Ingredients
- Mayonnaise: 1 cup
- Creole Mustard: 2 tablespoons
- Ketchup: 1 tablespoon
- Horseradish: 1 tablespoon
- Worcestershire Sauce: 1 teaspoon
- Hot Sauce (such as Tabasco): 1/2 teaspoon
- Paprika: 1/2 teaspoon
- Celery, finely chopped: 1/4 cup
Instructions
- Step 1: In a medium bowl, combine the mayonnaise, Creole mustard, ketchup, horseradish, Worcestershire sauce, hot sauce, and paprika.
- Step 2: Add the finely chopped celery to the mixture.
- Step 3: Stir all ingredients together thoroughly until well combined and smooth.
- Step 4: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for a more complex flavor.
- Step 5: Taste and adjust seasonings as needed, adding more hot sauce for heat or horseradish for a stronger bite. Serve chilled.
Notes
- Store leftover remoulade in an airtight container in the refrigerator for up to 5 days.
- This sauce is best served cold, so no reheating is needed or recommended.
- Louisiana Remoulade is fantastic with fried green tomatoes, shrimp po'boys, or as a dipping sauce for crab cakes.
- For an even smoother texture and enhanced flavor, let the remoulade sit in the fridge overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American