The Creole Remoulade Sauce Recipe is a vibrant, tangy condiment that brings a wonderful zip to seafood, sandwiches, and more. I like whipping it up whenever I want to add a little Southern charm and kick to my dishes, especially during casual gatherings or when craving something flavorful yet easy. This sauce strikes just the right balance between creamy, spicy, and fresh, making it a staple you'll want in your fridge all the time.
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Why This Recipe Works
This Creole Remoulade Sauce taps into classic flavors with fresh ingredients, yielding a sauce that's creamy but never heavy, with just enough heat and acidity to brighten up any bite.
- Consistent Texture: The smooth combination of mayonnaise and Dijon mustard ensures a creamy, luscious base without lumps.
- Deep, Balanced Flavor: Horseradish, paprika, and cayenne bring layers of warmth and spice that linger pleasantly without overpowering.
- Simple Ingredients: Every component is easy to find and straightforward to prepare, no fancy specialty items needed.
- Fast Prep, Big Payoff: Just a few minutes of mixing, plus a chill time, gives you a sauce that's bursting with flavor.
Ingredient Game Plan
Choosing fresh, quality ingredients makes all the difference here. Since the sauce is simple by design, each element shines. Look for a good-quality mayonnaise and fresh herbs to get the best results in your Creole Remoulade Sauce Recipe.
- Mayonnaise: Use a creamy, neutral-tasting mayo for a silky base-homemade or store-bought works well.
- Dijon Mustard: Adds subtle tang and smooth texture; avoid spicy mustard for balance.
- Prepared Horseradish: Gives that trademark zip-fresh horseradish is great if you can find it.
- Paprika: Smoked paprika works beautifully for depth, but sweet paprika is fine too.
- Cayenne Pepper: Adds heat-start with less and add more after tasting if you like it spicy.
- Green Onions: Fresh and crisp, they brighten the sauce and add mild crunch.
- Fresh Parsley: Earthy and fragrant to balance the tangy and spicy notes.
- Lemon Juice: Freshly squeezed is best to add vibrant acidity.
- Worcestershire Sauce: Brings umami and a touch of complexity.
- Hot Sauce: Your choice, depending on preferred heat level and flavor profile.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Creole Remoulade Sauce Recipe
Step 1 - Prep & Season
Start by gathering your ingredients so everything's ready to go. In a medium bowl, whisk together the mayonnaise, Dijon mustard, and prepared horseradish until the mixture is smooth and velvety. You'll notice the horseradish adds a gentle heat right away, so mix well to spread the flavor evenly. This typically takes about 1-2 minutes by hand, and skipping lumps here makes the final sauce silky and inviting.
Step 2 - Build Flavor
Next, sprinkle in the paprika, cayenne pepper, and Worcestershire sauce. Stir everything thoroughly so the spices blend in without clumps. This is where the Creole magic starts to come alive-taking a moment to really mix will reward you with bold, balanced layers. I find it helpful to taste at this stage to adjust how spicy or smoky I want it to be before adding the fresh herbs.
Step 3 - Finish for Best Texture
Fold in finely chopped green onions and fresh parsley last. Their freshness will brighten the sauce and give slight textural interest with each bite. Then, add the lemon juice and hot sauce, mixing just enough to combine. At this point, cover the bowl and refrigerate the sauce for at least 30 minutes. Chilling allows all those flavors to meld and mellow-a crucial step that makes this Creole Remoulade Sauce Recipe taste especially harmonious. Avoid skipping this rest or serving it immediately, or it can taste a bit sharp.
Pro Moves I Swear By
I've learned that a few small details make this sauce truly shine. Don't rush the resting time-it's where flavor depth grows. Also, chopping the herbs finely but not too small keeps a pleasant texture. Lastly, don't be afraid to tweak the heat gradually; everyone's spice tolerance is different.
- Doneness Cue: The sauce should be glossy and smooth, with specks of herbs evenly suspended-not watery or separated.
- Temperature Trick: Keep your ingredients cold before mixing to encourage a thick, creamy consistency.
- Make-Ahead Move: This sauce tastes even better the next day, so plan to make it at least a few hours ahead.
- Skip This Pitfall: Avoid adding too much lemon or hot sauce all at once; add gradually and taste to prevent overpowering the sauce's balance.
Serve It Up
Finishing Touches
When serving your Creole Remoulade Sauce Recipe, I love to give it a gentle stir to reincorporate any settled herbs and to freshen that beautiful tang. This sauce pairs wonderfully as a dip for crispy fried shrimp or as a creamy spread on po'boys. Its acidity and spice cut through richness and add a flavorful lift, so serving it chilled is key to keeping that refreshing zing alive.
Great Pairings
You'll enjoy pairing this sauce with classic Southern staples like fried catfish, crab cakes, or even roasted vegetables. I also like it dolloped over grilled chicken sandwiches and alongside a crisp green salad or tangy coleslaw for balance. The temperature contrasts really bring out the sauce's lively personality.
Easy Plating Wins
For weeknights, serve the sauce in a simple small bowl garnished with a lemon wedge and parsley sprig-it's quick and inviting. For special occasions, drizzle it artfully over shrimp or scallops arranged on a platter with fresh herbs scattered around. Even a dollop on the side of a grilled sandwich adds polish and flavor that guests will notice.
Make-Ahead & Storage
Storing Leftovers
Store leftover Creole Remoulade Sauce in an airtight glass container for the best taste and texture. It will keep well in your fridge for up to 5 days. You might notice the herbs settle or the sauce thickens slightly-just give it a good stir before serving again to bring back the creamy consistency.
Freezer Notes
I don't usually freeze this sauce because the mayonnaise base can separate and get grainy once thawed. For best flavor and texture, enjoy your Creole Remoulade Sauce fresh or refrigerated within the 5-day window. If you do freeze it, be prepared for some textural changes and stir vigorously after thawing to recombine.
Reheating Creole Remoulade Sauce Recipe Without Drying Out
This sauce is best served cold or at room temperature, so reheating isn't typically recommended. If you must warm it slightly, do a gentle microwave burst at 20-second intervals, stirring in between to prevent overheating. Avoid ovens or air-fryers for reheating, as the heat can cause the sauce to break and dry out. Adding a splash of lemon juice or a teaspoon of mayonnaise after warming can help revive its texture.
Frequently Asked Questions
Absolutely! Swap out the mayonnaise for a vegan version like one made from aquafaba or soy, and ensure your Worcestershire sauce is vegan-friendly. The rest of the ingredients are naturally dairy-free.
It has a moderate kick from the horseradish, cayenne, and hot sauce, but you can easily adjust the heat level to your liking by adding less or more cayenne and hot sauce.
It's fantastic with fried shrimp, crab cakes, grilled fish, and even cold boiled crawfish. The sauce's brightness complements seafood beautifully.
Yes! In fact, making it a few hours or even a day ahead enhances the flavors as the ingredients marry perfectly over time.
Final Thoughts
PrintComplete Recipe
Creole Remoulade Sauce Recipe
This classic Creole Remoulade Sauce is a tangy, spicy condiment perfect for adding a burst of flavor to seafood, sandwiches, and appetizers. Made with mayonnaise, Dijon mustard, horseradish, and a blend of bold spices, this sauce is easy to prepare and elevates any dish with its zesty kick.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Condiment
- Method: No-Cook
- Cuisine: Creole
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon prepared horseradish
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 green onions, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon hot sauce
Instructions
- Combine base ingredients: In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, and prepared horseradish until the mixture is smooth and well combined.
- Add spices and Worcestershire sauce: Stir in paprika, cayenne pepper, and Worcestershire sauce until these ingredients are evenly distributed throughout the sauce.
- Incorporate fresh herbs and onions: Fold in the finely chopped green onions and fresh parsley, ensuring they are mixed evenly for texture and flavor.
- Season with lemon and hot sauce: Add the fresh lemon juice and hot sauce, mixing thoroughly. Taste the sauce and adjust seasoning or spice levels as desired.
- Chill to develop flavors: Cover the bowl and refrigerate the remoulade sauce for at least 30 minutes before serving to allow the flavors to meld perfectly.
Notes
- Adjust the amount of cayenne pepper and hot sauce to control the spiciness based on your preference.
- For a smoother sauce, you can blend the ingredients briefly in a food processor.
- This sauce can be stored in an airtight container in the refrigerator for up to 5 days.
- Try serving it as a dip for fried seafood, as a sandwich spread, or drizzled over grilled vegetables.
- Fresh lemon juice is key for brightness; avoid bottled lemon juice to maintain vibrant flavor.
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