Description
This Zesty Louisiana Creole Remoulade is a vibrant, flavorful sauce perfect for enhancing seafood, sandwiches, and appetizers. Combining creamy mayonnaise with the bold flavors of whole grain mustard, horseradish, and Creole seasoning, this no-cook sauce brings a spicy, tangy kick inspired by classic Louisiana Creole cuisine.
Ingredients
Scale
Remoulade Sauce Ingredients
- â…” cup real mayonnaise
- 4 tablespoons whole grain mustard
- 2 tablespoons prepared horseradish
- 1 tablespoon ketchup
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 2 teaspoons dried parsley
- 2 teaspoons dried snipped chives
- 2 teaspoons all-purpose Creole seasoning
- 1 teaspoon minced garlic
- ½ teaspoon sugar (optional)
Instructions
- Combine Ingredients: In a small bowl or a large measuring cup, whisk together the mayonnaise, whole grain mustard, prepared horseradish, ketchup, lemon juice, Worcestershire sauce, dried parsley, dried snipped chives, all-purpose Creole seasoning, minced garlic, and optional sugar until well blended and smooth.
- Chill for Flavor Development: To enhance the flavors and let the ingredients meld together perfectly, cover the sauce and refrigerate it for 30 minutes to 1 hour before serving.
Notes
- Adjust the horseradish and Creole seasoning quantities depending on your desired spice level.
- This sauce is perfect as a dip for fried seafood, a spread for sandwiches, or a topping for grilled meats.
- Store any leftovers in an airtight container in the refrigerator for up to one week.
- Whisk well before serving if the sauce separates after refrigeration.
- For a fresher herb flavor, substitute dried parsley and chives with fresh ones, but adjust quantity accordingly.
