This tasty condiment with mayonnaise, mustard, and garlic is even more delectable after Immafying it with some relish and Creole seasoning. So if you’ve been looking for a holiday party or weekend game day sauce to go with your appetizers, this is it! My version of this sauce has fewer and simpler ingredients, yet it definitely hits the spot. Creole mustard and Creole seasoning give it an authentic Southern flavor. And even better? No blender required! Just mix it all in a bowl, and you’re good to go. On the other hand, the Southern version is spicier than the French version. Additionally, the Louisiana style has a few variations, including basic ingredients: mayo, celery, horseradish, and hard-boiled eggs.
Recipe Ingredients
How to Make Remoulade Sauce
Mix and Chill
Mix Well – Mix all the ingredients in a medium bowl until everything is fully incorporated. (Photos 1-2)Refrigerate – Store it in a sealed container and refrigerate until you’re ready to party.
Recipe Variation
Tips and Tricks
Serving and Storage Instructions
This sauce is out-of-this-world and gets a thumbs-up from everyone. Therefore, doubling the recipe makes it a convenient condiment to have on hand when the need arises. You’ll thank me later. 😉 Note: I don’t recommend freezing Remoulade Sauce because of the mayo. It tends to separate once frozen and may become too watery and yucky after thawing.
What to Serve With Remoulade Sauce
It’s the ultimate sauce or dip for fried veggie treats such as fried pickles and fried okra, as well as meaty goodies like Southern fried catfish and baked crispy chicken wings. You can even drizzle it on a salad or slather it on sandwiches like Shrimp Po’ Boy and chicken sandwiches. Oh yes!
More Drool-Worthy Sauce Recipes to Try
Watch How To Make It
[adthrive-in-post-video-player video-id=”9YvGJP9c” upload-date=”2020-09-05T06:00:00.000Z” name=”Remoulade Sauce” description=”Remoulade Sauce – a Southern party favorite condiment that is creamy, tangy, and spicy. Serves as a great salad dressing, a perfect dab on anything with fried seafood or as a dipping sauce for party appetizers!” player-type=”collapse” override-embed=”false”] This blog post was first published in February 2018 and has been updated with additional tips, new photos, and a video.
