Creole Remoulade Sauce Recipe

Dive into the vibrant world of Creole cuisine with this authentic Creole Remoulade Sauce recipe, a spicy, tangy condiment that's perfect for elevating your seafood dishes to new heights. Learn how to blend traditional spices and ingredients to create a sauce that's bursting with flavor, ideal for adding a Louisiana-inspired kick to shrimp, crab cakes, and po' boys.

Course Appetizer, Condiment, dinner, sauce

Cuisine American, creole, New Orleans, Southern

Keyword condiment, Creole Remoulade Sauce Recipe, seafood, spicy, tangy

Prep Time 10

Servings cups

Author Bon Appeteach

Ingredients

1 cup Mayo
3 tbsp Horseradish
1 tbsp Dijon Mustard
1 tbsp Ketchup
3 Garlic Cloves
1 stalk Celery
2 Green Onions
1/4 cup Fresh Parsley
1/2 tsp Cayenne Pepper
1/2 tsp Paprika
1/2 tsp Salt
1/2 tsp Pepper
2 tbsp Pickle Relish or capers
10 dashes Tabasco Sauce optional for additional heat

Instructions

In a blender or food processor combine all of the ingredients except the relish (unless you want the creole remoulade sauce to be completely smooth).
Pulse or blend until fully combined.
Fold in the pickle relish or capers and add any Tabasco sauce for additional heat if desired.
Serve with your favorite seafood and enjoy.

Notes

Keep the creole remoulade sauce stored in an airtight container in the fridge for up to 7 days.