Description
A bold, creamy New Orleans–style sauce with tangy heat and herby Cajun flair—perfect for dipping and drizzling.
Ingredients
Scale
- 1 cup mayonnaise
- 1/4 cup Creole mustard
- 2 tablespoons lemon juice
- 2 tablespoons prepared horseradish
- 2 cloves garlic, finely minced
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- 1–2 teaspoons hot sauce (to taste)
- 1/4 cup chopped parsley
- Salt & black pepper to taste
Instructions
- In a bowl, whisk mayonnaise and Creole mustard until smooth.
- Add lemon juice and horseradish; mix well.
- Stir in garlic, Cajun seasoning, paprika, and hot sauce.
- Fold in chopped parsley and season with salt and pepper.
- Taste and adjust heat or acidity as needed.
- Chill at least 30 minutes to let flavors develop.
Notes
- Chill the remoulade for at least 30 minutes before serving for the best flavor.
- Adjust the amount of hot sauce based on your heat preference.
- This sauce pairs well with seafood, fried foods, and sandwiches.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-cook
- Cuisine: Creole
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg