Best 5 Creole Remoulade Sauce Recipes

In the realm of culinary delights, Creole remoulade sauce stands as a testament to the rich and vibrant heritage of Louisiana cuisine. With its tantalizing blend of tangy, creamy, and subtly spicy flavors, this versatile condiment adds a burst of flavor to a wide array of dishes, from classic seafood creations to hearty sandwiches and crisp salads. Creole remoulade sauce embodies the essence of New Orleans cooking, where diverse culinary influences converge to create a symphony of flavors that captivates the senses. As you embark on this culinary journey, discover the secrets behind crafting the perfect Creole remoulade sauce, unlocking the potential to transform ordinary meals into extraordinary culinary experiences.

Here are our top 5 tried and tested recipes!

EASY REMOULADE SAUCE

Easy Remoulade Sauce image

Remoulade is such a versatile sauce on anything from sandwiches to egg salad to dipping sauce for fried foods.

Provided by Chef Mireille

Categories Condiments

Number Of Ingredients 13

Ingredients

1 cup mayonnaise
2 tablespoons spicy brown mustard
1 teaspoon worcestershire sauce
1 tablespoon freshly squeezed lemon juice
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 tablespoon Creole seasoning
2 cloves garlic (minced)
2 teaspoons olives (roughly chopped)
1 tablespoon sweet relish
1 tablespoon finely chopped parsley
1 scallion (finely chopped)
1/4 teaspoon salt

Steps:

Whisk together the mayonnaise with the mustard until thoroughly combined.
Add the worcestershire and lemon juice. Mix until well combined.
Add smoked paprika, cayenne and Creole seasoning.
Add the garlic, olives, sweet relish, parsley and scallions.
Mix until thoroughly combined.
Taste first and only add salt, if needed.
Leave in the refrigerator for at least 30 minutes for the flavors to develop.

Nutrition Facts : Calories 162 kcal, Carbohydrate 2 g, Protein 1 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 9 mg, Sodium 269 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 14 g, ServingSize 1 serving

RéMOULADE SAUCE

Rémoulade Sauce image

This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type. This one has paprika, horseradish, garlic and - what could be more all-American? - ketchup.

Provided by Pierre Franey

Categories easy, condiments

Time 5m

Yield 2 cups

Number Of Ingredients 12

Ingredients

1 large egg yolk
3 tablespoons Dijon- or Creole-style mustard
1/4 cup white-wine vinegar
1 tablespoon paprika
1 cup vegetable oil
2 tablespoons grated horseradish, fresh or prepared
1 teaspoon finely chopped garlic
1/3 cup finely chopped scallions
1/3 cup finely chopped celery
2 tablespoons finely chopped parsley
2 tablespoons ketchup
Salt and freshly ground black pepper to taste

Steps:

Put the egg yolk, mustard, vinegar and paprika in a mixing bowl. Blend with a wire whisk and add the oil gradually. Beat briskly, then add the remaining ingredients and blend well.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 51 grams, Carbohydrate 6 grams, Fat 58 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 288 milligrams, Sugar 3 grams, TransFat 0 grams

CREOLE REMOULADE SAUCE

Creole Remoulade Sauce image

A French Caribbean-inspired tartar sauce that enhances any seafood and makes a great sandwich topping. This sauce goes particularly well with Cajun Seafood Cakes Recipe #373983. This Creole sauce is also well-paired with chilled shrimp, crayfish, lobster, and grilled calamari. Try it as a dressing for a seafood salad, too. Makes 1 3/4 cups; serving size is per 1/4 cup. Found in, "The Whole Foods Market Cookbook."

Provided by Virginia Cherry Blo

Categories Sauces

Time 10m

Yield 7 serving(s)

Number Of Ingredients 11

Ingredients

1 cup mayonnaise
1/2 small red onion, roughly chopped
2 scallions, roughly chopped
3 sprigs fresh parsley
3 sprigs fresh tarragon (or 2 tsp dried tarragon)
1/8 cup capers, well drained
1/4 cup dill pickle, drained and roughly chopped (or use bottled dill relish)
1 1/2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon hot sauce
1 teaspoon Dijon mustard

Steps:

Place the mayonnaise, onion, scallions, parsley, tarragon, capers, dill pickles, lemon juice, salt, hot sauce, and mustard in the bowl of a food processor fitted with a metal blade. Pulse until the mixture is well combined but retains some chunkiness.
For a lower fat content, reduce the mayonnaise to 1/2 cup and 1/2 cup low-fat plain yogurt. For a spicier version, add 1/8 cup drained horseradish.

Nutrition Facts : Calories 137.4, Fat 11.3, SaturatedFat 1.7, Cholesterol 8.7, Sodium 727.2, Carbohydrate 9.5, Fiber 0.4, Sugar 2.8, Protein 0.6

REMOULADE SAUCE - CREOLE STYLE

Remoulade Sauce - Creole Style image

Remoulade sauce is great as a dip for shrimp or as topping on burgers, etc... Let your imagination run wild! It's a very easy recipe to make. Recipe slightly adapted from Emeril Lagasse.

Provided by LifeIsGood

Categories Sauces

Time 15m

Yield 2 Cups

Number Of Ingredients 13

Ingredients

3/4 cup vegetable oil
1/2 cup green onion, chopped (both green and white parts)
1/2 cup yellow onion, chopped
1/4 cup lemon juice (freshly squeezed)
1/2 cup celery, finely chopped
3 tablespoons mustard (try to find Creole mustard or other whole grain mustard)
3 tablespoons ketchup
4 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons garlic, chopped
2 tablespoons prepared horseradish
1 teaspoon kosher salt
1/4-1/2 teaspoon cayenne (depending on how hot you like it)
1/4 teaspoon fresh ground black pepper

Steps:

Put all of the ingredients into a blender or food processor and process until smooth, approximately 30 seconds.
Spoon the mixture into an airtight container and refrigerate for at least 1 hour before serving. The sauce will keep in the fridge up to 1 week.

Nutrition Facts : Calories 818.1, Fat 83.2, SaturatedFat 10.7, Sodium 1457, Carbohydrate 20.5, Fiber 3.7, Sugar 10.2, Protein 3.5

PO' BOY REMOULADE SAUCE

Po' Boy Remoulade Sauce image

This sauce is perfect for any seafood dish. Excellent for shrimp po' boys. Serve with fried shrimp on a toasted hoagie roll with shredded lettuce and tomato.

Provided by Christina Tabaretti

Categories Sauces

Time 10m

Yield 10

Number Of Ingredients 11

Ingredients

½ cup mayonnaise
3 tablespoons Creole or spicy brown mustard
2 tablespoons ketchup
1 tablespoon chopped fresh chives
1 tablespoon minced fresh parsley
1 teaspoon minced garlic
½ teaspoon Worcestershire sauce
⅛ teaspoon freshly squeezed lemon juice
⅛ teaspoon ground paprika
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste

Steps:

Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.

Nutrition Facts : Calories 87 calories, Carbohydrate 1.6 g, Cholesterol 4.2 mg, Fat 9 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 157.3 mg, Sugar 0.8 g

Tips:

To make a smooth and creamy sauce, use a food processor or blender.
If you don't have a food processor or blender, you can finely chop all the ingredients by hand.
Use fresh herbs for the best flavor. If you don't have fresh herbs, you can use dried herbs, but use half the amount.
Adjust the amount of mayonnaise and Creole mustard to taste. You can also add a bit of cayenne pepper or paprika for a spicy kick.
Serve Creole remoulade sauce with fried or grilled seafood, chicken, or vegetables.
You can also use Creole remoulade sauce as a dipping sauce for onion rings, french fries, or potato chips.

Conclusion:

Creole remoulade sauce is a versatile and flavorful sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you're using it as a dipping sauce, a marinade, or a spread, Creole remoulade sauce is sure to add a delicious touch to your meals.

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