The Definitive Louisiana Remoulade The King of Condiments

Louisiana Remoulade Sauce Recipe

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Preparation time:15 Mins

Cooking time:0

Servings:1.5 cups (approx. 6 servings)

Ingredients:

• 1 cup Full Fat Mayonnaise
• 2 tablespoons Creole Mustard (or Dijon)
• 1 to 2 teaspoons Hot Sauce (e.g., Tabasco or Crystal)
• 1 tablespoon Prepared Horseradish (Drained)
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Freshly squeezed Lemon Juice
• 1 small stalk Celery (finely diced)
• 1 stalk Green Onion (white and light green parts only, finely diced)
• 2 tablespoons Fresh Flat leaf Parsley (finely chopped)
• 1 tablespoon Capers (drained and rinsed)
• 1 tablespoon Dill Pickle Relish (well drained)
• ½ teaspoon Garlic Powder
• ¼ teaspoon Smoked Paprika
• ¼ teaspoon Freshly ground Black Pepper
• Pinch of Salt (or to taste)

Instructions:

• Finely mince the celery, green onion, parsley, and capers. Ensure all vegetables and pickles are chopped to a very fine dice.
• In the mixing bowl, combine the mayonnaise, Creole mustard, hot sauce, horseradish, Worcestershire sauce, and fresh lemon juice. Whisk until completely smooth and uniform in colour.
• Gently fold in all the minced flavourings (celery, green onion, parsley, capers, relish) along with the garlic powder, smoked paprika, black pepper, and initial pinch of salt.
• Give the mixture a thorough taste test. Adjust the heat, tang, or seasoning (salt/pepper) as required to meet your preference.
• Transfer the remoulade to an airtight container and refrigerate for a minimum of 30 minutes to allow the flavours to marry.
• Serve chilled alongside fried seafood, crab cakes, or fried green tomatoes.

Nutrition Facts

Calories	3876 kcal
Protein	61.7 g
Fat	44.2 g
Carbs	384.5 g
Fiber	84.8 g
Sodium	5735 mg

Recipe Info

Category	Condiment, Sauce
Cuisine	Louisiana, American

Unlocking the Secret to Authentic Louisiana Remoulade Sauce

This isn't just mayonnaise with a few things chucked in; this is Louisiana Remoulade, a complex, piquant, and utterly addictive condiment that stands shoulder-to-shoulder with any gumbo or jambalaya.

Born from a marriage of French technique and bold Southern flavours, it balances the creamy richness of the base with the sharpness of mustard, the zing of capers, and a delightful little kick of horseradish and hot sauce. It’s the perfect partner for everything from crab cakes to fried green tomatoes.

Assembling this powerhouse condiment is surprisingly straightforward, yielding approximately 1.5 cups of flavour packed sauce in about 15 minutes of active preparation, plus mandatory chilling time.

Why This Condiment Redefines Your Seafood Platter

The reason this particular preparation stands out is its layered complexity. While many cultures have a version of Remoulade Sauce , the Louisiana Style Remoulade Sauce elevates the standard chilled dressing into an indispensable partner for crispy fried goods.

It transforms a simple plate of seafood into a memorable feast.

The Piquant Profile: Beyond Basic Mayonnaise

At its heart, this is a Flavored Mayonnaise Recipe , but that description sells it tragically short. Where a standard aioli relies primarily on garlic and lemon, our goal here is brightness, spice, and salinity, all balanced against a rich, creamy foundation.

The complexity comes from incorporating sharp elements like Creole mustard and pungent horseradish right into the mayonnaise base, giving it an immediate, assertive flavour profile that cuts beautifully through fat.

A Deep Dive into Southern Culinary Heritage

This regional variation is deeply embedded in the culinary fabric of the Gulf Coast. It’s the essential Crab Cake Sauce Recipe down south, often served alongside Po' Boys, or spooned liberally over fried shrimp.

Its existence speaks to the necessity of bright, assertive flavours to complement rich, often heavily seasoned, fried proteins. Understanding that heritage helps guide our ingredient choices, ensuring we lean into the piquant and the bold.

Setting Expectations for Bold Flavor

Before we start mixing, know this: authentic Louisiana Style Remoulade Sauce is supposed to be assertive. It should wake up your palate! It should possess a tang from the mustard, a subtle heat from the hot sauce, and little pops of brininess from the capers.

If you’re seeking a mild dressing, look elsewhere; this recipe is designed for those who appreciate depth and character in their Sauce For Crab Cakes .

Assembling the Core Components for Peak Flavor

The beauty of crafting this superior Remoulade Sauce Recipe lies in using quality pre-existing elements and simply unifying them perfectly. Our primary goal during assembly is fine texture and balanced seasoning.

We begin with the creamy foundation: 1 cup of full fat mayonnaise . Using full fat is paramount, as lower fat versions often lack the emufication necessary to hold up against the powerful acids we introduce.

To this, we add 2 tablespoons of Creole Mustard (or a sharp Dijon if Creole isn’t accessible), 1 to 2 teaspoons of your favourite hot sauce (like Tabasco or Crystal), 1 tablespoon of drained, prepared horseradish , 1 teaspoon of Worcestershire sauce for umami depth, and 1 teaspoon of freshly squeezed lemon juice to provide immediate brightness.

Following this creamy structure, we layer in the key flavour boosters. These need to be minced incredibly finely think almost paste like precision to integrate seamlessly.

You will finely dice 1 small stalk of celery , 1 stalk of green onion (white and light green parts only), and 2 tablespoons of fresh flat leaf parsley .

Essential additions include 1 tablespoon of rinsed capers for salinity, 1 tablespoon of well drained dill pickle relish (or finely chopped cornichons for extra tang), ½ teaspoon of garlic powder , and ¼ teaspoon of smoked paprika for color and earthy warmth.

Finally, we season with freshly ground black pepper and a tiny pinch of salt always taste before adding too much salt, as the capers and mustard carry significant sodium.

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Essential Tools for Perfect Sauce Emufication

While this Remoulade Sauce Recipe doesn't require cooking, the right tools ensure the texture is professional and appealing, which is vital when creating a superior Flavored Mayonnaise Recipe .

Mandatory Flavor Builders: Mustards, Capers, and Heat

The choice of mustard dictates the regional characteristic. Creole Mustard brings a specific granular texture and tang that defines the Louisiana version. The heat element, whether supplied by cayenne or a bottled pepper sauce, must be incorporated early so the oils and vinegar integrate thoroughly with the base before the solids are added.

The Creamy Foundation: Selecting Your Mayonnaise Base

Remember, the quality of your mayonnaise dictates the quality of your final Remoulade Sauce for Shrimp . A rich, high quality mayonnaise will result in a thicker, more luxurious mouthfeel, ensuring that when you serve this as a Sauce For Crab Cakes , it clings perfectly to the crust.

Procuring the Pickle Relish: Sweet vs. Sour Decisions

For that signature sharpness, we opt for dill pickle relish or cornichons. The goal is sourness and crunch, not overwhelming sweetness. If you must use sweet relish, drastically reduce the amount, or consider omitting it entirely in favour of more capers to maintain the intended piquant profile.

Gadgets That Ensure Smooth Mixing

A sturdy whisk or a strong spoon is essential for the initial combining of the liquid agents to achieve a uniform, pale yellow base. More importantly, ensure you have a very sharp knife and a solid cutting board.

The success of the final texture crucial for a great Remoulade Sauce Recipe for Crab Cakes —hinges on how finely you can mince the celery and herbs.

Mastering the Technique for the Ultimate Remoulade Sauce

The process is less about technical cooking skill and more about methodical integration and patience. This method results in a vibrant, flavorful sauce perfect for everything from fried oysters to blackened fish.

Step-by-Step Integration of Flavor Agents

Start by introducing your mustard, horseradish, lemon juice, Worcestershire, and hot sauce directly into the bowl with the mayonnaise. Whisk these vigorously until the colour is uniform and the mixture is slightly loosened.

This initial step ensures that the acids are evenly distributed before the bulky solids are introduced. Next, gently fold in all your finely minced components the celery, parsley, green onion, relish, and capers.

Using a folding motion prevents you from crushing the finely diced vegetables too much, maintaining their slight textural integrity.

Achieving the Signature Louisiana Consistency

The resulting sauce should be thick enough to mound slightly on a spoon but pliable enough to drizzle slowly. If, after incorporating all ingredients, the sauce seems overly stiff (perhaps due to a very thick mayonnaise), you can thin it slightly just a teaspoon at a time with a touch more lemon juice or a few drops of water.

The Essential Chilling Period: Flavor Marrying Time

This step is non-negotiable. Once mixed, the dressing must be transferred to an airtight container and refrigerated for a minimum of 30 minutes .

This chilling time allows the sharpness of the mustard and capers to mellow slightly, and for the volatile compounds in the spices and herbs to fully infuse the creamy matrix. Skipping this ruins the experience; after chilling, the sauce transforms from a collection of ingredients into a cohesive, signature Remoulade Sauce .

Troubleshooting Texture Issues

If your sauce appears oily or separated after mixing, it usually means your mayonnaise was too cold or you added the liquids too quickly. You can often fix this by adding a teaspoon of room temperature water or one additional teaspoon of mayonnaise and whisking gently until the emuon tightens back up.

Creative Pairings: Elevating Every Bite with This Sauce

This vibrant condiment shines brightest when paired with rich, savory dishes. It’s designed to cut through richness and offer a complex counterpoint to deep fried textures.

Top Five Dishes That Demand Authentic Remoulade

1. Fried Shrimp or Oysters: The classic application, where the cool, piquant sauce provides the perfect foil to hot, crispy seafood.
2. Po' Boys: It is the definitive spread for any fried sandwich, making it the essential Po Boy Sauce .
3. Blackened Fish or Chicken: Spooned over a heavily spiced, pan-seared fillet, it adds necessary moisture and cooling contrast.
4. Fried Green Tomatoes: A Southern appetizer staple that is instantly elevated by a generous dollop of this zesty spread.
5. Cold Poached Salmon or Shrimp Salad: Used as a flavour booster instead of plain mayonnaise in seafood salads.

Customizing Heat Levels: Spice Adjustments for the Brave

For those who enjoy significant heat, you can easily customize this Remoulade Sauce Recipe . Beyond increasing the initial hot sauce, consider adding a very small amount (¼ teaspoon) of finely minced jalapeño or serrano pepper along with the other aromatics.

This introduces a fresh, vegetal heat rather than just a vinegar based burn.

Freezing Advice: Can This Sauce Handle the Cold?

Unfortunately, freezing is generally not recommended for this style of sauce. Because it relies on a high fat mayonnaise base and contains many fresh vegetables, freezing and thawing can cause the emuon to break, leading to a watery, oily separation that cannot easily be corrected upon thawing.

Vegan and Health Conscious Ingredient Swaps

To adapt this for vegan diets, substitute the base mayonnaise with a high quality vegan mayonnaise made from aquafaba or soy. For a lighter approach, you can substitute up to half of the mayonnaise with plain, full fat Greek yogurt (though this will result in a tangier sauce rather than a true classic rendition) or an unsweetened plant based yogurt.

Shelf Life and Best Practices for Storing Your Creation

Because this Remoulade Sauce contains fresh ingredients like celery and onion, its shelf life is shorter than that of plain mayonnaise. Stored correctly in an airtight container in the refrigerator, it should maintain peak flavour for about 5 to 7 days.

Always use clean utensils when serving to avoid introducing contaminants that could shorten its viability.