Description
This Louisiana Remoulade Sauce recipe offers a zesty, creamy, and bold Southern flavor that’s perfect as a dip, spread, or topping for seafood, sandwiches, or vegetables. Combining classic Cajun spices with mayonnaise and tangy ingredients, this versatile sauce brings a spicy kick and vibrant taste to your dishes.
Ingredients
Scale
Primary Ingredients
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons prepared horseradish
- 2 tablespoons ketchup
- 1 tablespoon lemon juice (fresh preferred)
Spices & Flavorings
- 2 teaspoons paprika
- 1 teaspoon Cajun seasoning
- 1 teaspoon hot sauce (like Tabasco)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Optional Fresh Additions
- 1 tablespoon finely chopped parsley (optional)
- 1 small dill pickle or 1 tablespoon pickle relish (optional)
Instructions
- Combine Base Ingredients: In a bowl, combine mayonnaise, Dijon mustard, prepared horseradish, ketchup, and fresh lemon juice. Whisk everything thoroughly until the mixture is smooth and well blended.
- Add Seasonings: Stir in paprika, Cajun seasoning, hot sauce, garlic powder, onion powder, black pepper, and cayenne pepper if using. Mix well to ensure the spices are evenly distributed throughout the sauce.
- Incorporate Fresh Elements: Gently fold in the finely chopped parsley and diced dill pickle or pickle relish to add freshness, texture, and an extra layer of flavor to the sauce.
- Chill to Develop Flavors: Cover the bowl and refrigerate the remoulade sauce for at least 30 minutes. This resting time allows the flavors to meld and intensify for a more robust taste.
- Serve and Enjoy: Use the remoulade sauce as a zesty dip for seafood, a flavorful spread on sandwiches, or a tangy topping for vegetables to enhance your dishes with Southern flair.
Notes
- For best flavor, use fresh lemon juice instead of bottled.
- Adjust hot sauce and cayenne pepper quantities to control the spiciness of the sauce.
- The sauce can be stored in an airtight container in the refrigerator for up to one week.
- Remoulade sauce pairs exceptionally well with fried seafood such as shrimp or crab cakes.
- Adding diced pickles or relish is optional but adds a nice crunchy texture and tang.
