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Ultimate Creamy & Zesty Louisiana Remoulade Sauce Recipe

Close-up of creamy, orange-hued remoulade sauce speckled with green herbs in a white dipping bowl.
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Make this authentic Louisiana Remoulade Sauce from scratch. This creamy, zesty, and tangy Creole sauce is perfect for crab cakes, fried fish, Po’ Boy sandwiches, or as a bold dipping sauce.

Ingredients

Scale
  • 1 cup mayonnaise
  • 2 tablespoons Creole mustard or Dijon mustard
  • 2 tablespoons ketchup
  • 1 tablespoon prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon hot sauce (like Tabasco)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon finely chopped green onion (scallion)
  • 1 tablespoon finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Gather all your ingredients. You will need a medium bowl for mixing.
  2. Place the mayonnaise, Creole mustard, ketchup, prepared horseradish, lemon juice, hot sauce, Worcestershire sauce, paprika, garlic powder, onion powder, and cayenne pepper into the bowl.
  3. Whisk these ingredients together until the mixture is completely smooth and uniform in color.
  4. Stir in the chopped green onion and fresh parsley. Mix them in gently.
  5. Season the sauce with salt and black pepper. Taste the sauce and adjust seasonings as needed for more tang or spice.
  6. Cover the bowl and refrigerate the remoulade sauce for at least 30 minutes before serving. This allows the flavors to blend properly.
  7. Serve this zesty dipping sauce cold with your favorite seafood, appetizers, or sandwiches.

Notes

  • For a quicker version, skip chopping the herbs and use 1 teaspoon of dried parsley and 1/2 teaspoon of dried chives instead. Mix well and serve immediately.
  • If you are making this sauce for a Keto diet, substitute the ketchup with 1 tablespoon of sugar-free ketchup or tomato paste mixed with a few drops of liquid stevia.
  • This sauce tastes best when made ahead of time, allowing the bold flavors to fully develop overnight in the refrigerator.

Nutrition

Find it online: https://cookincorner.com/remoulade-sauce-recipe-zesty-creamy-cajun-dip/