Ingredients with Measurements:
- 1 cup mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced onion
- 1 tablespoon chopped fresh parsley
- 1 teaspoon paprika
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a medium bowl, combine all ingredients and mix well.
2. Taste and adjust seasoning as needed.
3. Cover and refrigerate for at least 1 hour before serving.
10 minutes
Temperature: None
Serving size: Makes about 1 1/2 cups
Nutritional information:
- Calories: 120
- Fat: 12g
- Carbohydrates: 2g
- Protein: 0g
- Sodium: 250mg
Substitutions for ingredients:
- Creole mustard can be substituted with Dijon mustard or whole grain mustard.
- Hot sauce can be substituted with cayenne pepper or chili flakes.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add 1/4 cup chopped pickles or capers for a tangy twist.
- Add 1/4 cup grated horseradish for a spicy kick.
- Add 1/4 cup chopped roasted red peppers for a smoky flavor.
Tips and tricks:
- For a smoother texture, blend all ingredients in a food processor.
- Use as a dipping sauce for fried seafood, vegetables, or chicken.
- Spread on sandwiches or burgers for added flavor.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 1 week.
Reheating instructions: None
Presentation ideas:
- Serve in a small bowl or ramekin with a spoon for dipping.
- Drizzle over a salad or grilled meat for added flavor.
Garnishes:
- Sprinkle with chopped fresh parsley or chives for added color.
Pairings:
- Serve with fried seafood, vegetables, or chicken.
- Use as a spread on sandwiches or burgers.
Suggested side dishes:
- Serve with a side of coleslaw or potato salad.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or lemon juice to thin it out.
Food safety advice:
- Keep refrigerated and discard if it has been left out at room temperature for more than 2 hours.
Food history:
- Remoulade sauce originated in France and was traditionally made with mayonnaise, capers, and anchovies. The Creole version adds a spicy twist with the addition of hot sauce and Creole mustard.
Flavor profiles:
- Tangy, spicy, and slightly sweet.
Serving suggestions:
- Serve as a dipping sauce or spread on sandwiches or burgers.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Louisiana