📝 About This Recipe
Born in France but perfected in the vibrant kitchens of New Orleans, this Remoulade is a masterclass in the balance of heat, acidity, and creamy texture. Unlike its pale European cousin, this version is a bold, rust-colored emulsion packed with piquant mustard, sharp horseradish, and a bouquet of aromatic herbs. It is the definitive companion for chilled seafood, offering a complex profile that elevates everything from po' boys to fried green tomatoes.
🥗 Ingredients
The Emulsion Base
- 1 1/4 cups Mayonnaise (high-quality, preferably Duke's or Hellmann's)
- 1/4 cup Creole Mustard (coarse-grained, such as Zatarain's)
- 2 tablespoons Prepared Horseradish (drained of excess liquid)
- 1 tablespoon Extra Virgin Olive Oil (to smooth the texture)
Aromatics and Acid
- 2 tablespoons Fresh Lemon Juice (about half a large lemon)
- 1 tablespoon Capers (rinsed and finely minced)
- 2 tablespoons Celery (minced very fine)
- 2 tablespoons Green Onions (white and light green parts only, finely sliced)
- 2 cloves Garlic (pasted or grated on a microplane)
- 2 tablespoons Fresh Parsley (flat-leaf, finely chopped)
Seasoning and Spice
- 2 tablespoons Ketchup (adds color and subtle sweetness)
- 1-2 teaspoons Hot Sauce (Louisiana-style like Crystal or Tabasco)
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Smoked Paprika (for a deep, earthy color)
- 1/4 teaspoon Cayenne Pepper (adjust to your heat preference)
- to taste Kosher Salt and Black Pepper (freshly cracked pepper is best)
👨🍳 Instructions
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1
Begin by prepping all your aromatics; ensure the celery, green onions, and capers are minced as finely as possible so they integrate seamlessly into the emulsion.
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2
In a medium glass mixing bowl, whisk together the mayonnaise and the Creole mustard until the color is uniform.
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3
Grate the garlic cloves directly into the bowl using a microplane to ensure there are no large, bitter chunks of raw garlic.
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4
Add the prepared horseradish and the extra virgin olive oil, whisking vigorously to incorporate the oil into the mayo base.
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5
Stir in the ketchup, Worcestershire sauce, and the hot sauce, watching the sauce turn a beautiful pale salmon color.
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6
Add the lemon juice, which will slightly thin the sauce and provide the necessary acidity to cut through the fat.
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7
Whisk in the smoked paprika and cayenne pepper, ensuring no clumps of spice remain.
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8
Gently fold in the minced celery, capers, green onions, and fresh parsley with a rubber spatula.
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9
Taste the sauce. Add kosher salt and freshly cracked black pepper according to your preference.
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10
Transfer the remoulade to an airtight container or a glass jar.
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11
For the best flavor development, refrigerate the sauce for at least 1 hour, though 4 hours is ideal to allow the garlic and spices to mellow and meld.
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12
Give the sauce a quick stir before serving to redistribute any settled herbs or oils.
💡 Chef's Tips
If you can't find Creole mustard, use a whole-grain Dijon mixed with a pinch of celery seed. Always drain your horseradish in a fine-mesh sieve; excess moisture can break the emulsion and make the sauce watery. For a smoother sauce, you can pulse the ingredients in a food processor, though the traditional texture should have small bits of crunch. This sauce keeps beautifully in the refrigerator for up to 5 days, making it a perfect make-ahead condiment. If the sauce feels too thick after chilling, whisk in a teaspoon of water or additional lemon juice to loosen it.
🍽️ Serving Suggestions
Serve as a classic dip for chilled jumbo shrimp or a traditional Shrimp Remoulade over shredded iceberg lettuce. Slather generously on a crispy fried oyster or shrimp Po' Boy sandwich. Use as a sophisticated dipping sauce for hot, crispy fried green tomatoes. Pair with a crisp, acidic white wine like a Sauvignon Blanc or a cold Louisiana lager. It serves as an incredible accompaniment to pan-seared crab cakes or salmon croquettes.