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Classic Louisiana Remoulade Sauce

A small white ramekin filled with creamy, orange-hued remoulade sauce, topped with fresh parsley.
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Make this zesty, creamy, and slightly spicy Louisiana Remoulade Sauce quickly. It is perfect for seafood, Po’ Boys, and as a dipping sauce.

Ingredients

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  • 1 cup mayonnaise
  • 2 tablespoons Creole mustard
  • 1 tablespoon ketchup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce (like Tabasco)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Creole seasoning
  • 1/4 cup finely chopped green onion
  • 2 tablespoons finely chopped fresh parsley
  • 1 small clove garlic, minced

Instructions

  1. Combine the mayonnaise, Creole mustard, ketchup, horseradish, paprika, hot sauce, Worcestershire sauce, lemon juice, and Creole seasoning in a medium bowl.
  2. Whisk the ingredients together until the mixture is smooth and uniform in color.
  3. Stir in the minced garlic, chopped green onion, and fresh parsley.
  4. Taste the sauce and adjust seasoning if needed, adding more hot sauce or lemon juice for extra zest.
  5. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Notes

  • For a spicier, more Cajun-style sauce, add 1/2 teaspoon of cayenne pepper.
  • If you prefer a sugar-free or Keto option, substitute the ketchup with 1 tablespoon of tomato paste mixed with a few drops of liquid stevia or your preferred keto sweetener.
  • This sauce thickens slightly as it chills.

Nutrition

Find it online: https://whiskdaily.com/remoulade-sauce-recipe-louisiana-creole-cajun/