Description
This classic Remoulade Sauce is a tangy, flavorful condiment perfect for enhancing seafood, sandwiches, or appetizers. Made with mayonnaise, mustard, horseradish, and a medley of fresh herbs and spices, this easy-to-make sauce combines creamy, spicy, and zesty notes for a versatile accompaniment that can be prepared in just 15 minutes.
Ingredients
Remoulade Sauce Ingredients
- 1 cup mayonnaise
- 2 tablespoons whole grain mustard (or dijon mustard)
- 1 tablespoon ketchup
- 1 small clove garlic (minced)
- 2 teaspoons grated fresh horseradish (or prepared horseradish)
- 1 tablespoon lemon juice (ideally fresh)
- 1/4 cup capers (coarsely chopped)
- 1/4 cup fresh parsley (coarsely chopped)
- 1 green onion (scallion) (coarsely chopped)
- 2 teaspoons Cajun seasoning (or Creole seasoning (less spicy))
- 1 teaspoon hot pepper sauce (such as Tabasco brand)
Instructions
- Combine Ingredients: In a medium bowl, stir together mayonnaise, whole grain mustard, ketchup, minced garlic, grated horseradish, lemon juice, chopped capers, fresh parsley, green onion, Cajun seasoning, and hot pepper sauce until the mixture is smooth and evenly blended.
- Chill for Flavor Melding: Cover the bowl and refrigerate the sauce for at least one hour or longer. This resting time allows the flavors to meld together, enhancing the tanginess and complexity of the sauce.
- Serve: After chilling, give the remoulade sauce a good stir and serve as a condiment with seafood, sandwiches, or your favorite appetizers.
Notes
- For a spicier kick, increase the hot pepper sauce or use Creole seasoning instead of Cajun.
- Fresh horseradish provides a stronger flavor than prepared horseradish; adjust according to taste.
- The sauce can be stored in an airtight container in the refrigerator for up to one week.
- Use fresh lemon juice for the best brightness and acidity.
- This sauce pairs well with fried shrimp, crab cakes, po’boys, and grilled fish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Creole
