Zesty Louisiana Remoulade Sauce: The Ultimate Tangy Condiment
Make this creamy, zesty Louisiana Remoulade Sauce from scratch. It is a quick, flavorful condiment perfect for seafood, po’ boys, and appetizers.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 40 min
- Yield: About 1 1/4 cups 1x
- Category: Condiment
- Method: Mixing
- Cuisine: American Southern
- Diet: Vegetarian
Ingredients
Scale
- 1 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon hot sauce (like Tabasco)
- 1 teaspoon paprika
- 1 teaspoon Creole seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped green onion
- 1 tablespoon finely chopped fresh parsley
Instructions
- Place the mayonnaise, Creole mustard, ketchup, horseradish, hot sauce, paprika, Creole seasoning, garlic powder, onion powder, and black pepper into a medium bowl.
- Whisk all ingredients together until the mixture is completely smooth and uniform in color.
- Stir in the fresh lemon juice, chopped green onion, and chopped fresh parsley.
- Taste the sauce and adjust seasoning if needed, adding more hot sauce or Creole seasoning for extra spice.
- Cover the bowl and refrigerate the remoulade sauce for at least 30 minutes before serving. This allows the flavors to blend.
- Serve your homemade remoulade sauce with fried shrimp, crab cakes, or as a tangy sandwich condiment.
Notes
- For a thicker sauce, reduce the amount of lemon juice slightly.
- This sauce tastes best when made ahead of time, allowing the spices to fully infuse the mayonnaise base.
- You can substitute regular yellow mustard for Creole mustard if necessary, but the flavor will be less sharp.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 1
- Sodium: 280
- Fat: 16
- Saturated Fat: 2.5
- Unsaturated Fat: 13.5
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 0
- Cholesterol: 10