Louisiana Style Spicy Remoulade Sauce
This creamy, rich southern staple sauce combines tangy pickle relish, bold mustards, and spicy cayenne to deliver an irresistible Louisiana-style remoulade perfect for seafood and fried foods.
Equipment
- 1 cutting board
- 1 knife
- 1 microplane or garlic press optional
- 1 mixing bowl
- 1 silicone spatula or kitchen spoon
Ingredients
Ingredients
- 2 tablespoons parsley finely chopped
- 3 cloves garlic minced super fine
- 1 cup mayonnaise
- ¼ cup sweet pickle relish with brine
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard or brown mustard or Creole mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon white pepper
- ¼ teaspoon sea salt
- ½ lemon juiced
- to taste hot sauce
Instructions
Instructions
- Start by prepping your garlic. Mince those cloves as fine as you can get ‘em so the flavor spreads real good.
- Now grab a medium bowl. Toss in mayonnaise, chopped parsley, minced garlic, and that sweet pickle relish – don’t drain the brine, it’s part of the good stuff.
- Add both whole grain mustard and the Dijon or whichever mustard you picked. Mix in Worcestershire sauce next, and sprinkle in smoked paprika, cayenne, and white pepper.
- Mix everything thoroughly, don’t rush it. You want a smooth, well combined sauce where the colors kinda blend together.
- Cover your bowl tight with a lid or plastic wrap. Let it chill in the fridge at least an hour so all those bold flavors get a chance to really mingle.
- When you’re ready to use it, give it a little stir. If you want more heat, add hot sauce now. Then serve up with whatever you’re craving.
Notes
You can make this sauce up to 13 days ahead of time if stored properly. Lemon Juice fresh-squeezed from a lemon is best, but you can substitute concentrated lemon juice or sour orange juice, if need be. Creole Cajun Seasoning, like Zatarain's or Tony Chachere's, can be used instead of the individual spices. This is a vegetarian-friendly and dairy-free recipe. To make it vegan, use a plant-based mayo. Store refrigerated in an airtight container--keeps for up to two weeks. Freezing is not recommended due to separation. Always check for freshness before use.