Louisiana-style Rémoulade Sauce
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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 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 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 own 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 kick 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
New Orleans Beignets</a>
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 3 votes
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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