Go Back

Creole Remoulade Sauce

A rich, spicy, and tangy Louisiana-style mayonnaise-based dipping sauce, perfect for seafood, onion rings, and po'boys.
Print Recipe
Prep Time 10 minutes
Hour (Chill Time) 1 minute
Total Time 10 minutes
Servings: 10 servings
Course: Appetizer, Condiment, Side Dish
Cuisine: American, Cajun/Creole, Southern
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Sauce Base
  • 1 cup mayonnaise full fat recommended
  • 2 tbsp Creole mustard or whole grain mustard
  • 1 tbsp prepared horseradish
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp Louisiana hot sauce adjust to taste
  • 1 tsp Worcestershire sauce
Spices and Aromatics
  • 1 tsp paprika smoked or sweet
  • 1 tsp Cajun or Creole seasoning
  • 1 clove garlic finely minced
  • 1 tbsp fresh parsley finely chopped

Equipment

  • Mixing Bowl
  • Whisk
  • Airtight jar for storage

Method
 

  1. In a medium mixing bowl, add the mayonnaise, Creole mustard, prepared horseradish, fresh lemon juice, hot sauce, and Worcestershire sauce.
  2. Whisk the wet ingredients together until completely smooth and well combined.
  3. Add the finely minced garlic, paprika, and Cajun seasoning. Whisk vigorously until the sauce turns a uniform reddish-orange color.
  4. Gently fold in the finely chopped fresh parsley.
  5. Cover the bowl tightly with plastic wrap or transfer to a jar with a lid. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
  6. Serve chilled alongside fried seafood, onion rings, or as a sandwich spread. Store leftovers in the refrigerator for up to 2 weeks.

Notes

For best results, make this sauce a day in advance. The flavors deepen significantly overnight in the fridge.