Remoulade Sauce

Remoulade Sauce is a NOLA classic. This creamy, slightly spicy, sauce is the perfect accompaniment to seafood dishes and fried green tomatoes!

Course Condiments

Cuisine American

Keyword cajun, creole, sauce

Prep Time 5

Total Time 5

Servings Servings

Calories 119kcal

Ingredients

Ingredients:

1 cup mayonnaise
3 tablespoons stone ground mustard
1 1/2 teaspoon Creole seasoning
2 teaspoons capers minced
1 teaspoon prepared horseradish
1 teaspoon hot sauce
1/4 teaspoon paprika
1 clove garlic minced

Instructions

Whisk all ingredients together in a bowl. Cover and chill for at least 1 hour. Will keep for
Keep sauce in a covered container in the refrigerator for up to two weeks.

Notes

Capers are salty and Creole seasoning may also have salt which is why there is no additional salt in this recipe. I would wait until after chilling before adding additional salt to suit your tastes.

The chilling gives the flavors a chance to meld, don't skip this step! The longer it sits the better the flavor. You can keep sauce covered in the refrigerator for up to two weeks.

If you want to make this a little less spicy, you can use blackening seasoning. It will have a lot of the same Cajun flavors but a little less heat.

Nutrition information for estimation purposes only.

Nutrition