Louisiana-Style Rémoulade Sauce
I love sauces and I have a huge respect for them because when I started cooking after moving out from my parents’ house, they saved my dishes many times. With lack of experience, I often over cooked things but with the added sauce, it somehow made it taste better…
As you probably know, France has quite a reputation when it comes to sauces. Besides the 5 Mother Sauces, there’s a long list of well-known condiments that originated in France. One of them is Rémoulade.
This sauce is mayonnaise or aïoli- based usually with pickles and curry as well as paprika, horseradish, capers, and other ingredients. When it was created, it was apparently made to accompany some meat dishes. Nowadays rémoulade sauce also pairs well with fried fish and seafood such as Crab Cakes and Po` Boy sandwiches as well as fried green tomatoes, French Fries, artichokes, and hard boiled eggs.
Although this sauce came from France, it’s also popular in many other countries such as Denmark, Sweden, Norway, Iceland, Netherlands, Finland, Germany, and of course the United States. By the time it got to Louisiana, it had a delicious twist to it and became a Creole cuisine staple.
What differs from the French and the Creole versions are the ingredients. The original version is more yellowish while the Louisiana version is reddish due to the added paprika and/or ketchup. Also the Americanized version is slightly more “zippy” than the original sauce.
My version of rémoulade sauce includes my Creole Seasoning Mix along with my Homemade Mayonnaise as well as my Homemade Horseradish. I also use both, paprika and ketchup… why not? I also throw in a few dashes of hot sauce so my rémoulade is definitely not only “reddish” looking but also has a nice zip to it!
Next time you want to make crab cakes or other famous Louisiana dishes, you can’t disregard this fabulous condiment. It’s like having a Hot Dog without the bun… exactly! This Rémoulade Sauce is quick and easy to make, smooth and very tasty… simply the perfect addition to your recipe folder…
Bon Appétit!
Here are more Creole/Cajun recipes for you to enjoy…
– Chicken Ham Sausage Jambalaya
– Homemade Andouille Sausage
– Shrimp Maque Choux
– Creole Shrimp & Andouille Skewers
– New England Crab Cakes
– Red Beans & Rice ~ Slow Cooker
and for even more sauce recipes, click on the link… Recipe Category • Sauces & Marinades
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Louisiana-style Rémoulade Sauce
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Ingredients
- 3/4 cup mayonnaise see Recipe
- 1 tbsp. Dijon mustard
- 1 tbsp. ketchup
- 1 tsp. sweet paprika
- 1 tsp. creole seasoning mix see Recipe
- 1 tsp. horseradish see Recipe
- 1 tsp. hot sauce of your choice, or more to taste
- 1 large clove garlic, pressed
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
Directions
- In a bowl, combine all the ingredients and whisk until well blended. Taste and adjust seasonings if needed.
Don't forget to rate and comment on this recipe!
I love Your remoulade sauce it’s magic with seafood.
Good morning ☀ . Thank you so much. It’s easy and so flavorful! You’re right, this sauce is perfect with seafood. Have a fantastic weekend Mike ☺
Hi,Bonjour,I had try first time today made your Remoulade sauce ,and all i can say is THANKS,it’s F…..G Gooood,Thank you
Bonjour Loui,
I’m so very pleased you enjoyed it. Have a lovely day and please stay safe ☺