Zesty Louisiana Creole Remoulade Recipe
If you’re ready to bring a little Southern flair to your kitchen, this Zesty Louisiana Creole Remoulade Recipe is the bold, creamy sauce you need in your life. Bursting with tangy, spicy, and herby flavors, this remoulade brings together all the best tastes of Louisiana in one spoonful. It’s a simple, no-cook recipe that turns basic ingredients into a knockout condiment—perfect for slathering on po’boys, dipping crispy seafood, or adding a punch to roasted veggies. Once you try this, you’ll want to put it on just about everything!
Ingredients You’ll Need
The beauty of this Zesty Louisiana Creole Remoulade Recipe lies in its straightforward ingredients, each one contributing a unique layer of taste, texture, or color. Don’t be tempted to skip anything—each element plays its part in building that unmistakable Creole character.
- Mayonnaise: The creamy, rich base that carries all the bold flavors and gives the sauce its luscious texture.
- Creole mustard (or Dijon): Delivers tang and a sharp, spicy kick—Creole is classic, but Dijon works in a pinch.
- Prepared horseradish: Adds a zippy heat that cuts through the creaminess—use freshly grated if you love it extra punchy.
- Ketchup: Sweet and tangy, ketchup brings balance and rounds out the sauce.
- Louisiana-style hot sauce: For authentic Southern heat—Tabasco or Crystal are classic choices.
- Fresh lemon juice: Brightens up the whole sauce with a splash of citrusy freshness.
- Worcestershire sauce: Deepens the flavor with umami and a gentle tang—don’t skip it!
- Paprika: Lends a beautiful color and gentle smokiness; smoked paprika is a tasty twist.
- Cayenne pepper: For that unmistakable fiery Creole bite—adjust to your heat preference.
- Garlic powder: Brings in a subtle, savory undertone that ties the flavors together.
- Onion powder: Adds a mellow, sweet base note that complements the bolder ingredients.
- Salt: Essential for bringing out the flavors—taste and adjust as needed.
- Black pepper: Gives a gentle heat and earthiness to the sauce.
- Finely chopped parsley: Fresh, herby, and vibrant—adds color and a burst of flavor.
- Finely chopped green onions: For a mild onion crunch and a pop of green.
How to Make Zesty Louisiana Creole Remoulade Recipe
Step 1: Mix the Creamy Base
Start by grabbing a medium-sized mixing bowl. Spoon in your mayonnaise, Creole mustard, horseradish, ketchup, hot sauce, lemon juice, and Worcestershire sauce. Whisk everything together until you have a smooth, silky base that already smells irresistible. This is where the magic starts!
Step 2: Add the Spices
Now it’s time to layer in the flavor. Sprinkle in your paprika, cayenne, garlic powder, onion powder, salt, and black pepper. Mix well so every bite is evenly seasoned. The color will deepen and the aroma will get even more tempting.
Step 3: Fold in the Fresh Herbs
Gently fold in the chopped parsley and green onions. This step adds a pop of freshness and a bit of crunch, making the sauce look as vibrant as it tastes. Don’t over-stir—just enough to distribute the greens evenly.
Step 4: Chill and Let Flavors Meld
Cover the bowl tightly and place it in the refrigerator for at least an hour. This resting time is crucial—the flavors need a little time to mingle and reach their full potential. The wait is absolutely worth it!
Step 5: Stir and Serve
Before serving, give your remoulade a good stir to reincorporate anything that may have separated. Taste and adjust seasoning if you like. Get ready for the oohs and ahhs—your Zesty Louisiana Creole Remoulade Recipe is ready to steal the show!
How to Serve Zesty Louisiana Creole Remoulade Recipe
Garnishes
A sprinkle of extra chopped parsley or green onion on top gives your remoulade a fresh, inviting look. For a special touch, add a light dusting of smoked paprika or a lemon wedge on the side. Presentation matters as much as flavor!
Side Dishes
This remoulade is a superstar with classic Southern favorites—think crispy fried shrimp, crab cakes, fried green tomatoes, or po’boys. It’s also fantastic with roasted potatoes, grilled vegetables, or even as a bold dip for French fries or chips. The possibilities are endless!
Creative Ways to Present
Why not serve your Zesty Louisiana Creole Remoulade Recipe in a chilled ramekin with a platter of seafood, or drizzle it artfully over deviled eggs for a surprising twist? It also makes an unforgettable sandwich spread or burger topping—let your imagination run wild!
Make Ahead and Storage
Storing Leftovers
Your remoulade will keep beautifully in the refrigerator for up to a week. Store it in an airtight container to keep it fresh and prevent it from picking up any fridge odors. Always give it a quick stir before serving to restore its creamy texture.
Freezing
Freezing is not recommended for this sauce, as the mayonnaise base can separate and lose its smoothness when thawed. For the best flavor and texture, make it fresh or store in the fridge as needed.
Reheating
This is a no-cook, cold sauce, so there’s no need to reheat. If it thickens up in the fridge, just let it sit at room temperature for a few minutes and stir before serving. That’s all it takes to bring back its creamy, dippable glory!
FAQs
Can I use regular mustard instead of Creole or Dijon?
While Creole mustard is traditional and Dijon is a close stand-in, regular yellow mustard will work in a pinch. It will slightly change the flavor profile, but you’ll still get a tasty, tangy sauce.
How spicy is this Zesty Louisiana Creole Remoulade Recipe?
The heat level is moderate, but you can easily adjust by adding more or less cayenne pepper and hot sauce. If you love it fiery, add an extra dash; for milder palates, cut back a bit.
Is this remoulade gluten-free?
Yes, this Zesty Louisiana Creole Remoulade Recipe is naturally gluten-free when you use gluten-free Worcestershire sauce and mustard, making it a safe choice for most dietary needs.
What can I use instead of horseradish?
If you don’t have horseradish, try a little extra mustard or a bit of wasabi paste for some heat, though the flavor will be slightly different. Horseradish really brings that signature zing, so include it if you can!
Can I make this Zesty Louisiana Creole Remoulade Recipe ahead of time?
Absolutely! In fact, making it ahead is encouraged. Preparing it a day in advance allows the flavors to meld and deepen, giving you an even tastier sauce when it’s time to serve.
Final Thoughts
Once you’ve tried this Zesty Louisiana Creole Remoulade Recipe, you’ll wonder how you ever lived without it. It’s bright, bold, and just plain fun—perfect for adding that unmistakable Louisiana flair to your meals. Give it a try, and don’t be surprised if it becomes your new go-to sauce!
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Zesty Louisiana Creole Remoulade Recipe
- Total Time: 10 minutes plus 1 hour chilling
- Yield: 1 1/4 cups 1x
- Diet: Vegetarian
Description
This Zesty Louisiana Creole Remoulade is a vibrant, spicy sauce packed with bold flavors from Creole mustard, horseradish, and hot sauce. Perfect as a tangy accompaniment for seafood, po’boys, fried green tomatoes, and crab cakes, it brings a classic Southern flair to any dish. The mix of paprika, cayenne, and fresh herbs creates a flavorful, creamy condiment that can easily be customized for heat preference.
Ingredients
Remoulade Sauce Ingredients
- 1 cup mayonnaise
- 2 tbsp Creole mustard (or Dijon if unavailable)
- 1 tbsp prepared horseradish
- 1 tbsp ketchup
- 2 tsp Louisiana-style hot sauce
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped green onions
Instructions
- Combine Base Ingredients: In a medium bowl, mix together the mayonnaise, Creole mustard, prepared horseradish, ketchup, Louisiana-style hot sauce, fresh lemon juice, and Worcestershire sauce until the mixture is smooth and uniform.
- Add Spices: Incorporate the paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper into the bowl. Stir thoroughly to ensure the spices are evenly distributed throughout the mixture.
- Fold in Herbs: Gently fold in the finely chopped parsley and green onions, distributing them evenly for fresh flavor and a pop of color in the sauce.
- Chill: Cover the bowl with plastic wrap or transfer the remoulade to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld and intensify.
- Serve: Before serving, give the remoulade a good stir. Use it as a dipping sauce or a spread on po’boys, crab cakes, shrimp dishes, or fried green tomatoes.
Notes
- This remoulade sauce complements po’boys, crab cakes, fried green tomatoes, shrimp, and serves as a flavorful dipping sauce.
- Adjust the spice level by increasing or decreasing the cayenne pepper and hot sauce to your heat preference.
- Store in an airtight container in the refrigerator for up to 1 week for optimal freshness.
- For a smoother texture, you can blend the sauce briefly in a food processor before chilling.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Creole
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg
