If you’ve ever tasted Louisiana Remoulade Sauce, you know how it can elevate even the simplest dishes. This creamy, zesty sauce adds a delightful kick, making it perfect for everything from fish to veggies. During my multiple testing sessions, I discovered just the right balance of spices that brings out its Creole roots. Pairing it with my homemade crab cakes transformed a casual dinner into something special. Let’s dive into this scrumptiously long-lasting recipe!
About Louisiana Remoulade Sauce
This Louisiana Remoulade Sauce is nothing short of a culinary treasure. After experimenting with various ingredients, I found that using real mayonnaise forms a rich base, allowing the spices and flavors to shine through. It’s a condiment that’s not just limited to the South; its versatility means you can enjoy it year-round. Whether you’re hosting a summer barbecue or need a quick, delicious sauce for weeknight meals, this recipe won’t disappoint.
- Quick prep, ready in under 10 minutes!
- Versatile for meats, seafood, and even salads.
- A family favorite that adds a touch of southern comfort to any meal.
- Did you know? The word “remoulade” originates from the French word “remoulade” and has numerous variations worldwide.
Key Ingredients & Their Roles
- Real Mayonnaise: Provides creaminess; opt for a high-quality brand for better flavor.
- Whole Grain Mustard: Adds texture and tang, easily replaceable with Dijon if desired.
- Prepared Horseradish: Infuses spice; fresh horseradish suits adventurous palates.
- Lemon Juice: Balances flavors; fresh juice is always best for brightness.
How to Make Louisiana Remoulade Sauce
- In a mixing bowl, whisk together 2/3 cup of real mayonnaise and 4 tablespoons of whole grain mustard. The aroma begins to meld beautifully, inviting you to keep going.
- Add in 2 tablespoons of prepared horseradish, 1 tablespoon of ketchup, and 2 teaspoons of lemon juice. The mixture will start to take on a bold color—almost a sun-kissed hue.
- Sprinkle in 2 teaspoons of dried parsley, 2 teaspoons of dried snipped chives, 2 teaspoons of all-purpose Creole seasoning, 1 teaspoon of minced garlic, and 1 teaspoon of Worcestershire sauce. Each element adds a layer of depth, enhancing your culinary adventure.
- For an optional hint of sweetness, stir in 1/2 teaspoon of sugar. Wrap the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld. Take a moment to enjoy the delightful aroma wafting through your kitchen!
Pro Tips & Troubleshooting
- If you find the sauce too thick, add a bit more lemon juice or a splash of water to reach your desired consistency.
- Common mistake: Skipping the refrigerating step. Allowing flavors to meld intensifies the overall taste.
- Try swapping dried herbs for fresh in the summer; it gives a vibrant kick to the sauce.
- Easily double the recipe if you’re preparing for a crowd; simply whisk the ingredients in a larger bowl.
Storage & Make-Ahead Guide
This Louisiana Remoulade Sauce stores well in the fridge for up to a week. For longer storage, it can be kept in the freezer for up to three months. To enjoy its full flavor, always give it a good stir before serving. I tested storing it for a full week, and it only got better—the flavors continued to deepen and improve.
Serving Suggestions
Pair this zesty sauce with fried fish, grilled shrimp, or crab cakes. It’s also a tasty addition to deviled eggs or lettuce wraps. Check out my Crab Crescent Bites and Creamy Lemon Basil Salmon Skillet for delicious pairings!
Frequently Asked Questions
- What can I serve with Louisiana Remoulade Sauce? It’s fantastic with seafood, fried foods, or even as a spread on sandwiches.
- Can I substitute the mayonnaise? Yes, Greek yogurt works well as a lower-fat alternative without sacrificing creaminess.
- How can I adjust the spice level? Make it mild by reducing the horseradish, or add a pinch of cayenne pepper for an extra kick.
- Is this sauce suitable for meal prep? Absolutely! It can be made ahead and stored for up to a week, enhancing in flavor.
- Can I freeze this sauce? Yes, it can be frozen for up to three months, just be sure to stir it well after thawing.
Final Thoughts
This Louisiana Remoulade Sauce has become a staple in my kitchen, and I find myself whipping it up for everything from quick lunches to festive dinners. As always, I encourage you to experiment and make it your own. Share your results and let me know how you enjoyed it!
More Recipes You’ll Love
- Creamy Garlic Chicken Rice Skillet – perfect for pairing with Louisiana Remoulade Sauce for a flavor punch.
- Roast Chicken with Wine, Herbs, and Garlic – enhances the dish with a complementary herbaceous note.
- Crab Crescent Bites Delight – a great appetizer to enjoy with remoulade for dipping.
- Shrimp Scampi – the flavors of seafood and remoulade create a delightful pairing.
- Jalapeno Popper Soup – a spicy-sweet balance that works well with the sauce.
Louisiana Remoulade Sauce
Ingredients
- 2/3 cup real mayonnaise
- 4 tablespoons whole grain mustard
- 2 tablespoons prepared horseradish
- 1 tablespoon ketchup
- 2 teaspoons lemon juice
- 2 teaspoons dried parsley
- 2 teaspoons dried snipped chives
- 2 teaspoons all-purpose Creole seasoning
- 1 teaspoon minced garlic
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon sugar optional
Instructions
- In a small bowl or large measuring, whisk all ingredients together and serve! For more flavor, cover and store in the refrigerator for 30 minutes – 1 hour before serving.