Louisiana Creole Remoulade

January 28, 2019

Louisiana Creole Remoulade - kvalifood.com

Louisiana Creole remoulade is a spicy, tangy sauce distinct from the French original. Where French remoulade is a mild flavored mayonnaise with capers and cornichons, the Creole version is built around coarse-ground Creole mustard, cayenne, hot sauce, and horseradish. It is often pink-tinged from paprika and ketchup. The sauce is a staple in New Orleans restaurants, served cold with boiled or fried shrimp, crab cakes, po’boys, and fried green tomatoes.

Ingredients

Makes ca. 360 ml

240 ml mayonnaise
3 tbsp Creole mustard (coarse-ground brown mustard)
1 tbsp fresh lemon juice
1 tbsp white wine vinegar
1 tbsp prepared horseradish
1 tbsp ketchup
1 tbsp hot sauce (Crystal or Tabasco)
1 tsp Worcestershire sauce
1 tsp sweet paprika
1/4 tsp cayenne pepper
25 g finely minced celery (~1/4 cup)
2 tbsp finely minced green onion, green and white parts
1 clove garlic (~5 g), minced or pressed
1/2 tsp kosher salt
1 pinch freshly ground black pepper

Directions

Whisk together the mayonnaise, Creole mustard, lemon juice, vinegar, horseradish, ketchup, hot sauce, Worcestershire sauce, paprika, and cayenne in a medium bowl until smooth.
Stir in the celery, green onion, and garlic. Season with salt and black pepper.
Cover and refrigerate for at least 1 hour before serving. The sauce improves after resting overnight.
Taste and adjust the seasoning before serving - it may need more acid, salt, or heat after the flavors meld.

Notes

Creole mustard is the essential ingredient. If unavailable, whole-grain Dijon or spicy brown mustard is an acceptable substitute, but the flavor will differ.
Ketchup is optional. It contributes the signature pink tinge and a hint of sweetness. Leave it out for a paler, sharper version.
Both hot sauce and horseradish are used for layered heat - horseradish for nasal punch, hot sauce for lingering warmth.
Keeps refrigerated in an airtight container for up to 1 week.