Description
A classic, flavorful Remoulade Sauce made with mayonnaise, grainy mustard, horseradish, and a blend of Cajun spices, perfect as a zesty condiment for seafood, sandwiches, or appetizers. This easy-to-make sauce combines creamy texture with bold, tangy, and slightly spicy notes, enhanced by fresh parsley for a bright finish.
Ingredients
Scale
Remoulade Sauce Ingredients
- 1 cup mayonnaise
- 2 tablespoons grainy mustard (or Creole mustard)
- 1 clove garlic, minced
- 1 tablespoon creamed horseradish
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Cajun seasoning (such as Tony Chachere’s)
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional)
- 1 tablespoon chopped fresh parsley
Instructions
- Prepare the Ingredients: Finely mince the garlic and chop the fresh parsley to ensure they blend smoothly into the sauce.
- Mix the Base: In a small bowl, combine the mayonnaise, grainy or Creole mustard, creamed horseradish, Worcestershire sauce, and lemon juice. Stir until smooth and thoroughly mixed.
- Add the Seasonings: Add the Cajun seasoning, smoked paprika, and cayenne pepper (if using) to the bowl. Mix again until all the spices are evenly distributed throughout the sauce.
- Incorporate the Herbs: Stir in the chopped fresh parsley, ensuring it’s well integrated for a fresh herbal note.
- Chill and Serve: Cover and refrigerate the sauce until ready to serve. Allowing it to chill for at least 30 minutes will help the flavors meld, but it can be served immediately if needed.
Notes
- This sauce can be made a day ahead to deepen the flavors.
- Use Creole mustard for authentic New Orleans flavor or substitute with grainy mustard.
- Adjust cayenne pepper to taste for desired heat level.
- Keep refrigerated and consume within 3-4 days for best quality.
- Great as a dip for fried seafood, a spread on sandwiches, or a topping for grilled meats.
