Louisiana Style Remoulade (2 Easy Variations)

My dear Remoulade, now that you are in my life….
I wouldn’t dream of eating fries without you,
I wouldn’t dream of eating crab cakes without you,
I wouldn’t dream of eating po’ boys without you,
Oh dear Remoulade, I so dream of you…

As you can see, I am going head over heels ga ga over this fancy sounding, yet super simple creamy, tart, tangy, spicy sauce. Remoulade sounds and IS French. Yet it’s easier than you might think. This is Louisiana style remoulade. If you like tartar sauce or cocktail sauce, get ready for a big upgrade. I am going to introduce not just one, but two versions of this saucy side of Louisiana…

Sauces, I feel, are food enhancers. They elevate your eats to a whole new level. Your favorite fried seafood platter… those shrimp, that calamari, fried oysters… they need a little something by their side. Can you imagine your favorite crab or fish cake without anything to dip it in? That’s where a great sauce comes in. Remoulade will claim that place happily.

What is Remoulade?

Pronounced rey-moo-lahd, this mayo based sauce has it’s birthplace in France. The original French version is very much like tartar sauce and is mostly just a mix of mayo, parsley, chives, capers, tarragon, sweet pickles like cornichons and anchovy paste. Of course, it might differ from region to region and chef to chef. Over the years, remoulade travelled the world from the noblest families in France to neighboring Europe to the new world.

During this journey, it took different tastes and flavors, as it’s been mixed with local spices and got shaped by palates and cravings from all over the world. In the United States, Louisiana developed it’s own remoulade, which is quite different from the French original. Known for bold and highly seasoned food, New Orleans chefs amped up the basic sauce.

One big difference is the dominant presence of their favorite mustard, Creole mustard, and sometimes even their Creole seasoning. Some add more hot sauce and some kind of chili or Worcestershire sauce or even ketchup. The end result? A remoulade which has a little reddish to pink hue. It’s piquant, zingy and bold… and very, very irresistible. That’s where my dream like swooning comes from.

All you need is a few pantry staples, except one indispensable ingredient, creole mustard. You can get it in the store, but we have a great and super simple recipe for homemade Creole mustard. Check it out and whip up your own personalized version. I am posting two versions of remoulade here. The first is the more common, but the second also has its following. Personally, I prefer the second, but Jason likes the original. Let me know which one you like best!

Version 1 Ingredients

• Mayonnaise
• Creole mustard – If you don’t have time to make homemade, you can use store brand in a pinch.
• Sweet relish
• Capers – Finely chopped
• Lemon – Juiced
• Garlic – Minced
• Sauces – Worcestershire and Louisiana style hot sauce.
• Spices – Paprika and Cajun or Creole seasoning.
• Salt & pepper
• Parsley – Finely chopped

Version 2 Ingredients

• Creole mustard
• Ketchup – The biggest difference from the original.
• Mayonnaise – Taking on a much smaller role.
• Garlic – Minced
• Lemon – Juiced
• Worcestershire sauce
• Spices – Paprika and cayenne.
• Salt & pepper
• Sugar
• Parsley – Finely chopped
• Extra virgin olive oil

Just looking at the ingredients, don’t you think it’s going to turn out amazing? All you need do is whisk everything together in a bowl. You can omit or add some things according to your preference. Some people add chopped celery or finely chopped scallions to the mix. Besides creole mustard, everything could be personalized to your taste. Always taste and adjust in the end.

Serving Suggestions

1. As mentioned before, it’s great with any kind of fried seafood.
2. Try it with crab cakes, fish cakes or my salmon patties.
3. I sometimes replace my shrimp cocktail sauce with remoulade to wow my guests.
4. All burgers, wraps and sandwiches can get a generous dousing of this sauce. The big popular sandwich in Louisiana is po’ boys. Die hard fans can’t have their po’ boys unless they see a good amount of remoulade there. Or give your usual Rueben a zingy makeover with remoulade in place of Russian dressing.
5. Fried green tomatoes and remoulade… great equation.
6. Anywhere you use mayo try remoulade instead. For example, that potato salad, devilled eggs or chicken salad sandwich.
7. Try your favorite version with pretty much anything that requires a dipping sauce like fries, latkes or even sauerkraut balls.
8. And, of course shrimp remoulade. So easy if you have this sauce in your refrigerator.

Storage

You can store either variety in an airtight container in the refrigerator up to two weeks.

So there you go. Whip up the creole mustard and remoulade in a few minutes and you have endless ways to jazz up your everyday food. We love to experiment and create these easy sauces and dips from around the world. Keep on subscribing to GypsyPlate for all these amazing flavors coming directly to your email. Next comes our Shrimp Remoulade… so easy and fancy to wow your friends and family. Until then stay safe and take care…

Louisiana Style Remoulade, in my Gypsy Bowls… enjoy!

Spruce up your food with these other great sauces and seasonings:
Chipotle Mayo
Tzatziki
Mojo Marinade
Salsa Taquera
Montreal Steak Seasoning
5 Minute Pesto
Chermoula
Jerk Marinade

Louisiana Style Remoulade (2 Easy Variations)

Prep Time: 5 minutes

Total Time: 5 minutes

Jazz up your food with these two different versions of Louisiana Style Remoulade. If you need a new dip or spread, give these easy and incredibly tasty mixes a try!

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Ingredients

Remoulade 1

• 1 cup mayonnaise
• 2 Tbsp Creole mustard
• 1 Tbsp Louisiana style hot sauce
• 2 Tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 Tbsp sweet relish
• 1 medium sized garlic clove, minced
• 2 Tbsp parsley, chopped
• 2 tsp capers, chopped
• 1 tsp cajun or creole seasoning
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Remoulade 2

• 1/4 cup creole mustard
• 1 Tbsp mayonnaise
• 2 Tbsp ketchup
• 1/2 tsp Worcestershire sauce
• 1 medium sized garlic, minced
• 1/2 Tbsp lemon juice
• 1.5 tsp paprika
• 1/8 tsp black pepper
• Cayenne, pinch
• 1 tsp sugar
• 2 Tbsp parsley, chopped
• 2 Tbsp extra virgin olive oil
• 1/4 tsp salt

Instructions

Remoulade 1

1. Mix all the ingredients in a bowl. Taste and adjust to your liking for garlic, lemon and hotness.

Remoulade 2

1. Mix all ingredients except olive oil in a bowl. Once thoroughly mixed, drizzle in extra virgin olive oil in a slow stream and whisk until blended. Taste and adjust.
   

Notes

1. You can always adjust the garlic, lemon, chili hotness to your liking.
2. You can stir in some chopped scallions in both versions.
3. Store the remoulade in air tight container or bottles in refrigerator for up to two weeks.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.