Pin it
Louisiana Remoulade Sauce is that bold, tangy condiment every Southern cook keeps in the fridge. It is the star finishing touch for po boys, fried seafood, and crisp veggies. This version blends creamy mayonnaise with zippy spices and fresh aromatics to make a sauce so addictive you will start inventing excuses just to use it. Every time I whip up a batch, friends end up asking for the recipe because it lifts simple meals into something craveable.
I first tried Louisiana remoulade as a dipping sauce at a backyard shrimp boil and could not believe how quickly we finished the bowl. Since then it has become my favorite spread for sandwiches and burgers whenever I want an extra kick.
Ingredients
- Real mayonnaise: Brings a rich and silky base so always choose a full fat version for the best flavor
- Whole grain mustard: Adds both texture and a deep, tangy flavor so try to find one with visible seeds for a classic look
- Prepared horseradish: Offers a gentle heat and sharpness that cuts through richness
- Ketchup: Gives subtle tomato sweetness and a pretty blush of color to the sauce
- Lemon juice: Brightens all the flavors so use fresh lemons for the most vibrant taste
- Dried parsley: Brings a clean herby note and is easy to keep in the pantry
- Dried snipped chives: Offer oniony depth without any sharp bite so opt for bright green chives with a pleasant aroma
- All-purpose Creole seasoning: The signature spice blend of Louisiana so search out a quality blend with paprika garlic and herbs rather than one that is mostly salt
- Minced garlic: Infuses the sauce with aromatic sharpness and always choose plump firm cloves
- Worcestershire sauce: Adds umami depth so check for a version with minimal additives
- Sugar (optional): Lightly balances the tanginess if you prefer a milder sauce
Step-by-Step Instructions
- Mix the Ingredients:
- In a small mixing bowl or a large measuring cup add the mayonnaise whole grain mustard horseradish ketchup lemon juice dried parsley dried chives Creole seasoning minced garlic Worcestershire sauce and sugar if using. Whisk briskly until you see a fully blended smooth and creamy consistency with no streaks.
- Chill the Sauce:
- Once mixed cover the bowl tightly with plastic wrap and place it in your refrigerator for at least thirty minutes and up to an hour. This resting time lets the flavors meld and the texture thicken. As tempting as it is to taste right away the flavor is much rounder after chilling.
- Serve and Enjoy:
- Remove the remoulade from the fridge just before serving. Stir well and transfer to a serving bowl or directly onto sandwiches and platters. Garnish with a sprinkle of extra chives or parsley for color if you like.
Pin it
Letting the sauce rest is my secret to the boldest flavor I love the kick from the horseradish and always sneak a taste before the rest of the crew asks for it. My younger brother used to line up steamed shrimp and challenge me to see who could dip the biggest piece.
Storage Tips
This remoulade sauce keeps well in the refrigerator for up to one week. Store it in a glass jar or an airtight container to prevent the sauce from absorbing fridge odors. Always use a clean spoon to scoop out servings for freshness.
Ingredient Substitutions
Feel free to swap lemon juice with apple cider vinegar if lemons are out of season. You can use Dijon mustard if whole grain is unavailable but the flavor will be a bit smoother. For a milder heat try swapping the horseradish for extra chives or even a tiny spoonful of capers.
Serving Suggestions
Spoon over fried catfish or crispy shrimp. Serve as a burger spread or a dip for fries and even grilled veggies. It pairs beautifully with roast chicken or as a zesty salad dressing thin it with a touch more lemon juice if needed.
Culture and History
Remoulade is a French creation but Louisiana chefs reinvented it to match bold Creole flavors. The Cajun version is spicier and always features a signature blend of zesty ingredients. This sauce is a staple in New Orleans kitchen traditions and sparks memories of street food tours and long family lunches.
Pin it
This sauce will turn your simplest dishes into bold, crave-worthy meals every cook will love!
Frequently Asked Questions
- → What dishes pair best with Louisiana remoulade?
Louisiana remoulade complements seafood like shrimp or crab cakes, po' boys, fried green tomatoes, or roasted vegetables.
- → Can I substitute Creole seasoning?
If Creole seasoning isn't available, try Cajun seasoning or a mix of paprika, cayenne, and dried herbs to mimic the flavor.
- → How long should I chill the remoulade?
For best flavor, chill the sauce for at least 30 minutes to 1 hour before serving to let the flavors develop.
- → Is this remoulade spicy?
The sauce has a gentle kick from horseradish and Creole seasoning, but spice can be adjusted by reducing those amounts.
- → How should Louisiana remoulade be stored?
Store covered in the refrigerator and use within one week for peak freshness and flavor.