Remoulade Sauce Recipe
This Louisiana style remoulade sauce is a creamy, spicy, easy to make mayo-based sauce, great for shrimp po boys, fried oysters, crab cakes, or as a dipper.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.
Cooking tools:
- Mixing bowl
- Whisk
- Blender
- Food processor
- Refrigerator
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Citrus press
- Garlic press
- Spoon
- Airtight container
Ingredients
- 1 cup mayonnaise
- 1 tablespoon Louisiana style hot sauce
- 1 tablespoon chopped parsley
- 1 teaspoon Creole mustard (or use spicy brown mustard)
- 1 teaspoon prepared horseradish (I used HOT)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon pickle juice ((or use vinegar))
- 1 jalapeno pepper (minced (optional))
- 1 small shallot (minced)
- 2 cloves garlic (minced (or use garlic powder))
- Juice from half a lemon
- 1 teaspoon Creole seasoning blend
- Cayenne pepper to taste (optional, for a spicy kick)
- Salt
- pepper
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