Welcome readers to my latest recipe. Together we get into the amazing recipe of Louisiana remoulade sauce! This creamy and tangy sauce is a true Southern classic, usually known as a part of the Cajun and Creole cooking.
Made with a blend of mayonnaise, mustard, garlic, and a mix of spices, remoulade sauce adds flavor to many dishes. Whether you’re dipping fried shrimp, spreading it on a vegetable sandwich, or drizzling it over crab cakes, this sauce brings a tangy kick that changes any meal.
Simple to make and super delicious, Louisiana remoulade is a must-try for any food lover. Join me as we get to the recipe behind this Louisiana sauce. Get ready to add a new taste to your kitchen and without wasting further time let’s begin!
Louisiana Remoulade Sauce
Ingredients
- 1 cup Mayonnaise
- 1 tbsp Lemon juice
- 1/4 cup Spicy brown mustard
- 2 tsp Garlic powder
- 3 tbsp Dill relish
- 1 tbsp Louisiana hot sauce
- 1 tbsp Cajun seasoning
- 2 tsp Paprika
- Salt and pepper to taste
Instructions
- In a small bowl, whisk all the ingredients together until thoroughly combined.
- Taste and adjust the salt and pepper if needed.
- Use the sauce right away, but for the best flavor, cover it and refrigerate for at least 30 minutes to let the flavors develop.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 104 kcal |
| Carbohydrates | 2 g |
| Protein | 1 g |
| Vitamin A | 357 IU |
| Vitamin C | 1 mg |
| Iron | 0.3 mg |
| Sugar | 0.2 g |
| Calcium | 6 mg |
What Is Remoulade Sauce Made Of?
Remoulade sauce is a traditional French condiment, typically made with ingredients like mayonnaise, herbs, capers, pickles, and sometimes anchovy oil or horseradish.
What Goes Best With Remoulade Sauce?
Remoulade sauce pairs perfectly with seafood dishes such as fried shrimp, crab cakes, fried fish, and oysters. It’s also great for dipping hush puppies, fried pickles, and French fries.
Why Is It Named Remoulade?
The name “remoulade” likely originates from the French word “remola,” which refers to a radish that was used in early versions of the sauce. White remoulade, which is more similar to the original French style, is primarily a mayonnaise-based sauce.