Louisiana Remoulade Sauce

There’s something magical about Louisiana cuisine — that soulful blend of bold spice, creamy textures, and rich Southern flavor. And nothing captures that spirit quite like Louisiana Remoulade Sauce.

This zesty, tangy, and slightly spicy sauce is a true Southern classic, perfect for drizzling over shrimp, crab cakes, or even po’ boys. It’s one of those recipes that instantly elevates any dish — yet comes together in minutes with simple pantry staples.

Whether you’re planning a seafood feast, a backyard cookout, or just looking to add some Southern charm to your weeknight meals, this Louisiana Remoulade will become your go-to condiment.

Recipe Info

Ingredients You’ll Need

• 1 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp Creole mustard (or extra Dijon if unavailable)
• 2 tsp prepared horseradish
• 2 tsp hot sauce (like Tabasco or Louisiana Hot Sauce)
• 1 tbsp ketchup
• 2 tsp Worcestershire sauce
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (adjust to taste)
• 1 clove garlic, minced
• 2 tbsp lemon juice (freshly squeezed)
• 2 tbsp finely chopped parsley
• Salt and pepper to taste

Step-By-Step Instructions

1. Mix the Base:
   In a medium mixing bowl, combine mayonnaise, Dijon mustard, Creole mustard, horseradish, and ketchup. Whisk until smooth and creamy.
2. Add Flavor:
   Stir in hot sauce, Worcestershire sauce, paprika, cayenne pepper, and minced garlic. Taste and adjust spice levels — this is where the sauce gets its bold Louisiana kick!
3. Brighten It Up:
   Add lemon juice and parsley. Stir well until everything is fully combined and the sauce has a rich, reddish hue.
4. Chill Before Serving:
   Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.
5. Serve & Enjoy:
   Use your remoulade as a dipping sauce for shrimp, drizzle over fish, or spread on sandwiches. It’s versatile, creamy, and packed with flavor!

Helpful Notes & Tips

• Make Ahead: This sauce tastes even better the next day! Store it covered in the fridge for up to 5 days.
• Spice Control: For a milder version, reduce or omit the cayenne. Want it hotter? Add a dash of Cajun seasoning or extra hot sauce.
• Consistency: If your sauce feels too thick, whisk in a teaspoon of water or lemon juice until it reaches your desired texture.
• Storage: Keep refrigerated in an airtight jar — never freeze, as mayo-based sauces can separate.

Recipe Variations

• Cajun-Style Remoulade: Add 1 teaspoon Cajun seasoning and a pinch of brown sugar for a deeper, smokier flavor.
• Healthier Version: Swap half the mayonnaise for plain Greek yogurt for a lighter, tangy twist.
• Green Herb Remoulade: Blend in fresh dill, chives, and capers for a refreshing spin on this Southern staple.

Serving Suggestions

This Louisiana Remoulade Sauce pairs beautifully with:

• Fried or boiled shrimp
• Crab cakes or fish fillets
• Fried green tomatoes
• Po’ boy sandwiches
• Or even as a zesty dipping sauce for fries and veggies!

Conclusion

This Louisiana Remoulade Sauce brings the heart of New Orleans straight to your kitchen. It’s creamy, spicy, and endlessly versatile — a little taste of the bayou that transforms even the simplest meal into something special. So whip up a batch, gather your loved ones, and enjoy the bold, soulful flavors of the South.