Name: Creole Remoulade Sauce Recipe
Prep time: 10 min
Total time: PT-497354H31M19S
Cuisine: Creole
Ingredients: 1 ¼ cups mayonnaise; ¼ cup Creole mustard (or whole grain mustard); 1 tablespoon paprika; 1 ½ teaspoons Tony Chachere's Creole Seasoning; 2 tablespoons dill pickles, finely diced; 2 teaspoons jarred horseradish (strained); 1 teaspoon dill pickle juice; 1 teaspoon hot sauce (preferably Tabasco); 1 clove garlic, minced and smashed

Description

A zesty and flavorful Creole Remoulade Sauce that combines the creaminess of mayonnaise with the bold spices of Creole mustard, paprika, and Tony Chachere's seasoning. Perfect as a tangy condiment for seafood, sandwiches, or as a dip.

Ingredients

Sauce Ingredients

1 ¼ cups mayonnaise
¼ cup Creole mustard (or whole grain mustard)
1 tablespoon paprika
1 ½ teaspoons Tony Chachere's Creole Seasoning
2 tablespoons dill pickles, finely diced
2 teaspoons jarred horseradish (strained)
1 teaspoon dill pickle juice
1 teaspoon hot sauce (preferably Tabasco)
1 clove garlic, minced and smashed

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Instructions

Prepare Horseradish: Strain the jarred horseradish using a metal strainer over a bowl, pressing to remove excess liquid until you have two teaspoons of dry-ish horseradish.
Chop Ingredients: Finely dice the dill pickles. Smash the garlic by dragging the side of a knife across it, then mince it finely.
Combine Ingredients: In a medium-sized bowl (a 4-cup Pyrex container with a lid works well), mix the mayonnaise, Creole mustard, paprika, Tony Chachere's seasoning, diced pickles, strained horseradish, dill pickle juice, hot sauce, and minced garlic thoroughly.
Chill Sauce: Stir the mixture well, then cover and refrigerate for at least two hours to allow the flavors to meld and deepen.
Serve: Remove from the refrigerator a few minutes before serving, give it a good stir, and optionally sprinkle additional Creole seasoning on top for extra flavor.
Storage: Keep the remoulade refrigerated and covered when not in use to maintain freshness.

Notes

Straining the horseradish ensures the sauce is not watery and has a concentrated horseradish flavor.
Allowing the sauce to chill for at least two hours is essential for developing the full range of flavors.
This sauce is an excellent accompaniment for fried seafood, sandwiches, or as a dipping sauce.
Adjust the hot sauce amount according to your preferred spice level.
Store leftovers in an airtight container in the refrigerator and use within one week.