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
Scale
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.
