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Classic Louisiana Remoulade Sauce: Quick and Zesty Dip

A close-up of thick, creamy remoulade sauce seasoned with herbs in a small white bowl.
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Make this creamy, zesty Louisiana Remoulade Sauce at home in minutes. This authentic Creole remoulade is the best Po’ Boy sauce and perfect for seafood or appetizers.

Ingredients

Scale
  • 1 cup Mayonnaise
  • 2 tablespoons Creole mustard or Dijon mustard
  • 2 tablespoons prepared horseradish
  • 1 tablespoon ketchup
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon hot sauce (like Tabasco)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped green onion (scallion)
  • 1 tablespoon finely chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Combine the mayonnaise, mustard, horseradish, ketchup, relish, hot sauce, Worcestershire sauce, paprika, garlic powder, onion powder, and cayenne pepper in a medium bowl.
  2. Whisk the ingredients together until the mixture is smooth and fully combined.
  3. Stir in the fresh lemon juice, chopped green onion, and fresh parsley.
  4. Taste the sauce and season with salt and black pepper as needed.
  5. Cover the bowl and refrigerate the remoulade sauce for at least 30 minutes before serving. This allows the flavors to blend.
  6. Serve your homemade remoulade dip with fried seafood, crab cakes, or as a tangy sandwich spread.

Notes

  • For a more authentic Cajun Remoulade Dressing, you can increase the cayenne pepper or add a pinch of dried thyme.
  • This sauce keeps well in an airtight container in the refrigerator for up to one week.
  • If you prefer a thinner consistency for a dressing, add one teaspoon of water or milk at a time until you reach your desired texture.

Nutrition

Find it online: https://mayaplate.com/remoulade-sauce-recipe-quick-zesty-dip/