Creole Remoulade Sauce
I first discovered Creole Remoulade Sauce during a visit to New Orleans, where the streets were alive with music, the aroma of spices filled the air, and every meal seemed like a celebration. As a baker and home cook, I’ve always loved experimenting with flavors, but this sauce immediately captured my heart. Its bright, tangy, and slightly spicy profile instantly elevated any dish I paired it with, from sandwiches to seafood. Since that day, I’ve perfected my own version in my kitchen, ensuring that each batch bursts with flavor while remaining simple enough for everyday cooking.
You will love this Creole Remoulade Sauce because it transforms ordinary meals into extraordinary experiences. The combination of sharp mustard, tangy pickles, aromatic herbs, and a subtle kick of spice creates a balance that is bold yet approachable. It’s the kind of sauce that makes people reach for a second helping and keeps you coming back to your own kitchen to recreate it again and again.
This sauce is incredibly versatile. It pairs beautifully with shrimp, crab cakes, grilled chicken, turkey bacon sandwiches, roasted vegetables, and even as a zesty dip for fries. You can also use it as a salad dressing, spread, or topping, making it a staple for both casual weeknight dinners and festive gatherings.
Not only is it versatile, but it is also affordable. Most of the ingredients are pantry staples that you likely already have at home, and there’s no need for exotic or expensive items. By making it yourself, you save money while achieving a freshness and flavor that store-bought sauces simply can’t match.
Ingredients for Creole Remoulade Sauce:
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1 cup mayonnaise
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2 tablespoons Dijon mustard
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1 tablespoon prepared horseradish
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1 tablespoon paprika
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon cayenne pepper (adjust to taste)
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2 teaspoons hot sauce
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1 teaspoon smoked paprika
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2 tablespoons finely chopped pickles or cornichons
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2 tablespoons chopped green onions
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1 tablespoon chopped fresh parsley
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Salt and black pepper to taste
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1 teaspoon lemon juice
How to Prepare Creole Remoulade Sauce
Preparing Creole Remoulade Sauce is simple, quick, and incredibly rewarding. With a few fresh ingredients and some pantry staples, you can create a sauce that bursts with flavor and complements a wide variety of dishes. Follow these step-by-step instructions to make the perfect batch.
Step-by-Step Instructions:
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Gather your ingredients – Start by measuring all the ingredients. Having everything ready ensures a smooth and efficient preparation process. You will need mayonnaise, Dijon mustard, prepared horseradish, paprika, garlic powder, onion powder, cayenne pepper, hot sauce, smoked paprika, pickles, green onions, fresh parsley, lemon juice, salt, and black pepper.
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Mix the base – In a medium-sized bowl, combine 1 cup of mayonnaise with 2 tablespoons of Dijon mustard. Stir until the mixture is smooth and creamy. Adding the mustard first helps balance the richness of the mayonnaise and creates a tangy base.
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Add spices and heat – Incorporate 1 tablespoon of prepared horseradish, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 2 teaspoons hot sauce, and 1 teaspoon smoked paprika. Mix thoroughly to ensure all the spices are evenly distributed. This step builds the bold, signature flavor of Creole Remoulade.
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Add crunch and freshness – Fold in 2 tablespoons of finely chopped pickles or cornichons, 2 tablespoons chopped green onions, and 1 tablespoon chopped fresh parsley. These ingredients add texture, brightness, and a subtle tang that elevate the sauce.
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Season and balance – Add 1 teaspoon lemon juice, then season with salt and black pepper to taste. Stir well and taste. Adjust any seasoning as needed, adding more cayenne if you prefer extra heat or more lemon juice for brightness.
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Chill for best flavor – Cover the bowl with plastic wrap and refrigerate the sauce for at least 30 minutes before serving. Chilling allows the flavors to meld and intensify, producing a more balanced and vibrant sauce.
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Serve and enjoy – Use your Creole Remoulade Sauce as a dip for shrimp, a spread on sandwiches with turkey bacon, a drizzle over grilled chicken, or a topping for roasted vegetables. Its versatility makes it a favorite in any kitchen.
Quick and Easy Tips:
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You can make the sauce in under 10 minutes if your ingredients are prepped.
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Adjust the spice level according to your preference by reducing or increasing the cayenne pepper and hot sauce.
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Store the sauce in an airtight container in the refrigerator for up to one week.
Customizable Options:
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Swap pickles for capers to give the sauce a sharper tang.
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Add a teaspoon of smoked paprika for a deeper, smoky flavor.
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Include finely minced garlic for a more intense aromatic punch.
Popular Pairings:
Creole Remoulade Sauce is loved by many because it elevates classic dishes effortlessly. It pairs exceptionally well with seafood, turkey bacon sandwiches, chicken, and even roasted potatoes, making it a staple in kitchens that value flavor, convenience, and versatility.
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Creole Remoulade Sauce: The Ultimate Zesty Louisiana Dip for Seafood, Alligator, and More!
Creole Remoulade Sauce is a vibrant, tangy, and slightly spicy sauce that elevates a variety of dishes. Perfect for seafood, sandwiches with turkey bacon, roasted vegetables, or grilled chicken, this sauce is both versatile and simple to prepare. With a perfect balance of creamy, zesty, and bold flavors, it has become a staple in kitchens that value taste and convenience.
- Total Time: 10 minutes
- Yield: 1 1x
Ingredients
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 teaspoons hot sauce
- 1 teaspoon smoked paprika
- 2 tablespoons finely chopped pickles or cornichons
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
- 1 teaspoon lemon juice
Instructions
- Gather all ingredients and measure them carefully for accuracy.
- In a medium bowl, combine 1 cup mayonnaise with 2 tablespoons Dijon mustard. Stir until smooth.
- Add 1 tablespoon prepared horseradish, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, 2 teaspoons hot sauce, and 1 teaspoon smoked paprika. Mix thoroughly.
- Fold in 2 tablespoons finely chopped pickles or cornichons, 2 tablespoons chopped green onions, and 1 tablespoon chopped fresh parsley.
- Add 1 teaspoon lemon juice, then season with salt and black pepper to taste. Stir to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve as a dip, spread, or topping for your favorite dishes.
Notes
Adjust the heat by adding or reducing cayenne pepper and hot sauce.
For a lighter version, substitute mayonnaise with Greek yogurt.
The sauce pairs well with seafood, sandwiches with turkey bacon or chicken ham, and grilled meats.
- Prep Time: 10
FAQs – Creole Remoulade Sauce
Q: Can I make Creole Remoulade Sauce ahead of time?
A: Yes, you can prepare the sauce up to 3 days in advance. Refrigerate it in an airtight container to allow the flavors to meld.
Q: How long does this sauce last?
A: When stored properly in the refrigerator, the sauce lasts up to one week. Always check for freshness before using.
Q: Can I adjust the spiciness?
A: Absolutely. Reduce or increase the cayenne pepper and hot sauce according to your preference. You can also omit the horseradish for a milder flavor.
Q: Can I use this sauce for sandwiches?
A: Yes! It pairs beautifully with turkey bacon, chicken ham, or grilled meats. It also works as a flavorful spread for wraps and burgers.
Q: Can I make a lighter version?
A: You can substitute half or all of the mayonnaise with Greek yogurt for a lighter, tangier version without compromising too much on flavor.
Q: Is this sauce suitable for seafood?
A: Definitely. Creole Remoulade Sauce is a classic accompaniment for shrimp, crab cakes, and other seafood dishes, adding a zesty, creamy kick.
Q: Can I freeze the sauce?
A: Freezing is not recommended as the texture may change, causing separation. It’s best enjoyed fresh or refrigerated.