Description
This Remoulade Sauce recipe is a zesty and flavorful condiment that blends creamy mayonnaise with tangy Creole mustard, horseradish, and a perfect mix of spices. Ideal as a dip or sauce for seafood, sandwiches, and more, this easy-to-make sauce enhances any dish with its rich, slightly spicy, and tangy profile.
Ingredients
Remoulade Sauce Ingredients
- 1 cup mayonnaise
- 2 tablespoons grainy or Creole mustard
- 1 tablespoon creamed horseradish
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Cajun seasoning (e.g., Tony Chachere’s)
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional)
Instructions
- Combine Ingredients: In a small bowl, thoroughly mix together the mayonnaise, grainy or Creole mustard, creamed horseradish, chopped fresh parsley, minced garlic, soy sauce, lemon juice, Cajun seasoning, smoked paprika, and cayenne pepper if using. Ensure all ingredients are evenly blended to develop a smooth and consistent sauce.
- Chill the Sauce: Cover the bowl and refrigerate the remoulade sauce for at least 10 minutes before serving. This resting period allows the flavors to meld and intensify, though the sauce can be served immediately if needed.
Notes
- For a spicier kick, increase the amount of cayenne pepper according to taste.
- Store the remoulade sauce in an airtight container in the refrigerator for up to one week.
- This sauce pairs exceptionally well with fried seafood, sandwiches, and grilled meats.
- Use fresh parsley for the best flavor, but dried can be substituted if necessary (use about 1 teaspoon dried).
- If you prefer a smoother texture, consider blending the sauce briefly with a hand blender.
