Remoulade Sauce presents the American version modified with cajun Seasonic, hot sauce, and many other additions that are not in the French version. This does not mean that the English version is better. It is just different. I love both, but this one goes perfectly with the chicken sandwich spread or my favorite green fried tomatoes. It also fits perfectly with grilled prawns. In my opinion, this sauce is suitable for spreading, for dipping to emphasize the taste of dishes … it is very spicy, you need to emphasize it strongly.
How to choose the best ingredients for Louisiana-style Remoulade Sauce
Mayonnaise: choose the best quality mayonnaise you have. I do not recommend light because there are a lot of thickeners and unnatural ingredients, and the best are natural ingredients. The optimal version would be mayonnaise made by yourself then. The taste is entirely different.
Mustard: Dijon mustard will be the best. It is perfectly spicy and, at the same time, has an interesting taste. There are recipes where Colman’s mustard is also recommended. I tested my recipe with both mustards, and Colman’s is too spicy. It just kills the rest of the flavors. If you don’t have Dijon mustard, I recommend gently adding Colman’s mustard and starting with 1/6 cup.
Horseradish: add the horseradish sauce without adding cream because the latter will not be too spicy in taste.
Cajun Seasonic: I encourage you to make Cajun Seasoning yourself. The recipe can be found on my website. You can also use only the best quality purchase you have.
Pickle juice: it can be pickled cucumber juice, or other pickled vegetables, such as paprika
Chopped parsley: you choose fresh parsley. It can be a curly or flat-leaf version, it does not matter. However, I must do chop it very finely. It will affect the taste of Louisiana-style Remoulade Sauce.
Tips and tricks
- You can try to make your version of Louisiana-style Remoulade Sauce and add e.g., pickled cucumbers, pickled cucumbers, pickled peppers. There are many options for variation, and it all depends on your imagination. Add such additives just before consumption. I do not recommend keeping the sauce with additives in the refrigerator for more than a day.
- You can store this sauce in the refrigerator for up to 2 weeks if it is made based on commercial mayonnaise. However, suppose the sauce is made based on home mayonnaise, in my opinion. In that case, the maximum storage time in the refrigerator is up to 3 days.
Louisiana-style Remoulade Sauce
- 1 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tsp Cajun Seasonic
- 2 tsp horseradish
- 1 tsp pickle juice
- 1 tsp Tabasco (or other hot souce)
- 1 chopped garlic clove
- 2 tbsp lemon juice
- 1 tbsp black ground pepper
- 4 tbsp chopped parsley
- We mix the mayonnaise with the mustard thoroughly, adding pickle juice and tabasco. Additionally, we add lemon juice. We mix everything up thoroughly.
- Add horseradish to the sauce and mix thoroughly.
- Then add dry spices such as Cajun Seasonic, chopped garlic clove, and black ground pepper. Finally, mix everything together again and add finely chopped parsley at the very end.