Louisiana Remoulade

A mayonnaise-based sauce distinct from French remoulade, incorporating Creole mustard, paprika, horseradish, and hot sauce, producing a notably spicier, more pink-orange sauce than its French namesake.

Flavor Profile

Tangy, spicy, and savory, with mustard and horseradish sharpness cutting through the mayonnaise base.

Culinary Uses

Sauce for fried seafood, particularly shrimp and crawfish; dressing for Louisiana-style salads.

Regional Variations

French remoulade (more herb-and-caper-forward, closer to tartar sauce) and Louisiana remoulade have diverged substantially despite sharing a name and mayonnaise base.

Storage

Refrigerate; keeps about a week to ten days given the mayonnaise base.

Do not treat as interchangeable with French remoulade in a menu or recipe context — the flavor profiles differ substantially despite the shared name.