Description
This classic Remoulade Sauce is a creamy, tangy condiment packed with a blend of mustard, horseradish, spices, and fresh herbs. Perfect for enhancing seafood, sandwiches, or appetizers, this easy-to-make sauce comes together quickly on the stovetop without any cooking involved.
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
- For a spicier kick, increase the amount of cayenne pepper according to preference.
- Use Creole mustard if you want a sharper, more robust flavor.
- The sauce can be stored in an airtight container in the refrigerator for up to one week.
- Remoulade pairs exceptionally well with fried seafood, sandwiches, and as a dip for vegetables.
- Adjust lemon juice to taste for more acidity if desired.
