Hello there! Clara here, and I’m so excited to share one of my family’s absolute favorite condiments: Louisiana Remoulade Sauce. It’s my go-to for adding a zing to just about anything! I’ve been making this for years, and it’s always a hit, whether I’m using it as a dipping sauce, a spread on sandwiches, or a dressing for salads. This recipe takes only about 10 minutes to whip up, plus a little chilling time to let all those amazing flavors meld together.
Table of Contents
What is Louisiana Remoulade Sauce?
Louisiana Remoulade Sauce is a vibrant, truly creamy condiment that’s a true staple in Louisiana cuisine. It’s similar to tartar sauce but has a bolder, spicier kick. Remoulade has roots in French cuisine, but the Louisiana version has evolved into something uniquely its own. You’ll find it served with seafood, especially shrimp and crab, as well as po’ boys and even as a dressing for salads. There are regional variations; some are Creole-style with a reddish hue from paprika and tomatoes, while others are more mayonnaise-based.
Why You’ll Love This Louisiana Remoulade Sauce Recipe
This Louisiana Remoulade Sauce recipe is the best because it’s super quick to make, uses ingredients you can easily find in your local grocery store, and is totally customizable to your spice preference.
- Quick and Easy: Ready in just 10 minutes, plus chilling time.
- Accessible Ingredients: Uses common ingredients you probably already have.
- Customizable Spice Level: Adjust the hot sauce and Creole seasoning to your taste.
- Versatile: Perfect as a dip, spread, or dressing.
Vibrant Louisiana Remoulade Sauce: Quick & Easy
Ingredients
Equipment
Method
- In a medium bowl, whisk together all the ingredients. Taste, and adjust seasonings if needed.
- Ideally, cover and chill overnight, but at least 1 hour for the flavors to meld.
- Refrigerate any unused sauce in an airtight jar for up to 5 days. It might loosen up a bit, so just give it a quick stir before serving again.
Notes
Ingredients for Louisiana Remoulade Sauce
Here’s what you’ll need to make this flavorful Louisiana Remoulade Sauce. Each ingredient plays a special role in creating that perfect balance of creamy, spicy, and tangy.
- 1 & 1/4 cup mayonnaise: This forms the creamy base of the sauce. I prefer using a full-fat mayonnaise for the richest flavor, but you can use a light version if you prefer. I usually reach for the Hellmann’s brand.
- 2 & 1/2 tablespoons spicy brown mustard (or creole mustard): This adds a punch of flavor and a bit of heat. If you can find Creole mustard, it will add an extra layer of authenticity, but spicy brown mustard works great too.
- 1 tablespoon paprika (sweet or smoked): This gives the sauce its signature color and a subtle smoky or sweet flavor, depending on which you choose. I love using smoked paprika for a deeper flavor.
- 1 tablespoon finely chopped fresh parsley: Fresh parsley adds a burst of freshness and a pop of color to the sauce. Make sure it’s finely chopped so it blends well.
- 2 teaspoons prepared horseradish: This brings a zesty kick that really wakes up the flavors. If you like it extra spicy, feel free to add a bit more.
- 2 teaspoons lemon juice: The lemon juice adds brightness and acidity, balancing the richness of the mayonnaise and other ingredients. Freshly squeezed is always best!
- **1 teaspoon Creole seasoning (*see note):** This is the key to that authentic Louisiana flavor. Creole seasoning blends typically include paprika, garlic powder, onion powder, and herbs. You can find it in most supermarkets, or make your own!
- 1 teaspoon pickle juice (dill or sweet): This adds a tangy, briny note that complements the other flavors. Dill pickle juice is my personal favorite!
- 1 teaspoon hot sauce (Tabasco or Sriracha): For a little heat, hot sauce is essential. Tabasco adds a vinegary kick, while Sriracha brings a sweeter, garlicky heat. Adjust to your liking!
- 1 clove garlic, grated: Fresh garlic adds a pungent flavor. Grating it ensures it blends seamlessly into the sauce.
- Grind of black pepper: A little black pepper adds a subtle warmth and complexity.
How to Make Louisiana Remoulade Sauce: Step-by-Step
Follow these simple steps to create your own delicious Louisiana Remoulade Sauce. It’s so easy, you’ll wonder why you haven’t made it before!
- In a medium bowl, whisk together all the ingredients. Taste, and adjust seasonings if needed.
- Ideally, cover and chill overnight, but at least 1 hour for the flavors to meld.
- Refrigerate any unused sauce in an airtight jar for up to 5 days. It might loosen up a bit, so just give it a quick stir before serving again.
Common Mistakes to Avoid
Sometimes things don’t go exactly as planned, but don’t worry! Here are a few common pitfalls and how to fix them.
- If your remoulade is too thick: Add a teaspoon of water or lemon juice at a time until it reaches your desired consistency.
- If your remoulade is too spicy: Stir in a tablespoon of mayonnaise to mellow out the heat. You can also add a touch of sugar to balance the flavors.
- If the flavors don’t pop: Make sure you’ve used fresh ingredients and let the sauce chill for at least an hour. This allows the flavors to meld together beautifully.
Louisiana Remoulade Sauce Recipe Variations
Want to mix things up? Here are a few variations to try:
| Variation | Changes | Notes |
|---|---|---|
| Spicier | Add more hot sauce or a pinch of cayenne pepper. | Start small and taste as you go! |
| Vegan | Use vegan mayonnaise. | Ensure all other ingredients are also vegan-friendly. |
| Extra Horseradish | Add an additional teaspoon of prepared horseradish. | For a more pungent kick. |
Serving Suggestions for Louisiana Remoulade Sauce
This Louisiana Remoulade Sauce is incredibly versatile. Here are some of my favorite ways to use it:
- Remoulade Shrimp Po’ Boy: Toast a baguette, spread generously with remoulade sauce, add crispy fried shrimp, shredded lettuce, and sliced tomatoes. This is a classic New Orleans sandwich that’s bursting with flavor.
- Crab Cake with Remoulade: Pan-fry or bake your favorite crab cakes, then top them with a dollop of remoulade sauce. The creamy, spicy sauce complements the rich crab perfectly.
- Remoulade Coleslaw: Use the remoulade sauce as a dressing for coleslaw. Mix it with shredded cabbage, carrots, and a touch of apple cider vinegar for a tangy, flavorful side dish.
How to Store Louisiana Remoulade Sauce
To keep your Louisiana Remoulade Sauce fresh and delicious, store it in an airtight jar in the refrigerator. It will keep for up to 5 days. If you notice any separation, just give it a quick stir before using.
Frequently Asked Questions
What is remoulade sauce made of?
Remoulade sauce is typically made of mayonnaise, mustard, paprika, herbs, horseradish, lemon juice, and spices.
What does remoulade sauce taste like?
Remoulade sauce has a creamy, tangy, and spicy flavor profile with a hint of sweetness and herbaceousness.
What is the difference between tartar sauce and remoulade sauce?
Tartar sauce is primarily mayonnaise-based with pickles and dill, while remoulade sauce has a wider range of ingredients, including mustard, paprika, and Creole seasoning, giving it a spicier and more complex flavor.
Is remoulade sauce spicy?
Yes, remoulade sauce typically has a mild to moderate level of spice, thanks to ingredients like hot sauce, horseradish, and Creole seasoning. You can adjust the spice level to your preference.
How long does remoulade sauce last?
Remoulade sauce typically lasts for up to 5 days in the refrigerator when stored in an airtight container.
Nutritional Information
Here’s an estimate of the nutritional information per serving (about 2 tablespoons):
- Calories: 200
- Fat: 20g
- Protein: 1g
- Carbs: 3g
Disclaimer: This is an estimate and can vary based on specific ingredients used.
Conclusion
And there you have it! My easy and delicious Louisiana Remoulade Sauce recipe. I hope you love it as much as my family does. Now, I want to hear from you! What are you planning to serve with your remoulade sauce? Do you have any questions or variations you’d like to share? Leave a comment below, and let’s get cooking!
