As you can see, I am going head over heels ga ga over this fancy sounding, yet super simple creamy, tart, tangy, spicy sauce. Remoulade sounds and IS French. Yet it’s easier than you might think. This is Louisiana style remoulade. If you like tartar sauce or cocktail sauce, get ready for a big upgrade. I am going to introduce not just one, but two versions of this saucy side of Louisiana… Sauces, I feel, are food enhancers. They elevate your eats to a whole new level. Your favorite fried seafood platter… those shrimp, that calamari, fried oysters… they need a little something by their side. Can you imagine your favorite crab or fish cake without anything to dip it in? That’s where a great sauce comes in. Remoulade will claim that place happily.
What is Remoulade?
Pronounced rey-moo-lahd, this mayo based sauce has it’s birthplace in France. The original French version is very much like tartar sauce and is mostly just a mix of mayo, parsley, chives, capers, tarragon, sweet pickles like cornichons and anchovy paste. Of course, it might differ from region to region and chef to chef. Over the years, remoulade travelled the world from the noblest families in France to neighboring Europe to the new world. During this journey, it took different tastes and flavors, as it’s been mixed with local spices and got shaped by palates and cravings from all over the world. In the United States, Louisiana developed it’s own remoulade, which is quite different from the French original. Known for bold and highly seasoned food, New Orleans chefs amped up the basic sauce. One big difference is the dominant presence of their favorite mustard, Creole mustard, and sometimes even their Creole seasoning. Some add more hot sauce and some kind of chili or Worcestershire sauce or even ketchup. The end result? A remoulade which has a little reddish to pink hue. It’s piquant, zingy and bold… and very, very irresistible. That’s where my dream like swooning comes from. All you need is a few pantry staples, except one indispensable ingredient, creole mustard. You can get it in the store, but we have a great and super simple recipe for homemade Creole mustard. Check it out and whip up your own personalized version. I am posting two versions of remoulade here. The first is the more common, but the second also has its following. Personally, I prefer the second, but Jason likes the original. Let me know which one you like best!
Version 1 Ingredients
Mayonnaise Creole mustard – If you don’t have time to make homemade, you can use store brand in a pinch. Sweet relish Capers – Finely chopped Lemon – Juiced Garlic – Minced Sauces – Worcestershire and Louisiana style hot sauce. Spices – Paprika and Cajun or Creole seasoning. Salt & pepper Parsley – Finely chopped
Version 2 Ingredients
Creole mustard Ketchup – The biggest difference from the original. Mayonnaise – Taking on a much smaller role. Garlic – Minced Lemon – Juiced Worcestershire sauce Spices – Paprika and cayenne. Salt & pepper Sugar Parsley – Finely chopped Extra virgin olive oil
Just looking at the ingredients, don’t you think it’s going to turn out amazing? All you need do is whisk everything together in a bowl. You can omit or add some things according to your preference. Some people add chopped celery or finely chopped scallions to the mix. Besides creole mustard, everything could be personalized to your taste. Always taste and adjust in the end.
Serving Suggestions
Storage
You can store either variety in an airtight container in the refrigerator up to two weeks. So there you go. Whip up the creole mustard and remoulade in a few minutes and you have endless ways to jazz up your everyday food. We love to experiment and create these easy sauces and dips from around the world. Keep on subscribing to GypsyPlate for all these amazing flavors coming directly to your email. Next comes our Shrimp Remoulade… so easy and fancy to wow your friends and family. Until then stay safe and take care…
Louisiana Style Remoulade, in my Gypsy Bowls… enjoy!
Spruce up your food with these other great sauces and seasonings:Chipotle MayoTzatzikiMojo MarinadeSalsa TaqueraMontreal Steak Seasoning5 Minute PestoChermoulaJerk Marinade
