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Remoulade Sauce

Stacey LittlebyStacey Little
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Ingredients

  • 1 cup mayo
  • 1 tablespoon prepared horseradish
  • 1 tablespoon creole seasoning (I prefer Zatarain’s)
  • 3 tablespoons of creole mustard (same here… Zatarain’s)
  • ½ teaspoon minced garlic (two small cloves or one large one)
  • 1 teaspoon of lemon juice

(Note: After from hearing from several readers and doing some testing myself, I’ve learned that different brands of creole seasoning and creole mustard have varying amounts of salt, so be cautious when preparing this recipe as to not get it too salty.)

Directions

  1. Combine ingredients and refrigerate at least 1 hour. 
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Remoulade Sauce

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Author: Stacey Little
Prep Time: 10 minutes
Total Time: 10 minutes
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Ingredients

  • 1 cup mayo
  • 1 tablespoon prepared horseradish
  • 1 tablespoon creole seasoning (I prefer Zatarain’s)
  • 3 tablespoons of creole mustard (same here… Zatarain’s)
  • ½ teaspoon minced garlic
  • 1 teaspoon lemon juice

Instructions

  • Combine ingredients and refrigerate at least 1 hour.

Notes

Various creole seasonings will have varying levels of salt.  Be cautious of this when adding the seasoning to the sauce.  

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.

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Stacey Little cutting vegetables on cutting board in kitchen

Hey, y’all! I’m Stacey

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9 Comments

  1. I’m new to blogging, but recently learned that if you name your pictures with good description words/phrases that it helps google and other search engines to find you! I’ve pinned and facebooked several of your delicious recipes…mmm!

    Reply

  2. Oh, Stacey. Tried this recipe tonight. Accidentally over-salted the hell out of it. Pureed half an avocado in it to cut the salt, and invented a new sauce I’m going to call “Guacalade.” Interesting, but not sure I’d do it again on purpose. Yeah, I’m a disaster.

    Reply

    1. LOL! I certainly don’t mean to laugh at your misfortune… I’m just laughing picturing you in the kitchen creating your new masterpiece. One thing I’ve learned is that some creole seasonings have more salt than others. This may have been the issue and it wouldn’t have been your fault at all. Yep, that’s what we’ll say. 🙂

      Reply

  3. Hi, Stacey. Just wondering if this sauce is similar to “come back sauce”? A lot of restaurants serve this sauce with fried mushrooms, onion rings, etc. I’ve been trying to find a good recipe for it! LOVE fried green tomatoes! My mom likes to fry them when they are “greenish-pinkish”. She says that’s how TN folks do it!

    Reply

    1. I think it would be great used like a comeback sauce, but I think most sauces like that are made mainly with ketchup, mayo, and black pepper. Personally, though, I like this much better.

      Reply

  4. Bless you, Stacey!! I am making my version of crab cakes (with chicken) because my hubby is allergic to shell fish & I want him to be able to enjoy this New Orleans favorite. I needed a little inspiration for the Remoulade Sauce & I just found it. Thank you so much!!!!!!

    Reply