Remoulade Sauce
A fast, creamy Creole-style remoulade sauce made with mayonnaise, mustard, garlic, paprika, and hot sauce. It brings a tangy, smoky kick to seafood, po boys, and crispy fries in just 5 minutes.
Equipment
- Small bowl
- Whisk or spoon
Ingredients
- ½ cup mayonnaise or vegan mayo
- 1 tablespoon mustard
- 1 teaspoon hot sauce
- ½ teaspoon paprika
- 2 garlic cloves grated
- 1 scallion finely chopped
- 1 teaspoon fresh lemon juice
- ⅛ teaspoon onion powder
- Pinch cayenne
- Chives for sprinkling (optional)
Instructions
- Add the mayonnaise to a small bowl, then whisk in the mustard, hot sauce, paprika, grated garlic, scallion, lemon juice, onion powder, and cayenne until fully combined. The finished sauce should look glossy and pinkish-orange, with a creamy consistency that coats the back of a spoon.
Notes
Flavor development: Chill the sauce briefly before serving so the garlic mellows, the dry seasonings fully hydrate, and the flavors blend into a balanced, savory dip.
Consistency tip: If the sauce is too thick, whisk in a few drops of lemon juice or pickle brine. If it turns out too thin, whisk in a little extra mayonnaise.
Storage: Store leftover sauce in a clean, airtight glass container in the refrigerator to keep the garlic aroma contained and preserve fresh flavor.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.