Sauced: Authentic Louisiana Remoulade Recipe & Guide
A zesty Creole-inspired blend that elevates seafood, sandwiches, and snacks with bold depth.
Sauced: The Allure of Louisiana Remoulade
Remoulade is a classic condiment of French origin whose vibrant transformation in Louisiana has made it an icon of southern cooking. Unlike its European predecessor, Louisiana remoulade is a bold fusion of creamy, tangy, and spicy notes, often used to elevate dishes like seafood, po’boy sandwiches, and crisp fried foods. Its deep flavors and adaptable nature have made it a staple throughout New Orleans and across the Gulf Coast.
What Is Louisiana Remoulade?
Traditionally, remoulade was born as a mayonnaise-based French sauce, flavored lightly with herbs, capers, and mustard. In Louisiana, however, remoulade is transformed by the local palate: Creole mustard, hot sauce, spices, and sometimes tomato are added, giving it a richer color and a distinctly southern flair.
There are two main styles commonly found in Louisiana kitchens:
- Red Remoulade: Tomato or paprika lends color and sweetness, paired with horseradish and hot sauce for heat.
- White Remoulade: More mayonnaise-forward, tangier, and less spicy, used especially with cold seafood salads.
This article focuses on the reddish Creole-style remoulade, known for its zest and depth.
Origins: Remoulade’s Journey from France to Louisiana
French immigrants brought the original remoulade to Louisiana, but local ingredients and tastes quickly reshaped it. Creole cuisine—marked by French, African, Spanish, and Caribbean influences—embraced and reinvented the sauce. Today, Louisiana remoulade is not only a restaurant staple but a vital condiment in home kitchens, perfect for the region’s bounty of shrimp, crab, fried oysters, or as dressing for salads and bold sandwiches like po’boys.
A Taste of New Orleans: Flavor Profile & Uses
- Creamy base: Mayonnaise forms the smooth canvas.
- Sharp notes: Mustard and horseradish add pungency.
- Acidity: Lemon juice and capers cut through the richness.
- Heat: Hot sauce and cayenne deliver kick.
- Herbs & aromatics: Parsley, scallions, and garlic build complexity.
The sauce pairs best with fried shrimp, oysters, crab cakes, cold boiled seafood, po’boy sandwiches, or as a dip for fries and vegetables. Its multi-dimensional taste complements the briny sweetness of Gulf seafood, providing richness and spice in every bite.
Louisiana Remoulade Recipe
Yield: About 1 cup
Prep Time: 10 minutes
Ready In: Immediate (Keep chilled for best flavor)
| Ingredient | Amount |
|---|---|
| Mayonnaise | 1 cup |
| Dijon mustard | 2 tablespoons |
| Lemon juice (freshly squeezed) | 1 tablespoon |
| Flat-leaf parsley (finely chopped) | 1 tablespoon |
| Louisiana-style hot sauce | 1 tablespoon |
| Whole-grain mustard | 2 teaspoons |
| Garlic (minced) | 2 cloves |
| Capers (roughly chopped) | 2 teaspoons |
| Worcestershire sauce | 1 teaspoon |
| Sweet paprika | 1 teaspoon |
| Scallion (finely chopped) | 1 |
| Kosher salt | 1/4 teaspoon |
| Cayenne pepper | 1/8 teaspoon (or to taste) |
Preparation Steps
- In a medium mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, whole-grain mustard, hot sauce, and Worcestershire sauce.
- Add in the parsley, scallion, garlic, capers, and paprika. Stir until evenly blended.
- Season the mixture with kosher salt and cayenne pepper. Mix well and taste for balance, adjusting hot sauce, lemon juice, or salt as needed.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. For best results, let the sauce sit overnight.
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Remoulade Variations: Make It Your Own
- Spicy twist: Add sriracha, jalapeño, or extra cayenne for more heat.
- Herb boost: Incorporate tarragon, dill, or chives instead of traditional parsley.
- Pickle lovers: Add a spoonful of finely diced pickles or relish.
- Texture: Blend for a smoother sauce or leave chunky for rustic appeal.
- Tomato style: Stir in a bit of tomato paste or ketchup for red remoulade.
Customize your remoulade to match your preferences or the dish you’re serving.
Serving Suggestions: How to Enjoy Remoulade
- Shrimp Remoulade: Toss chilled boiled shrimp with the sauce, serve as an appetizer or main.
- Po’Boy Sandwiches: Drizzle on fried shrimp, catfish, or oyster po’boys.
- Crab Cakes & Fried Seafood: Use as a dipping sauce for crisp crab cakes, oysters, or fish.
- French Fries & Vegetables: Remoulade makes a flavorful dip for fried potatoes, veggies, or hush puppies.
- Remoulade Salad: Dress cold seafood salads or coleslaw for southern tang.
Remoulade vs. Other Sauces: What Makes It Unique?
| Sauce | Main Ingredients | Profile | Common Uses |
|---|---|---|---|
| Louisiana Remoulade | Mayonnaise, mustard, hot sauce, herbs, spices | Creamy, sharp, spicy | Seafood, sandwiches, fries |
| Tartar Sauce | Mayonnaise, pickles, capers, lemon | Creamy, tangy | Fried fish, seafood |
| Sriracha Mayo | Mayonnaise, sriracha | Creamy, spicy | Sandwiches, sushi, fries |
| Aioli | Olive oil, garlic, egg | Garlicky, rich | Vegetables, seafood, bread |
Unlike its French ancestor or tartar sauce, Louisiana remoulade gains depth from Creole spices and hot sauce, making it uniquely southern and versatile.
Tips for the Perfect Remoulade
- Use fresh lemon juice for brightness and acidity.
- Opt for Creole mustard if available; it brings authentic southern flavor.
- Let it rest: Always chill remoulade for at least 30 minutes—the flavors meld and intensify.
- Adjust to taste: Balance the heat and acidity based on the dish you’re serving.
- Store properly: Keep remoulade refrigerated in an airtight container for up to 1 week.
Frequently Asked Questions (FAQs)
Q: Is Louisiana remoulade spicy?
A: The sauce is typically mildly to moderately spicy due to hot sauce and cayenne, but you can easily adjust the heat level by varying these ingredients.
Q: How long does homemade remoulade keep?
A: Stored in a sealed container in the refrigerator, remoulade keeps fresh for up to one week.
Q: Can I make remoulade without mayonnaise?
A: Yes. Substitute mayonnaise with Greek yogurt or sour cream for a lighter version, though the flavor and texture will be less classic.
Q: What is the difference between Creole and Cajun remoulade?
A: Creole remoulade traditionally uses more tomato and herbs, while Cajun versions may incorporate additional spices or vary in color due to different ingredients.
Q: Which dishes are most traditional with Louisiana remoulade?
A: Remoulade is quintessential for Louisiana shrimp remoulade, oyster or shrimp po’boys, and crab cakes. It’s also used for dipping fried seafood or dressing cold salads.
Conclusion: Remoulade, A Taste of Louisiana
Authentic Louisiana remoulade exemplifies the lively, inventive spirit of Creole cooking. Its balanced heat, pungency, and rich tang elevate everything from seafood platters to sandwiches and salads. Quick to prepare, endlessly customizable, and deeply satisfying, remoulade rightfully holds a place of honor on southern tables.
Give it a try, experiment with the ingredients, and bring a taste of Louisiana into your kitchen today.
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