoroughly combined.
- Add Spices: Incorporate the Cajun seasoning, smoked paprika, and optional cayenne pepper into the bowl. Mix well to evenly distribute the spices throughout the sauce, creating a balanced, spicy flavor.
- Incorporate Fresh Herbs: Stir in the chopped fresh parsley to add a fresh herbal note and brighten the overall taste.
- Chill and Serve: Cover the sauce and refrigerate it until ready to serve. Allow a minimum of 30 minutes chilling time for the flavors to meld. However, it can be served immediately if needed.
Notes
- For a spicier remoulade, increase the cayenne pepper according to your preference.
- Use Creole mustard for a more traditional Louisiana flavor.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- This sauce pairs excellently with fried seafood, sandwiches, and as a dip for vegetables.
- If horseradish is unavailable, substitute with a bit of prepared horseradish sauce or omit for a milder taste.
