Spicy Creole Remoulade is a creamy, tangy, spicy, flavorful Creole sauce often used as a condiment with fried foods or on sandwiches. It’s sometimes served as an alternative or addition to Tartar Sauce, or Cajun Red Sauce. It gives a Flounder Po’ Boy, or a Catfish Po’ Boy an authentic New Orleans flavor. Try some with my Crab Stuffed Shrimp. I know you’re going to love it!
Spicy Creole Remoulade Recipe
Spicy Creole Remoulade
Equipment
- 1 wire whisk
- 1 medium bowl
- cutting board
- kitchen knife
- measuring spoons
- measuring cup
Ingredients
- 1 egg yolk
- 2 tbsp Creole mustard
- 3 ½ tsp red wine vinegar
- ½ lemon – juiced
- 1 ½ tsp prepared horseradish
- 1 clove garlic – minced
- 1 tsp capers – drained and minced
- ½ tsp kosher salt
- ½ tsp paprika
- ¼ tsp cayenne pepper
- ⅛ tsp black pepper – ground
- 2 tbsp olive oil
- ⅓ cup vegetable oil
- ¼ cup celery – minced
- 3 tbsp chives – minced
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- 2 dashes Worcestershire sauce
- 2 dashes Tabasco sauce
Instructions
- In a glass bowl, whisk together the egg yolk, Creole mustard, red wine vinegar, lemon juice, horseradish, garlic, capers, salt, paprika, cayenne pepper, and black pepper.1 egg yolk, 2 tbsp Creole mustard, 3 1/2 tsp red wine vinegar, 1/2 lemon, 1 1/2 tsp prepared horseradish, 1 tsp capers, 1/2 tsp kosher salt, 1/2 tsp paprika, 1/4 tsp cayenne pepper, 1/8 tsp black pepper, 1 clove garlic
- Slowly whisk in the olive oil.2 tbsp olive oil
- Slowly whisk in the vegetable oil.1/3 cup vegetable oil
- The sauce should be thick, smooth, and completely emulsified.
- Whisk in the celery, chives, mayonnaise, ketchup, Worcestershire, and Tabasco sauce.1/4 cup celery, 3 tbsp chives, 2 tbsp mayonnaise, 1 tbsp ketchup, 2 dashes Worcestershire sauce, 2 dashes Tabasco sauce
- Cover and refrigerate for at least an hour.
Notes
PRIVATE NOTES
Nutrition
More Information
Creole vs French Remoulade
The French and Creole versions of this sauce are both commonly used with fried foods, potatoes, and especially with fish. Both sauces are excellent, however having been born in Louisiana, I am partial to the Creole option.
The French Version
French remoulade includes ingredients like anchovy paste, tarragon, cornichon pickles, and Dijon mustard. It is lighter in color, and less spicy than the Creole variety.
The Creole Version
Creole remoulade is pink in color, and has a spicy, salty Creole kick due to the inclusion of capers, Creole mustard, cayenne pepper, and Tabasco sauce.
Other Uses
Remoulade tastes great with Crispy Fried Zucchini, Fried Onion Straws, or Shoestring Truffle Fries. If you make this sauce, I think you will find all kinds of things to dip into it. Including your fingers!
Related Recipes
Tartar Sauce
Cajun Red Sauce
Flounder Po’ Boy
Catfish Po’ Boy
Crab Stuffed Fried Shrimp
Crispy Fried Zucchini
Fried Onion Straws
Shoestring Truffle Fries
Care to comment? I'd love to read it. Please be cool, respectful, relevant, positive or constructive, and leave an actual comment. Thanks!