When most people think of sauce in Louisiana, they are thinking of hot sauces like Tabasco and Crystal, made predominantly from cayenne peppers, vinegar, and salt. Remoulade sauce, though, is also pretty unique to the region and one that you can make at home anytime to add a little Cajun flair to your fried dishes.
While remoulade sauce is typically found in Louisiana, it is not uncommon to find it in other parts of the country. While on our way to New Orleans this summer, Beth and I stopped at the Irondale Cafe in Birmingham, AL where they served a whole host of Southern favorites, including fried green tomatoes with remoulade sauce.
While typically served as a dipping sauce, it’s not uncommon in New Orleans to see remoulade sauce as the star like in this classic Shrimp Remoulade from Arnaud’s.
So what is remoulade sauce exactly? Well, it depends on who you ask.
The French version is white (or yellowish if curry is added) and often contains pickles, capers, and other ingredients that make it more like a tarter sauce. The Louisiana version, while based on the French, is a little different. Both are mayonnaise based, but the Louisiana version contains Creole mustard, ketchup, and, depending on which recipe you look at, at least a dozen other ingredients. The sauce is perfect for seafood, but I have found that it’s pretty excellent for all sorts of fried foods. Onion rings, fries, fried fish, fried shrimp, fried green tomatoes. All of them benefit from a little dip.
For my part, I’m pretty lazy. I have no interest in making cups or quarts of any dip for one night of frenzied fried feasting and I certainly have no desire to cleaning food processor bowls or have to chop up 5 or 6 different things for a dipping sauce. If I’ve got the fryer out, I’ve already gotten myself into enough trouble. I certainly don’t need any more!
And so, this recipe is designed to fit into a cereal bowl, be stirred with a spoon, and, quite possibly, be served out of said bowl with said spoon. Mix together mayo, ketchup, creole mustard, a dash of Worcestershire sauce, a pinch of garlic powder, some sliced green onion, and salt and pepper to taste. Mix together and serve! It has all of the flavor that you want without all of the fuss.
If you want some heat, add a dash of that other Louisiana sauce.
What would you serve with your remoulade sauce? Check out my Pinterest page for more ideas!
Visit This Cookin’ Dad’s profile on Pinterest.
- ½ cup mayonnaise
- 1 Tbsp Creole or whole-grain mustard
- 1 Tbsp ketchup
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp paprika
- ¼ cup sliced green onions
- salt and pepper to taste
- Louisiana style hot sauce to taste (optional)
- Add all ingredients a small bowl. Stir to combine completely. Enjoy!
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