Zesty Louisiana Creole Remoulade Recipe
If you crave bold, tangy flavor and crave a little Southern flair, you’re in for a treat with this Zesty Louisiana Creole Remoulade Recipe. This creamy, spiced-up condiment is the ultimate upgrade to fried seafood, po’boys, crab cakes, sandwiches, and so much more. With just a quick whisk and a handful of pantry staples, you’ll have an irresistible sauce that’s bursting with bright citrus, piquant mustard, and a sneaky, slow-building heat. One taste, and you’ll understand why this classic Creole remoulade is a staple in Louisiana kitchens — and why it’s sure to earn a permanent spot in yours.
Ingredients You’ll Need
Get ready to discover just how easy it is to make a show-stopping sauce from simple ingredients! Each element of this Zesty Louisiana Creole Remoulade Recipe brings its own vibrant note, resulting in a symphony of tastes and textures with every spoonful.
- Mayonnaise: This creamy base provides luscious texture and a mellow background for all those zesty, punchy flavors to shine through.
- Creole mustard: The heart of the remoulade, Creole mustard lends a sharp, tangy, and slightly spicy kick that’s essential to any authentic Creole sauce.
- Prepared horseradish: This ingredient adds just the right amount of heat and boldness, balancing out the richness from the mayo.
- Lemon juice: Lemon brightens everything up with fresh, citrusy acidity that cuts through the creamy base.
- White vinegar: A touch of vinegar sharpens the flavors and brings an extra zing so the remoulade never tastes flat.
- Hot sauce: A Louisiana classic like Tabasco supplies a vinegary heat that kicks the flavor up a notch – adjust to your spice preference!
- Worcestershire sauce: Just a hint brings savory depth, a touch of umami, and a subtle complexity.
- Paprika: Smoky and sweet, paprika boosts both warmth and beautiful red color.
- Garlic powder: This staple seasoning imparts gentle garlicky savor without overpowering the delicate balance.
- Onion powder: Adds a subtle allium sweetness and rounds out the overall flavor profile.
- Cayenne pepper: The secret to that signature remoulade heat and vibrant color.
- Green onions: Chopped finely, they offer crunchy texture and a mild oniony bite.
- Celery: Finely diced celery gives an unexpected fresh crunch and extra flavor dimension.
- Parsley: This bright herb lifts the whole remoulade and dots it with lovely green flecks.
- Salt and black pepper: Essential for sharpening all the flavors to perfection. Adjust to taste!
How to Make Zesty Louisiana Creole Remoulade Recipe
Step 1: Whisk the Creamy Base
Start with a medium-sized mixing bowl. Add the mayonnaise, Creole mustard, horseradish, lemon juice, white vinegar, hot sauce, and Worcestershire sauce. Whisk these ingredients together until you have a smooth, creamy base. This is where the Zesty Louisiana Creole Remoulade Recipe begins to earn its lively, tangy character!
Step 2: Add the Spices for Boldness
Next, sprinkle in the paprika, garlic powder, onion powder, and cayenne pepper. Stir well to combine—the spices will give your remoulade both its iconic color and a bold, flavorful depth. Make sure everything is mixed evenly so that every spoonful packs a punch.
Step 3: Fold in the Fresh Mix-Ins
Pile in the green onions, celery, and parsley. Gently fold them into your creamy mixture, dispersing their freshness and adding flecks of green and bursts of crispness throughout the Zesty Louisiana Creole Remoulade Recipe.
Step 4: Season to Taste
Grab a spoon and taste! Add salt and freshly ground black pepper little by little, mixing and sampling until the flavors are perfectly balanced to your liking. This step is all about making the remoulade truly yours.
Step 5: Chill for Best Flavor
Cover your bowl tightly and refrigerate for at least one hour (longer if you have time). This chill time lets all the flavors mingle, deepen, and intensify, making your Zesty Louisiana Creole Remoulade Recipe even more irresistible when served.
How to Serve Zesty Louisiana Creole Remoulade Recipe
Garnishes
When you’re ready to serve, garnish with a sprinkling of extra chopped parsley or green onions for a pop of color and freshness. A little dusting of cayenne or paprika across the top never hurts—especially if you want your presentation to really stand out!
Side Dishes
This remoulade is fabulous with so many Southern favorites. Set it out alongside fried catfish, crispy shrimp, spicy crab cakes, po’boy sandwiches, or even oven-roasted potatoes. Its zesty creaminess is the perfect foil for anything rich, crunchy, or spicy.
Creative Ways to Present
Take your entertaining up a notch by serving this Zesty Louisiana Creole Remoulade Recipe in petite ramekins for individualized dipping, or drizzle artfully over a platter of grilled veggies or cold boiled shrimp. Swirl it into deviled eggs, layer it in sliders, or use it to dress a cool and crunchy slaw for a true flavor explosion.
Make Ahead and Storage
Storing Leftovers
Place any leftover remoulade in a clean, airtight container and pop it in the fridge. It will stay fresh and delicious for up to one week, making it a handy, flavor-packed condiment to grab whenever inspiration strikes.
Freezing
Because the base is mayonnaise, freezing the remoulade isn’t recommended—freezing can make the texture separate and turn grainy. For best results, make just what you’ll use in a week, then whip up a fresh batch as needed.
Reheating
There’s no need to reheat this Zesty Louisiana Creole Remoulade Recipe; it’s best enjoyed chilled straight from the fridge. If it separates slightly after sitting, just give it a good stir and it’ll return to creamy perfection.
FAQs
Can I use regular mustard instead of Creole mustard?
You can substitute spicy brown mustard if you can’t find Creole mustard, though the flavor may be slightly less robust. If you love the tangy heat of the classic, try to seek out authentic Creole mustard for the truest Zesty Louisiana Creole Remoulade Recipe experience.
Is it possible to make this sauce less spicy?
Absolutely! Just use less cayenne pepper and hot sauce, or start by omitting them and add little by little until you hit your perfect level of heat.
Can I make this remoulade recipe dairy-free?
Yes, just swap the mayonnaise for your favorite vegan or dairy-free mayo. Every other ingredient in this Zesty Louisiana Creole Remoulade Recipe is naturally dairy-free.
What are some ways to use leftover remoulade?
Besides seafood, try this remoulade as a dressing for potato salad, stirred into chicken salad, slathered on roast beef sandwiches, or even as a dip for sweet potato fries. The possibilities are endless!
How far in advance can I make this remoulade?
You can prepare it up to 3-4 days in advance and store it in the refrigerator. In fact, the flavors get even better after a day or two, making the Zesty Louisiana Creole Remoulade Recipe ideal for parties or meal prepping.
Final Thoughts
If bold, Southern-inspired flavors make your heart sing, this Zesty Louisiana Creole Remoulade Recipe is a must-try addition to your kitchen repertoire. It’s quick, easy, packed with flavor, and destined to become your favorite go-to sauce for everything from seafood feasts to party platters. Give it a whirl and let your taste buds take a trip straight to Louisiana!
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Zesty Louisiana Creole Remoulade Recipe
- Total Time: 10 minutes (plus 1 hour chill time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This zesty Louisiana Creole Remoulade recipe is a classic Southern condiment with a flavorful blend of spices and herbs, perfect for dipping fried seafood or dressing up sandwiches. Creamy, tangy, and with a hint of heat, this sauce is a must-have for any Cajun-inspired dish.
Ingredients
Main Ingredients:
- 1 cup mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- 2 teaspoons hot sauce (like Tabasco)
- 1 teaspoon Worcestershire sauce
Spice Blend:
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
Additional Flavorings:
- 1/4 cup finely chopped green onions
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped parsley
- Salt and black pepper to taste
Instructions
- Mix Mayo and Mustard: In a medium bowl, whisk together mayonnaise, Creole mustard, horseradish, lemon juice, vinegar, hot sauce, and Worcestershire sauce until smooth.
- Add Spices: Incorporate paprika, garlic powder, onion powder, and cayenne pepper, mixing well.
- Add Herbs: Stir in green onions, celery, and parsley. Season with salt and pepper.
- Chill: Cover and refrigerate for at least 1 hour to meld flavors. Serve cold as a dipping sauce or condiment.
Notes
- For a spicier kick, increase the cayenne pepper or hot sauce.
- This remoulade pairs perfectly with fried seafood, po’boys, or as a zesty salad dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Creole, Southern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 1g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg
