Louisiana Remoulade Sauce Quick Zesty Recipe

This Louisiana remoulade recipe is built for speed and big flavor. It takes minutes to whip together and amps up sandwiches, seafood, and veggies. No complicated steps or fancy tools required. Make it now and let it rest for a short chill to deepen the taste.

Why This Recipe Works

This recipe keeps things simple with a creamy mayo base and punchy Creole mustard for instant Louisiana character. A teaspoon of Cajun seasoning adds warmth without needing multiple spices. Fresh herbs bring brightness and a lightweight herbaceous lift. Lemon juice cuts through the richness and ties the flavors together. It’s forgiving so you can tweak the heat and herb levels to match what you have on hand. Best of all, it’s ready in under 10 minutes and improves after a short rest in the fridge.

Flavor and Texture

The sauce balances creamy, tangy, and spicy in one spoonful. Mayonnaise gives a smooth, silky mouthfeel that clings to food. Creole mustard provides a slightly grainy, tang-forward edge that sets it apart from plain mayo-based sauces. Cajun seasoning adds background heat and complexity without overpowering. Fresh herbs introduce light vegetal notes and a subtle green bite. A squeeze of lemon finishes with bright acidity to lift the whole sauce.

Ingredients

– 1 cup mayonnaise
– 2 tablespoons Creole mustard
– 1 teaspoon Cajun seasoning
– 1 tablespoon fresh herbs (like parsley, chives, or dill), chopped
– 1 teaspoon lemon juice
– Salt and pepper to taste

Step by Step Instructions

1. In a bowl, combine the mayonnaise, Creole mustard, Cajun seasoning, and fresh herbs.
2. Mix well until smooth.
3. Stir in the lemon juice.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.

Quick Tips and Shortcuts

If you’re short on time use dried parsley or a pinch of dried chives in place of fresh herbs and add them sparingly. Swap bottled lemon juice only if fresh isn’t available, but use a bit less to avoid excess acidity. Want more heat? Add a dash of hot sauce or a pinch of cayenne. For a thinner sauce, stir in a teaspoon of water or olive oil until you reach the desired consistency. Make a double batch and keep one in the fridge for quick sandwiches and salads.

Storage and Meal Prep

Store remoulade in an airtight container in the refrigerator for up to three days for best flavor and safety. Stir before serving; the herbs and seasonings may settle slightly. This sauce is great for prepping ahead for lunches or a party platter. Keep it chilled on a serving tray and discard leftovers left out more than two hours.

Short Closing Note

A little prep delivers a lot of Southern-style flavor in minutes. Use this remoulade to transform simple ingredients into a satisfying meal fast.

Conclusion

For a classic take and more background on this style, check the full writeup at Louisiana Remoulade Sauce – Southern Discourse.

FAQ

Print