New Orleans Remoulade Sauce Recipe (2024)

FAQs

What is Creole remoulade made of? ›

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

What's in po' boy sauce? This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce.

Typically served as a condiment with seafood and certain vegetables. Fried soft-shell crab sandwiches may be served with remoulade as the only sauce. It is also very commonly used as a condiment for sandwiches, especially turkey. Remoulade is most commonly paired with white cheese.

I have had céleri rémoulade in France dozens of times but there, the sauce is simpler than up North. It usually consists of mayo, vinegar, mustard, shallots, capers, pickles and fresh herbs. In Denmark, the sauce's texture is more like that of a coleslaw.

While very similar, the primary difference between Cajun and Creole seasonings is this: Cajun seasoning contains a combination of ground peppers—cayenne, black, white, etc. —while Creole seasoning is heavy on the herbs—paprika, oregano, thyme, etc.

Mother Tomato: Salt pork, mirepoix, tomato, tomato puree, sachet (thyme, bay leaves, garlic, parsley, peppercorns), salt, sugar, white stock, pork bones. Small tomato sauces: Creole (onion, celery, garlic, green pepper, hot pepper sauce). Milanaise (mushrooms, ham, tongue). Spanish (mushrooms, black or green olives).

Fieri's most famous ingredient is just your average blend of garlic, mayonnaise, mustard, Worcestershire, salt, and pepper. "I called it Donkey Sauce because you have to make fun of it.

Originating in France, classic French Remoulade is similar to tartar sauce but includes additional elements like capers, herbs, and sometimes anchovies, giving it a more nuanced flavor.

It's a classic accompaniment to seafood dishes like fried shrimp, crab cakes, fried fish, or oysters or you can use it for dipping hush puppies, fried pickles, or french fries. But you can also use remoulade sauce as a spread or dressing for sandwiches and burgers. We especially love it with po' boys.

Remoulade has its origins in Picardy, a region in northern France, deriving its name from a local term for horseradish, rémolat or ramolas, which suggests that horseradish may have once been the major component.

How long does remoulade last in fridge? ›

In a medium bowl, whisk together the mayonnaise, mustard, paprika, lemon juice, horseradish, Cajun/Creole seasoning, hot sauce, garlic powder, dill, and salt until the ingredients are well combined. Store in the refrigerator until ready to use. The sauce is good for up to 3 days.

The French invented remoulade, but it goes well with an host of American fried-food classics.

Perhaps, with this comparison, some view tartar sauce as an offshoot of remoulade (per MasterClass and Food Republic). But it might be more accurate to say they're two different sauces derived from mayonnaise.

Tartar sauce has often been described as a type of remoulade, with mustard stepping in for the traditional anchovy. However, tartar sauce usually features fewer components: mayonnaise, chopped capers, and sweeter pickles like cornichons. Remoulade recipes add a wider variety of herbs, along with vinegar or hot sauce.

Cajun seasoning contains paprika, garlic powder, dried oregano, onion powder, and cayenne, while Creole is made from chili powder, onion powder, garlic powder, paprika, and dried thyme. While different, both results lend a slightly spicy, earthy, and smoky flavor to whatever dishes they're added to.

Cajun vs.

Popular Cajun seasonings like Tony Chachere's and Slap Ya Mama get heat from red pepper, with black pepper, salt, and garlic powder in the mix to enhance the flavor of food. Creole seasoning rounds out spicy red pepper with herbs like thyme, oregano, basil, and bay leaf.

While the spice profiles are generally similar, you'll find that Creole food is a little richer and may contain more butter or creamy sauces. One major clue about the cuisine centers around a single ingredient: tomatoes.

The main difference between Creole and Cajun seasoning blends comes down to the ingredients: Cajun seasoning features an array of ground peppers—black, cayenne, and white—while Creole seasoning is more herbal, with recipes often containing oregano, thyme, rosemary, and paprika.