Louisiana Remoulade Creamy Sauce (Print Version)
# Ingredients:
→ Sauce Base
01 -
160 ml real mayonnaise
02 -
60 g whole grain mustard
03 -
30 g prepared horseradish
04 -
15 ml ketchup
05 -
10 ml freshly squeezed lemon juice
06 -
2 teaspoons dried parsley
07 -
2 teaspoons dried snipped chives
08 -
2 teaspoons Creole seasoning
09 -
1 teaspoon minced garlic
10 -
1 teaspoon Worcestershire sauce
11 -
0.5 teaspoon sugar (optional)
# Instructions:
01 -
In a mixing bowl, whisk together mayonnaise, whole grain mustard, horseradish, ketchup, lemon juice, dried parsley, snipped chives, Creole seasoning, minced garlic, Worcestershire sauce, and sugar until homogeneous.
02 -
Transfer the sauce to a container, cover, and refrigerate for 30 to 60 minutes to intensify the flavors before serving.
# Notes:
01 -
For a smoother consistency, blend the sauce briefly. Adjust Creole seasoning and horseradish to taste.