Ingredients
Scale
- 1 cup mayonnaise
- 1/4 cup finely chopped dill pickles
- 2 tablespoons finely chopped sweet pickle relish
- 2 tablespoons finely chopped green onions
- 1 tablespoon Dijon mustard
- 1 tablespoon Creole mustard
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: In a medium bowl, combine the mayonnaise, finely chopped dill pickles, sweet pickle relish, green onions, Dijon mustard, Creole mustard, ketchup, Worcestershire sauce, cayenne pepper, paprika, and parsley.
- Step 2: Stir all ingredients thoroughly until completely combined and well incorporated.
- Step 3: Taste the remoulade and adjust seasonings as needed. Add more cayenne pepper for extra heat, or more Worcestershire sauce for a richer, tangier flavor. You might also wish to add a pinch of salt and freshly ground black pepper.
- Step 4: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for developing the best flavor profile.
- Step 5: Taste the remoulade again after refrigeration and make any final adjustments to seasoning.
- Step 6: Serve your Louisiana Remoulade Sauce as a dip with fries, seafood, or sandwiches. It also makes a fantastic addition to po'boys or used as a marinade.
Notes
- Store leftover remoulade in an airtight container in the refrigerator for up to a week, allowing the flavors to deepen.
- Gently reheat any chilled remoulade in a double boiler or microwave for a smoother consistency, avoiding excessive heat that can curdle the mayonnaise.
- Elevate your fried fish tacos with a generous dollop of this vibrant remoulade, or use it as a unique spread for grilled shrimp.
- For a truly authentic Louisiana kick, toast the paprika lightly in a dry pan before adding it to the remoulade; this enhances its earthy notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American