📝 About This Recipe
Born in the bustling kitchens of the French Quarter, this Remoulade sauce is a vibrant, tangy masterpiece that bridges the gap between French elegance and bold Creole spice. This 'Red' version features the signature kick of Louisiana hot sauce and a deep richness from stone-ground mustard, making it the essential companion for chilled shrimp or fried green tomatoes. Its complex profile offers a symphony of sharp acidity, herbal freshness, and a slow-building heat that elevates any seafood dish to legendary status.
🥗 Ingredients
The Creamy Base
- 1 1/4 cups Mayonnaise (high-quality, preferably Duke's or Hellmann's)
- 1/4 cup Creole Mustard (Zatarain's or any coarse stone-ground mustard)
- 1 tablespoon Yellow Mustard (for a hint of bright acidity)
The Aromatics & Acid
- 2 tablespoons Ketchup (provides the 'Red' hue and slight sweetness)
- 1 tablespoon Horseradish (prepared, extra hot preferred)
- 1 tablespoon Fresh Lemon Juice (strained of seeds)
- 1 teaspoon Worcestershire Sauce
- 1-2 teaspoons Louisiana Hot Sauce (Crystal or Tabasco brand)
The Garden & Spice
- 1/4 cup Celery (minced very finely)
- 2 tablespoons Green Onions (white and light green parts, finely chopped)
- 2 tablespoons Fresh Parsley (flat-leaf, minced)
- 2 cloves Garlic (grated into a paste)
- 1 tablespoon Capers (drained and chopped)
- 1 teaspoon Smoked Paprika (for color and depth)
- 1/2 teaspoon Cajun Seasoning (low-salt variety preferred)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by prepping your vegetables. Mince the celery, green onions, and parsley as finely as possible; the goal is for them to distribute evenly without making the sauce chunky.
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2
Grate the garlic cloves using a microplane or the fine side of a box grater to create a smooth paste, ensuring no one gets a bite of raw garlic.
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3
In a medium-sized glass mixing bowl, whisk together the mayonnaise, Creole mustard, yellow mustard, and ketchup until the color is uniform and pinkish-orange.
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4
Stir in the prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce. Whisk vigorously to emulsify the liquids into the mayo base.
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5
Add the smoked paprika, Cajun seasoning, and black pepper. The paprika will deepen the 'Red' color of the remoulade.
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6
Fold in the minced celery, green onions, parsley, and chopped capers using a rubber spatula.
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7
Taste the sauce. If you prefer more 'zing,' add another teaspoon of horseradish or lemon juice. For more heat, add another dash of hot sauce.
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8
Transfer the sauce to an airtight container or a glass jar.
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9
Cover and refrigerate for at least 1 hour, though 4 hours is ideal. This 'resting' period allows the dried spices to hydrate and the aromatics to infuse the cream.
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10
Give the sauce a final stir before serving to redistribute any settled juices.
💡 Chef's Tips
For a 'White' Remoulade, simply omit the ketchup and paprika and increase the lemon juice slightly. Always use fresh lemon juice rather than bottled for a cleaner, brighter flavor profile. If the sauce feels too thick, whisk in a teaspoon of pickle juice or water to reach your desired consistency. Make this a day in advance; the flavors truly transform and deepen after 24 hours in the fridge. Avoid using a food processor for the vegetables; hand-chopping prevents them from releasing too much water, which can make the sauce runny.
🍽️ Serving Suggestions
Classic Shrimp Remoulade: Serve over chilled, boiled jumbo shrimp on a bed of shredded iceberg lettuce. Fried Green Tomatoes: Use as a decadent dipping sauce for cornmeal-crusted green tomatoes. Po' Boy Slather: Spread generously on toasted French bread for a fried oyster or shrimp Po' Boy sandwich. Crab Cake Accompaniment: Dollop a tablespoon over warm, buttery Maryland or Louisiana-style crab cakes. Pairing: Serve alongside a crisp, cold Chenin Blanc or a local Abita Amber lager to cut through the richness.