Louisiana Style Spicy Remoulade Sauce

Course: Sauce

Cuisine: American, Cajun, Creole, Soul Food

Diet: Vegetarian

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 140kcal

Creamy, rich southern staple sauce that pairs perfectly with fried foods and seafood

Finely chop the parsley and use microplane the grate the garlic. Alternatively, you can use a garlic press for the garlic or finely mince it by hand.
2 tablespoons parsley, 3 cloves garlic
Add mayonnaise, relish, parsley, whole grain mustard, Dijon mustard, Worcestershire sauce, smoked paprika, cayenne pepper, white pepper, sea salt, lemon juice, garlic, and hot sauce to bowl and stir until uniform.
1 cup mayonnaise, ¼ cup sweet pickle relish, 2 tablespoons whole grain mustard, 1 tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, ¼ teaspoon cayenne pepper, ¼ teaspoon white pepper, ¼ teaspoon sea salt, ½ lemon, hot sauce
Taste the sauce and adjust the seasoning, as needed.

Preparation

You can make this sauce up to 13 days ahead of time if stored properly.

Modifications

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 listed in the recipe card below.

Vegan - This is a vegetarian-friendly recipe and dairy-free, and you can make it completely vegan by using a plant-based mayo product.

Storage

Store refrigerated in an airtight container--I like to use a mason jar. Keeps for up to two weeks.

I don't recommend freezing remoulade because it is likely to separate in the freezer and be very difficult to re-emulsify once thawed.