Louisiana Remoulade

Name: Louisiana Remoulade
Prep time: 10 min
Cuisine: American (Louisiana/Creole)
Ingredients: Mayonnaise — 150 g (2/3 cup); Creole or whole grain mustard — 30 g (2 tbsp); Prepared horseradish — 15 g (1 tbsp); Paprika — 5 g (1.5 tsp); Cayenne pepper — 2 g (1/2 tsp); Garlic clove, minced — 1; Fresh lemon juice — 15 ml (1 tbsp); Hot sauce — 5 ml (1 tsp); Scallion, finely chopped — 1

The Quirky Foodster Team

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10 min

Prep

0 min

Cook

Ingredients

Mayonnaise — 150 g (2/3 cup)
Creole or whole grain mustard — 30 g (2 tbsp)
Prepared horseradish — 15 g (1 tbsp)
Paprika — 5 g (1.5 tsp)
Cayenne pepper — 2 g (1/2 tsp)
Garlic clove, minced — 1
Fresh lemon juice — 15 ml (1 tbsp)
Hot sauce — 5 ml (1 tsp)
Scallion, finely chopped — 1

Method

Combine mayonnaise and Creole mustard in a mixing bowl.
Whisk until smooth.
Stir in horseradish, paprika, cayenne and minced garlic.
Add lemon juice and hot sauce, mixing well.
Fold in chopped scallion; chill at least 30 minutes before serving.

Cultural Background: A spicy, paprika-tinged mayonnaise sauce with Creole roots, Louisiana remoulade diverges significantly from its French namesake, incorporating Cajun spices and often horseradish or mustard, traditionally served with fried seafood and shrimp cocktails across New Orleans.

Tips: • Creole mustard, with its coarse texture and sharp flavour, gives the most authentic result — whole grain mustard is a reasonable substitute. • Adjust cayenne and hot sauce for a milder or spicier final result.

Variations: • Add finely chopped celery for extra crunch, common in some versions. • Use as a sandwich spread as well as a dipping sauce.

Storage: Refrigerate in an airtight container up to 1 week.

Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 90 kcal, 0.3 g protein, 9.5 g fat, 1 g carbohydrate per 15 ml serving.

FAQs: What is Louisiana remoulade traditionally served with? Fried seafood, shrimp cocktails, and po'boy sandwiches throughout New Orleans and Louisiana cuisine. How is it different from French remoulade? Louisiana remoulade is spicier and paprika-forward, reflecting Cajun and Creole influences, rather than the caper-and-herb profile of the French original.