Louisiana Style Rémoulade Sauce
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I love sauces, and I have a lot of respect for them. When I first started cooking 👩‍🍳 after moving out of my parents’ house, sauces saved many of my dishes. Due to my lack of experience, I often overcooked things, but adding sauce made them 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 Sauce.
 
This sauce is usually mayonnaise or aïoli– based and contains pickles, curry, paprika, horseradish, capers, and other ingredients. It was originally created to accompany 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.
 
This sauce originated in France but is also popular in many other countries 🌍, such as Denmark, Sweden, Norway, Iceland, the Netherlands, Finland, Germany, and of course, the United States. By the time it reached Louisiana, it had a delicious twist and became a staple of Creole cuisine. The French and Creole versions differ in their ingredients. The original sauce is yellowish, while the Louisiana version is reddish due to the added paprika and/or ketchup. The Americanized version is also slightly spicier than the original sauce.
 
My version of Rémoulade Sauce includes my Creole Seasoning Mix, Homemade Mayonnaise, and Homemade Horseradish. I also use paprika and ketchup… why not? I also throw in a few dashes of hot sauce, so my rémoulade is not only “reddish” looking, but also has a nice kick to it 🥰!
 
The 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. It’s simply the perfect addition to your recipe folder…
Bon Appétit!🍽
 
Here are more Creole/Cajun recipes for you to enjoy…😀
– Blackened Grilled Fish
– Chicken Ham Sausage Jambalaya
– New Orleans Beignets
– Homemade Andouille Sausage
– Shrimp Maque Choux
– Hurricane Cocktail
– Creole Shrimp & Andouille Skewers
– Oysters Bienville
– 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

Louisiana-style Rémoulade Sauce

This Louisiana-Style Rémoulade Sauce is flavorful with a nice Creole kick! An excellent choice to serve with a variety of seafood dishes.
5 from 5 votes
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Servings 1 cup

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Prep Time 5 minutes
Cook Time 0 minutes
Passive Time 3 hours
Total Time 3 hours 5 minutes

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.

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