Introduction
Oh my goodness, let’s talk sauce! Isn’t it amazing how one little dip or spread can completely transform a dish? This Louisiana Remoulade Sauce is one of those sauces for me. It brings back memories of amazing trips down south, enjoying crispy fried seafood and legendary po’boys. While getting to New Orleans for dinner might not be in the cards tonight, whipping up this incredible remoulade at home is totally doable, and trust me, it’s ridiculously easy. You won’t believe how much flavor is packed into this creamy, zesty sauce that comes together in literally minutes. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: Seriously, like five minutes max from start to finish. Your blender can stay in the cabinet!
- Easy: No fancy techniques or cooking required. Just measure and stir.
- Giftable: Pop it in a cute jar and you’ve got a fantastic hostess gift or neighbor treat (if they love flavor!).
- Crowd-pleasing: Who doesn’t love a fantastic dip or sauce? This one disappears fast!
- Versatile: Perfect for so many dishes beyond just seafood.
Ingredients
Gathering your ingredients is the longest part, and that’s saying something! Here’s what you’ll need:
- ⅔ cup real mayonnaise: Go for the good stuff here! It forms the creamy base.
- 4 tablespoons whole grain mustard: This adds a wonderful tangy bite and texture. Don’t substitute regular yellow mustard, it’s not the same!
- 2 tablespoons prepared horseradish: Gives it that signature zing and heat. Adjust to your spice preference!
- 1 tablespoon ketchup: Just a touch for sweetness and color balance.
- 2 teaspoons lemon juice: Brightens everything up beautifully. Freshly squeezed is always best if you have it!
- 2 teaspoons dried parsley: A little bit of green and classic herb flavor.
- 2 teaspoons dried snipped chives: Adds a delicate oniony note.
- 2 teaspoons all purpose creole seasoning: This is where a lot of the Louisiana magic happens! It’s a blend of paprika, garlic powder, onion powder, cayenne, etc.
- 1 teaspoon minced garlic: Because everything is better with garlic, right?
- 1 teaspoon Worcestershire sauce: Adds depth and umami.
- ½ teaspoon sugar (optional): I sometimes add this if my lemon juice or horseradish are particularly sharp, it just rounds out the flavors. Taste and decide!
How to Make It
Okay, deep breath. Ready? You’ve got this. It’s the simplest thing ever!
1. Grab a medium-sized bowl. It doesn’t need to be fancy, just big enough to hold everything and give you room to stir.
2. Measure out all your ingredients and add them into the bowl. Yes, all of them at once! The mayonnaise, mustard, horseradish, ketchup, lemon juice, dried herbs, creole seasoning, minced garlic, Worcestershire sauce, and the optional sugar if you’re using it.
3. Now, grab a whisk or a sturdy spoon. Gently (or vigorously, your choice!) stir everything together until it’s completely combined and looks uniform. Make sure there are no streaks of mayo or clumps of seasoning left.
4. Give it a taste! This is the fun part. Does it need a little more zing? Add a tiny bit more horseradish or lemon juice. Want it a touch sweeter? A pinch more sugar. Spicier? A dash of hot sauce (see my substitution ideas below!).
5. While you can use it right away, this sauce benefits so much from chilling. Cover the bowl tightly and pop it in the fridge for at least 30 minutes. This allows all those incredible flavors to meld and deepen. Trust me, it’s worth the wait!
Substitutions & Additions
Recipes are just a starting point, right? Here are some ways to make this remoulade your own:
- Mustard: If you absolutely don’t have whole grain, you could use Dijon mustard, but the texture and flavor will be different. Skip the yellow mustard.
- Horseradish: Use more or less depending on how much heat you like.
- Fresh Herbs: If you have fresh parsley and chives, mince them finely and use about 1 tablespoon of each instead of the dried.
- Spicy Kick: Add a dash or two of your favorite hot sauce, like Tabasco or Crystal, for an extra layer of heat.
- Texture Boost: For a chunkier sauce, stir in a tablespoon or two of finely chopped celery, green onion, or even sweet pickle relish (though this leans closer to tartar sauce!).
Tips for Success
- Use Real Mayo: Seriously, it makes a difference in the texture and richness.
- Taste and Adjust: Flavors vary by brand of ingredients (especially horseradish and Creole seasoning), so always taste and adjust sweetness, tang, and heat to your liking.
- Chill Time is Key: I know I mentioned it, but it’s worth repeating. Letting the flavors meld in the fridge makes a world of difference. Plan ahead if you can!
- Don’t Overmix: Once combined, you don’t need to keep stirring endlessly. Just get it smooth and uniform.
How to Store It
This remoulade is a champ in the fridge. Just transfer any leftovers to an airtight container. It will keep well for about 1-2 weeks. The flavors will continue to develop, actually getting better over time! Give it a quick stir before using, as sometimes the liquids can separate slightly.
FAQs
Here are a few common questions I get about this delicious sauce:
Q: What do you serve Louisiana Remoulade Sauce with?
A: Oh, the possibilities! It’s classic with fried shrimp, oysters, or fish. Amazing on a po’boy sandwich (shrimp or roast beef!). Great as a dip for crispy fries, onion rings, or hushpuppies. I even love it drizzled over cold leftover chicken or used as a spread on a turkey sandwich.
Q: Is this sauce very spicy?
A: It has a kick from the horseradish and Creole seasoning, but it’s usually more zesty and tangy than truly hot. You can control the heat by adjusting the amount of horseradish and Creole seasoning you use.
Q: How is remoulade different from tartar sauce?
A: Great question! Both are mayo-based and often served with seafood, but remoulade typically has more complex flavors with ingredients like Creole seasoning, horseradish, garlic, and different mustards. Tartar sauce is usually simpler, focusing on relish (pickles), onion, and sometimes lemon juice.
Q: Can I make this ahead of time?
A: Absolutely! It’s actually better when made ahead, as the flavors meld and deepen in the fridge. Making it a day in advance is perfect!
Homemade Louisiana Remoulade Sauce
Equipment
- Medium-sized bowl
- whisk or sturdy spoon
Ingredients
Hauptzutaten
- 0.66 cup real mayonnaise Go for the good stuff
- 4 tablespoons whole grain mustard Don't substitute regular yellow mustard
- 2 tablespoons prepared horseradish Adjust to your spice preference
- 1 tablespoon ketchup
- 2 teaspoons lemon juice Freshly squeezed is always best
- 2 teaspoons dried parsley
- 2 teaspoons dried snipped chives
- 2 teaspoons all purpose creole seasoning
- 1 teaspoon minced garlic
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon sugar optional
Instructions
- Grab a medium-sized bowl.
- Measure out all your ingredients and add them into the bowl. Yes, all of them at once! The mayonnaise, mustard, horseradish, ketchup, lemon juice, dried herbs, creole seasoning, minced garlic, Worcestershire sauce, and the optional sugar if you're using it.
- Now, grab a whisk or a sturdy spoon. Gently (or vigorously, your choice!) stir everything together until it's completely combined and looks uniform. Make sure there are no streaks of mayo or clumps of seasoning left.
- Give it a taste! This is the fun part. Does it need a little more zing? Add a tiny bit more horseradish or lemon juice. Want it a touch sweeter? A pinch more sugar. Spicier? A dash of hot sauce (see my substitution ideas below!).
- While you can use it right away, this sauce benefits so much from chilling. Cover the bowl tightly and pop it in the fridge for at least 30 minutes. This allows all those incredible flavors to meld and deepen. Trust me, it's worth the wait!
Notes
- Mustard: Dijon mustard can be used if whole grain is unavailable, but flavor and texture will differ. Skip yellow mustard.
- Horseradish: Adjust amount for desired heat level.
- Fresh Herbs: Use about 1 tablespoon each of finely minced fresh parsley and chives instead of dried.
- Spicy Kick: Add a dash or two of hot sauce (like Tabasco or Crystal).
- Texture Boost: Stir in 1-2 tablespoons of finely chopped celery, green onion, or sweet pickle relish (this leans closer to tartar sauce). Tips for Success:
- Use Real Mayo: Important for texture and richness.
- Taste and Adjust: Always taste and adjust sweetness, tang, and heat as ingredient brands vary.
- Chill Time is Key: Chilling for at least 30 minutes allows flavors to meld and deepen.
- Don't Overmix: Stir until just combined and uniform. Storage:
- Transfer leftovers to an airtight container.
- Keeps well in the fridge for about 1-2 weeks.
- Flavors develop over time, often improving.
- Give a quick stir before using as liquids can separate slightly.