Have you ever wondered if strategic spills are a thing? I mean, hear me out, what if the chocolate sauce “accidentally” dripped onto my shirt was just my subconscious telling me not to wear a white shirt after Labor Day? And no, I wasn’t trying to make an Insta-worthy tie-dye look either. Now I get to strut on the streets of New York like a human dessert sampler, and people be giving me the stink eye, head nods, and the occasional food photographer lining up the perfect shot of my saucy masterpiece.

Let’s face it, having kids lends itself to amusing messes – and yes, sometimes we choose to wear them proudly. In a city that never sleeps or has enough culinary adventures, the chaos is something I’ve learned to embrace with open arms, like a breadstick overstayed at an all-you-can-eat pasta joint.

Anyway, now that I’ve lured you in with the Capers of the Stained Shirt – grins dramatically – we’re back on track to unveil the recipe! This slippery tangent lands us right in the realm of saucy revelations, where food fiascos and fashion faux pas give way to a culinary creation for your taste buds to explore. Won’t spill the sauce (not this time!) but trust me, you’ll want to unravel this mystery. So grab your favorite crime-solving hat, the one that isn’t ketchup-streaked, and let’s begin this epicurean escapade.

Ingredients

Mayonnaise – The base for this sauce, providing a smooth and creamy texture for this type of condiment. Low-fat mayo can be used, but the full-fat version gives the best flavor.

Creole mustard – A spicy kick to the sauce, a staple in Cajun and Creole dishes and a must-have for any remoulade sauce recipe.

Ketchup – Sweet and tangy, it helps balance the spiciness of the Creole mustard. Tomato sauce or paste can be used if ketchup is not available.

Louisiana hot sauce – The signature heat, a great way to add flavor without overpowering the other ingredients. Cayenne pepper-based hot sauce, Tabasco can be used if Louisiana hot sauce is not available.

Lemon juice – Adds acidity, balances the flavors of the mayo, ketchup, and hot sauce. A versatile ingredient with a fresh flavor.

Creole seasoning – A blend of spices, a must for any Cajun or Creole recipe, adds unique flavors to the remoulade sauce. Paprika, garlic powder, onion powder, cayenne pepper, and more.

Garlic – Adds depth of flavor, fresh garlic is best but garlic powder can be used.

Black pepper – Adds a kick to the sauce, works well with the other spices. Freshly cracked black pepper is best, ground pepper can be used if that’s all you have.

Dill relish – Optional but adds a crunch and subtle dill flavor to the remoulade sauce. A way to add sweetness and acidity to the sauce.

Instructions

Looking to make a delicious and easy remoulade sauce? Look no further, cause this recipe is the perfect solution for all your dipping needs. Here’s what you need to do:
First things first, you’ll need to gather all your ingredients. You’ll need 1 cup of mayonnaise, 3 tablespoons of Creole mustard, 3 tablespoons of ketchup, 1 tablespoon of Louisiana hot sauce, 1 tablespoon of lemon juice, 3 teaspoons of Creole seasoning, ½ teaspoon of garlic powder, ½ teaspoon of freshly cracked black pepper, and ¼ cup of dill relish.
Once you’ve got everything, add all the ingredients to a mixing bowl. Use a spoon to give everything a good stir until everything is thoroughly combined.
Next, it’s time to serve! You can use this remoulade sauce as a dip, or on your favorite recipes that call for remoulade sauce. I personally love to use it on fried seafood, but it’s great on all kinds of dishes. Some notes on this recipe: If you like your sauce with a little extra kick, use 2-3 tablespoons of hot sauce instead of 1. And if you can’t find Creole seasoning, you can use Cajun seasoning instead. Enjoy your remoulade sauce!

Serving Suggestions for Remoulade Sauce

This Remoulade Sauce is a real showstopper. Perfect for adding a bold flavor to any dish, this sauce is a must-try for anyone who loves a little kick. Here are a few serving suggestions to help you get started:

Seafood Boil: Serve this sauce on the side as a dipping sauce for your shrimp, crab legs, and other seafood. It’s a perfect complement to the spicy and flavorful seafood boil.
Fried Foods: Ditch the ketchup and try this sauce as a dipping sauce for your french fries, onion rings, or fried chicken. It’s the perfect balance of tangy and spicy.
Sandwiches: Spread a generous amount of this sauce on your sandwich for an extra burst of flavor. Try it on a grilled cheese, po’ boy, or fried shrimp sandwich.
Salad Dressing: Use this sauce as a dressing for a classic coleslaw or potato salad. It’s a unique twist on the traditional mayonnaise-based dressings.
Grilled Meats: Brush this sauce onto your grilled meats for a bold and flavorful addition to your barbecue. It’s perfect on chicken, pork, or beef.

So there you have it, five serving suggestions to help you enjoy this amazing Remoulade Sauce. Whether you’re a fan of seafood, fried foods, or grilled meats, this sauce is sure to become a staple in your kitchen. Give it a try and let us know what you think!

FAQ’s

What kind of mustard should I use for this recipe?

Creole mustard is recommended for this recipe, but if you can’t find it, you could also use a spicy brown mustard or a whole grain mustard for a slightly different flavor.

Can I make this recipe vegan?

Sure thing, you could use a vegan mayo in place of regular mayo to make it vegan.

How much hot sauce should I use?

The recipe calls for 1 tablespoon of Louisiana hot sauce, but if you want a little extra kick, you could add 2-3 tablespoons.

Is there a good substitute for Creole seasoning?

Cajun seasoning can be used in place of Creole seasoning, but keep in mind that the flavors will be slightly different.

How much does this recipe make?

This recipe makes about 20 tablespoons (or 1¼ cups) of remoulade sauce.

How should I store this sauce?

The sauce should be stored in an airtight container in the refrigerator. It will last for up to a week.

Classic Remoulade Sauce

A bold and flavorful remoulade sauce that pairs perfectly with seafood, meats, and vegetables. This updated recipe takes the classic ingredients and elevates them with high-quality mayonnaise, a touch of honey, and a balanced blend of seasonings.

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Prep Time 10

Total Time 10

Course Condiment, Sauce

Cuisine American, Cajun, Creole

Servings tablespoons

Calories 87 kcal

Equipment

Large mixing bowl
Whisk

Ingredients

1 cup high-quality mayonnaise
3 tablespoons Dijon mustard
3 tablespoons ketchup
2 tablespoons lemon juice
1 tablespoon Louisiana hot sauce
1 tablespoon honey
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
1/4 cup dill pickles, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Instructions

In a large mixing bowl, whisk together the mayonnaise and Dijon mustard until well combined.
Add the ketchup, lemon juice, hot sauce, and honey to the bowl. Whisk until well combined.
In a separate small bowl, mix together the smoked paprika, garlic powder, thyme, oregano, black pepper, and cayenne pepper.
Add the spice mixture to the large mixing bowl and whisk until well combined.
Fold in the chopped dill pickles, parsley, and chives until evenly distributed.
Taste and adjust seasonings as needed. If you prefer a spicier sauce, add more cayenne pepper or hot sauce.
Chill the sauce in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serve the sauce as a condiment with your favorite seafood, meats, or vegetables, or as a dip.

Notes

For a tangier flavor, add another tablespoon of lemon juice.
For a smoother texture, blend the sauce in a food processor or blender before chilling.
This sauce can be stored in an airtight container in the refrigerator for up to one week.

Nutrition

Calories: 87kcalCarbohydrates: 3gProtein: 1gFat: 8gSaturated Fat: 1gCholesterol: 5mgSodium: 267mgPotassium: 68mgFiber: 1gSugar: 3gVitamin A: 405IUVitamin C: 2mgCalcium: 11mgIron: 0.5mg

Keyword Remoulade, Classic, Seafood, Meats, Vegetables

Tried this recipe?Let us know how it was!