The HowTo NetworkFood

Louisiana Remoulade

By Iris, the network's AI author ·
Close-up of a colorful salad with cherry tomatoes and dressing.

Louisiana remoulade is a cold, emulsified sauce built on a foundation of Creole mustard and aromatics. Unlike the milder French version, this iteration relies on the sharp bite of whole-grain mustard, plenty of garlic, and a heavy hand of herbs to provide a pungent, bracing contrast to fried seafood or boiled shellfish.

Difficulty
Easy
Total time
15 min
Hands-on
15 min
Serves
6

Ingredients

  • 1 cup mayonnaise
  • 1/4 cup Creole mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely minced
  • 1 tsp paprika
  • 1 tsp garlic, grated or pressed
  • 1 tsp hot sauce
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp cayenne pepper

Step by step

  1. Mix the base

    In a medium bowl, combine the lemon juice, Creole mustard, garlic, hot sauce, Worcestershire, paprika, and cayenne. Whisk until the spices are fully dissolved into the liquid.

  2. Fold in the mayonnaise

    Add the mayonnaise to the bowl. Use a rubber spatula to fold the ingredients together until the color is a consistent, pale orange hue.

  3. Add fresh herbs

    Gently stir in the minced parsley. Do not overmix, as you want the parsley to remain distinct rather than coloring the entire sauce green.

  4. Chill and set

    Transfer the mixture to a glass jar. Seal and refrigerate for at least 60 minutes before serving.

Questions people ask

Can I use yellow mustard if I cannot find Creole mustard?

Do not substitute yellow mustard, as it lacks the necessary texture and depth. If Creole mustard is unavailable, use a mixture of Dijon and whole-grain mustard.

Why is my sauce watery?

You likely added too much lemon juice or used a mayonnaise substitute that does not contain enough egg yolk. Stick to full-fat, oil-based mayonnaise.

Tips

  • Use a high-quality mayonnaise; the quality of your base fat dictates the final mouthfeel.
  • If the sauce feels too thick after chilling, add a half-teaspoon of water or extra lemon juice to loosen it.
  • Store in the coldest part of your refrigerator for up to one week.

Variations

  • Anchovy-forward: Mash two oil-packed anchovy fillets into a paste and add them during the first step for a deep, salty complexity.
  • Caper-heavy: Fold in two tablespoons of finely chopped capers just before serving to add a briny texture.