Easy Remoulade Sauce

By Kath Dedon

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This Remoulade Sauce is much like what you would find in Louisiana. I found the recipe on Elise Bauer’s excellent blog, Simply Recipes. Reading some of the comments convinced me that this was the recipe to try. Zoe said, “I’m from New Orleans. The recipe is 100% authentic.” I think it’s worth hunting down a couple of ingredients to achieve that authenticity.

I couldn’t find Zatarain’s Creole Mustard at my regular grocery stores, although I’m certain there must be some places in Seattle that carry it. Rather than search, I ordered a 2-pack from Amazon. The list of ingredients (vinegar, water, brown mustard seed, salt, xanthan gum) gives no clue as to what makes this mustard unique. I do think, though, that it gives the Remoulade Sauce a flavor that you would not get from other mustards.

Tony Chachere’s Creole Seasoning seems to be pretty widely available. You’ll find it with the seasoned salts in the spice section. I always have it in the cupboard and use it often to add a bit of spice to my cooking.

The third ingredient that makes this Remoulade a Louisiana-style sauce is hot sauce. For me, that means Tabasco.

I made the Remoulade Sauce the day before Carrie’s birthday dinner. Refrigerating it overnight helps the flavors develop. It was fabulous served with Roasted Shrimp. The recipe made more than I needed for the 1½ pounds of shrimp, so I just served some of it and saved the rest for later. It will keep for at least a couple of weeks refrigerated. You can use it with any seafood. Try it with crab cakes. It would be good on sandwiches. Elise says it’s “awesome” with French fries!

Once you have the ingredients, Remoulade Sauce is super-easy to make. It makes an impressive appetizer served with shrimp.

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Easy Remoulade Sauce is terrific with Roasted Shrimp

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Easy Remoulade Sauce

(Adapted from Elise Bauer’s recipe on Simply Recipes)

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(print the recipe)

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Makes about 1½ cups (could easily be cut in half)

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1¼ cups mayonnaise

¼ cup Creole mustard (Zatarain’s is great!)

1 Tablespoon paprika

1 teaspoon Cajun or Creole seasoning (I like Tony Chachere’s)

2 teaspoons prepared horseradish

1 teaspoon pickle juice (dill or sweet; I used dill)

1 teaspoon Tabasco

1 large clove garlic, pressed

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Ingredients for Remoulade Sauce, including the pickle juice in the measuring cup

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1. Whisk all of the ingredients together. Cover and refrigerate until you’re ready to serve. It’s best made at least a few hours ahead.

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