They say you either live in an ingredients house or a condiments house, but I think I’m firmly planted in the middle. I LOVE condiments and think they generally steal the show, but here’s the catch: that only holds true when they’re homemade! And this easy, spicy, and tangy Remoulade Sauce is exactly the kind of thing I’m talking about. Not to mention, making your own sauce from scratch means that you can customize it to your liking. Pick out your favorite seafood from the freezer, and let’s whip up some remoulade!
Homemade Remoulade Sauce Recipe
I originally made this sauce for my shrimp Po’ Boy recipe, and everyone who tried it LOVED it. One reader even said it was the tastiest remoulade they’ve ever tried, which is exactly the kind of feedback that makes me immediately open my recipe notes and say, “Yep, this needs its own post.”
Remoulade is French in origin, but it’s become a seafood staple, especially in Southern cooking. It’s similar to tartar sauce, but with more kick. My version here is a Louisiana-style remoulade sauce. It’s creamy and tangy with grainy mustard and pickle relish, gets a sharp little bite from horseradish and garlic, and finishes with smoky heat from paprika and cayenne. It’s honestly so, so good. I make a batch, keep it in my fridge, and dip pretty much everything in it!
Recipe Success Tips
- Let it chill if you’ve got time. This quick remoulade sauce is good to go right after you mix it, but a little rest in the fridge (even just a few hours) makes it taste more blended and punchy. Next day is peak flavor.
- Use a hot sauce you genuinely like. Go with your favorite brand and heat level. I use Louisiana brand hot sauce, but anything you enjoy will work here.
- Want it spicier? Add extra cayenne a pinch at a time, or stir in some red pepper flakes. Start with ¼ teaspoon, taste, then bump it up to ½ teaspoon if you want more heat.
Remoulade Sauce Recipe
Equipment
-
Mixing bowl
Ingredients
- 1½ cups mayonnaise $1.68*
- ½ tsp hot sauce $0.02
- 2 Tbsp grainy mustard $0.12
- 2 garlic cloves minced, $0.05
- 3 Tbsp dill pickle relish $0.24
- 1 Tbsp prepared horseradish $0.14
- 1 tsp Worcestershire sauce $0.01
- ½ tsp smoked paprika $0.08
- ⅛ tsp cayenne pepper $0.03
- 1 Tbsp fresh parsley minced, $0.05
Instructions
-
Gather ingredients.
-
Prepare your remoulade by adding the mayonnaise, hot sauce, grainy mustard, minced garlic, dill pickle relish, prepared horseradish, Worcestershire sauce, smoked paprika, cayenne pepper, and fresh parsley to a mixing bowl.
-
Stir to combine.
See how we calculate recipe costs here.
Notes
Nutrition
how to make Remoulade Sauce step-by-step photos
Gather all of your ingredients.
Make the sauce: Add 1½ cups mayonnaise, ½ tsp hot sauce, 2 Tbsp grainy mustard, 2 minced garlic cloves, 3 Tbsp dill pickle relish, 1 Tbsp prepared horseradish, 1 tsp Worcestershire sauce, ½ tsp smoked paprika, ⅛ tsp cayenne pepper, and 1 Tbsp fresh minced parsley to a mixing bowl. Stir to combine, and enjoy!
Serving Suggestions
This remoulade is a must on a po’ boy, of course. Slather it on the bread, pile on the fillings, and don’t be shy with the sauce. You can also turn it into a super-easy deconstructed po’ boy-style bowl with crispy air fryer fried shrimp, a simple salad, and a generous drizzle of sauce over the top. It’s also amazing with just about any seafood (especially crab cakes), and I personally can’t resist it with fried green tomatoes or a plate of air-fried zucchini spears for dipping.
sTORAGE iNSTRUCTIONS
Store leftover remoulade in an airtight container in the refrigerator for up to around 5-7 days. Give it a quick stir before serving. I don’t recommend freezing this one, as mayo-based sauces can separate and become watery once thawed.
More Louisiana Style Recipes
- Louisiana Style Red Beans and Rice: I think you’ll love this Louisiana-style red beans and rice because it’s rich, comforting, packed with fiber and protein, and makes plenty of freezer-friendly leftovers!
- One Pot Pastalaya: Bring Mardi Gras to you with a big pot of pastalaya, a budget-friendly, crowd-pleasing twist on jambalaya made with pasta instead of rice.
- Cajun Sausage and Rice Skillet: My family loves this “jambalaya light” recipe! It delivers big Cajun flavor in a simplified, weeknight-friendly pan, and it’s even better as leftovers.
More Homemade Sauce Recipes
The post Remoulade Sauce appeared first on Budget Bytes.
from Budget Bytes https://ift.tt/8kIco3m
via IFTTT