Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are familiar.
What Is Remoulade Sauce Made With?
All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika, and Cajun or Creole seasonings.
If you do any traveling around Louisiana you'll find that it seems like almost everyone has their own "secret recipe" for this sauce. It's served most often with shrimp and crab cakes, po boy sandwiches, and even chicken. It's also awesome as a substitute for ketchup with french fries.
Where Does Remoulade Sauce Come From?
Remoulade is a traditional French sauce, originally made with ingredients such as mayonnaise, herbs, capers, pickles, and perhaps some anchovy oil or horseradish. French cuisine has a lot of influence on Louisiana cuisine, and the Cajuns and Creoles have a lot of influence on Louisiana cuisine.
The version of remoulade found in Louisiana reflects that by changing up the seasonings and adding ingredients such as mustard and garlic. Louisiana remoulade is now a staple in the south and throughout the United States.
Cajun vs. Creole Seasoning
Cajun and Creole seasonings can be used interchangeably in this recipe, but they aren't identical. They have different ingredients, and Cajun seasoning is hotter than Creole seasoning. Cajun seasoning is heavy with peppers of varying types of heat levels. Creole seasoning is more savory from herbs such as thyme, basil, and oregano.
You can find both seasonings in the section of the grocery store where the dried herbs and spices are sold. You can also sometimes find them by the seafood section since they are often used on fish.
How to Store Remoulade Sauce
Store remoulade sauce made with store-bought mayonnaise tightly covered in the refrigerator for up to 2 weeks. Store remoulade sauce made with homemade mayonnaise tightly covered in the refrigerator for up to 3 days.
Recipes That Pair Perfectly With Remoulade Sauce!
If you don't have any pickle juice on hand, use a little lemon juice or vinegar.
Some brands of Creole and Cajun seasonings are much saltier than others. Start with 1 teaspoon, taste, and add more as needed.
1 1/4 cups mayonnaise
1/4 cup mustard (Creole mustard if possible)
1 tablespoon sweet paprika
1 to 2 teaspoons Cajun or Creole seasoning, divided (see recipe note)
2 teaspoons prepared horseradish
1 teaspoon pickle juice (dill or sweet, your preference)
1 teaspoon hot sauce (preferably Tabasco)
1 large clove garlic, minced and smashed
Mix the ingredients:
Mix all the ingredients together in a medium bowl. Start with 1 teaspoon of the Cajun or Creole seasoning and add as much of the remaining teaspoon to taste.
Chill the remoulade:
The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||2%|
|Total Sugars 0g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|