Spicy Remoulade Recipe
This Spicy Remoulade is a bold, creamy Louisiana-style sauce packed with heat, tang, and deep savory flavor. It comes together in under 10 minutes and is the ultimate sauce for seafood, sandwiches, and dipping. Make it ahead and let the flavors develop overnight for the best results.
Equipment
- Medium mixing bowl
- Silicone spatula or whisk
- Airtight glass jar or container
Ingredients
- 1 cup mayonnaise full-fat recommended
- 2 tablespoons Creole mustard or stone-ground mustard
- 1 tablespoon Louisiana-style hot sauce such as Tabasco or Crystal
- 1 tablespoon prepared horseradish
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- 2 cloves garlic freshly minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 2 stalks green onions finely chopped
- 2 tablespoons fresh parsley finely chopped
- 1/2 teaspoon seafood seasoning such as Old Bay
- 1/4 teaspoon kosher salt or to taste
Instructions
- Finely mince the garlic cloves and finely chop the green onions and fresh parsley. Set aside.
- In a medium mixing bowl, add the mayonnaise and Creole mustard. Stir together until completely smooth and well combined.
- Add the hot sauce, prepared horseradish, smoked paprika, cayenne pepper, and seafood seasoning. Stir thoroughly to incorporate all the spices.
- Stir in the lemon juice, Worcestershire sauce, minced garlic, chopped green onions, and parsley. Mix until the sauce is fully uniform.
- Taste the remoulade and adjust seasoning as needed. Add more hot sauce for extra heat, more lemon juice for brightness, or salt to taste.
- Cover the bowl or transfer to an airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled alongside seafood, sandwiches, or vegetables.
Notes
For best flavor, make this remoulade 24 hours in advance and let it rest overnight in the refrigerator. Always use fresh minced garlic rather than garlic powder. Start with less horseradish and build up gradually, as it can easily overpower the sauce. Store in an airtight glass jar in the refrigerator for up to 7 days. Do not freeze, as the mayonnaise base will break upon thawing.