This Louisiana Remoulade Sauce is a creamy, tangy, and slightly spicy condiment that brightens seafood, sandwiches, and fried foods. It has a smooth, rich texture from mayonnaise, a tangy bite from mustard and lemon, and a peppery finish from hot sauce and capers. The color is a warm pink-orange, and the aroma is garlicky and zesty. It’s quick to make and ideal for adding bold flavor to simple dishes.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 8 (about 2 tablespoons each)
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 200 kcal
- Protein: 0.5 g
- Carbohydrates: 2 g
- Fat: 20 g
- Fiber: 0.1 g
- Sugar: 1 g
- Sodium: 250 mg
Why Make This Louisiana Remoulade Sauce
Make this remoulade when you want a fast, bold sauce that lifts the whole dish. It pairs beautifully with fried shrimp, crab cakes, roasted vegetables, or as a spread for sandwiches. The mayonnaise gives a silky texture. Dijon and ketchup add tang and a touch of sweetness. Hot sauce gives heat, while capers add a salty, briny pop. The sauce tastes bright, savory, and slightly spicy — classic Louisiana character in a spoon.
How to Make Louisiana Remoulade Sauce
This recipe is a simple mix-and-rest sauce. Combine ingredients, taste and adjust for heat and salt, then chill to let flavors meld. Resting softens the raw garlic edge and allows the tang, brine, and spice to balance. You can make it in a bowl or pulse briefly in a food processor for extra-smooth texture.
Ingredients:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon hot sauce
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, minced
- 1 tablespoon capers, minced
- 1 tablespoon parsley, chopped
- Salt and pepper to taste
Directions:
Step 1: Preparation
Measure all ingredients. Mince the garlic, capers, and parsley finely so they blend into the sauce. Place a medium bowl on the counter.
Step 2: Mixing
In the bowl, combine the mayonnaise, Dijon mustard, ketchup, hot sauce, lemon juice, and Worcestershire sauce. Stir until smooth. Add the minced garlic, capers, and parsley. Mix well to distribute the flavors evenly. Season with salt and pepper to taste.
Step 3: Cooking
No cooking is required. The sauce benefits from chilling. Cover the bowl and refrigerate for at least 30 minutes. Chilling melds the flavors and softens raw garlic’s bite.
Step 4: Finishing
Taste again after chilling and adjust seasoning. Add a splash more lemon for brightness, more hot sauce for heat, or a pinch of sugar if it needs balance. Transfer to an airtight container if not serving immediately.
How to Serve Louisiana Remoulade Sauce
Serve cold or at cool room temperature. Spoon alongside fried shrimp, crab cakes, oysters, fish sandwiches, or use as a dip for fries and onion rings. Spread it on a po’boy or use it to dress a potato or egg salad for Southern flair. Garnish with extra chopped parsley or a few capers for color and texture.
How to Store Louisiana Remoulade Sauce
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezing: Not recommended. Freezing can break mayonnaise and ruin texture.
- Make-ahead: You can prepare this sauce a day ahead. Keep chilled and stir before serving. Discard if left at room temperature longer than two hours.
Expert Tips for Perfect Louisiana Remoulade Sauce
- Chop ingredients finely so every bite has balanced flavor.
- Let it rest at least 30 minutes. Resting improves flavor and mellows garlic.
- Taste and adjust: more lemon brightens; more hot sauce lifts the heat; a pinch of sugar can tame acidity.
- Use good-quality mayonnaise for the best texture and flavor.
- If you prefer less fat, swap half the mayo for plain Greek yogurt, but expect a tangier, thinner sauce.
- For a very smooth sauce, pulse everything briefly in a food processor.
- If you like more texture, add finely chopped celery or green onion.
Delicious Variations
- Creole Remoulade: Add 1 teaspoon Creole mustard, 1 teaspoon paprika, and 1 teaspoon horseradish.
- Green Remoulade: Increase parsley to 1/4 cup and add 1 tablespoon chopped chives for a bright herb-forward version.
- Spicy Remoulade: Stir in 1 teaspoon prepared horseradish or 1/2 teaspoon cayenne pepper.
- Lighter Version: Substitute half the mayonnaise with plain Greek yogurt.
- Vegan Version: Use vegan mayonnaise and skip Worcestershire (or use vegan Worcestershire) for a plant-based option.
Frequently Asked Questions
Q: How long will this sauce keep in the fridge?
A: Keep it in an airtight container for up to 5 days. Always smell and check appearance before using. Discard if it smells off.
Q: Can I make this sauce without raw garlic?
A: Yes. Use 1/2 teaspoon garlic powder or roast the garlic first for a milder, sweeter garlic flavor.
Q: Can I freeze remoulade?
A: Freezing is not recommended. Mayo-based sauces can separate and become watery when thawed.
Q: How can I make the sauce spicier or milder?
A: To increase heat, add more hot sauce, cayenne, or horseradish. To mellow heat, add more mayonnaise or a touch of sugar and lemon to balance.
Q: Is there a low-fat alternative?
A: Substitute half the mayonnaise with plain Greek yogurt. The sauce will be tangier and slightly thinner, but still creamy.
Q: Can I use store-bought capers in brine?
A: Yes. Rinse capers briefly to reduce brine if you want less salt. Chop them finely for even distribution.
Q: Is this sauce safe for kids?
A: Yes, if you reduce or omit the hot sauce. Taste and adjust heat to family preference.
Conclusion
This Louisiana Remoulade Sauce is an easy, flavorful way to add Southern zest to many dishes. It’s creamy, tangy, and slightly spicy with a bright finish. Try it on seafood, sandwiches, or as a dip. For more background and a classic take on this sauce, see Louisiana Remoulade Sauce – Southern Discourse. Enjoy making it — the flavors improve after a short chill, and it’s a fast way to lift any meal.
Louisiana Remoulade Sauce
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy, tangy, and slightly spicy Louisiana Remoulade Sauce that brightens seafood, sandwiches, and fried foods.
Ingredients
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon hot sauce
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, minced
- 1 tablespoon capers, minced
- 1 tablespoon parsley, chopped
- Salt and pepper to taste
Instructions
- Measure all ingredients. Mince the garlic, capers, and parsley finely.
- In a medium bowl, combine mayonnaise, Dijon mustard, ketchup, hot sauce, lemon juice, and Worcestershire sauce. Stir until smooth.
- Add minced garlic, capers, and parsley. Mix well and season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
- Adjust seasoning before serving and transfer to an airtight container if not serving immediately.
Notes
Store in an airtight container for up to 5 days. Not recommended for freezing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.1g
- Protein: 0.5g
- Cholesterol: 15mg
