Remoulade Sauce

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This homemade Remoulade sauce is a fantastic spicy mayonnaise made in minutes. Great with crab cakes, Po’Boy Sandwiches, french fries, and more!

Prep Time5

Total Time5

Course: Condiment

Cuisine: American

Keyword: Remoulade sauce

Servings: (1/4 cup per serving or 1 & 1/2 cups total)

Ingredients

1 & 1/4 cup mayonnaise
2 & 1/2 tablespoons spicy brown mustard (or creole mustard)
1 tablespoon paprika (sweet or smoked)
1 tablespoon finely chopped fresh parsley
2 teaspoons prepared horseradish
2 teaspoons lemon juice
1 teaspoon Creole seasoning (*see note)
1 teaspoon pickle juice (dill or sweet)
1 teaspoon hot sauce (Tabasco or Sriracha)
1 clove garlic , grated
grind of black pepper

Instructions

In a medium bowl, whisk together all the ingredients. Taste, and adjust seasonings if needed.
Ideally, cover and chill overnight, but at least 1 hour for the flavors to meld.
Refrigerate any unused sauce in an airtight jar for up to 5 days. It might loosen up a bit, so just give it a quick stir before serving again.

Notes

Creole seasoning is made from a mix of onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Some brands are crazy salty, though, so start with the amount listed in the recipe and adjust from there. Cajun seasoning is also good. I've also heard of people using Old Bay, although I haven't tried that in this recipe.

Nutrition