Description

This classic remoulade sauce is a creamy, tangy, and flavorful Southern condiment perfect for seafood, fries, po’ boys, and more. Made with mayo, Creole or grainy mustard, horseradish, and Cajun seasoning, it’s quick and easy to whip up for a zesty dip or spread.

Ingredients

Units Scale

Main Ingredients

1 cup mayonnaise
2 tablespoons grainy mustard (or Creole mustard)
1 clove garlic, minced
1 tablespoon creamed horseradish
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Cajun seasoning (such as Tony Chachere’s)
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)

Herbs

1 tablespoon chopped fresh parsley

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Instructions

Prepare the Ingredients: Finely mince the garlic and chop the fresh parsley to ensure they blend smoothly into the sauce.
Mix the Base: In a small bowl, combine the mayonnaise, grainy or Creole mustard, creamed horseradish, Worcestershire sauce, and lemon juice. Stir until smooth and thoroughly mixed.
Add the Seasonings: Add the Cajun seasoning, smoked paprika, and cayenne pepper (if using) to the bowl. Mix again until all the spices are evenly distributed throughout the sauce.
Incorporate the Herbs: Stir in the chopped fresh parsley, ensuring it’s well integrated for a fresh herbal note.
Chill and Serve: Cover and refrigerate the sauce until ready to serve. Allowing it to chill for at least 30 minutes will help the flavors meld, but it can be served immediately if needed.

Notes

If you use a Cajun seasoning that already includes salt (such as Tony Chachere’s), don’t add extra salt until you taste the sauce.
Maille Old Style Mustard (wholegrain) can be used if Creole mustard is not available.
This sauce is versatile and works beautifully as a spread, dip, or dressing for seafood and sandwiches.

Nutrition

Serving Size: 1 tablespoon
Calories: 70
Sugar: 0.3g
Sodium: 160mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5.7g
Trans Fat: 0g
Carbohydrates: 0.6g
Fiber: 0.1g
Protein: 0.2g
Cholesterol: 4mg