The ubiquitous dressing from South Louisiana with a distinct Cajun and Creole vibe. Six simple ingredients, plus a little salt and pepper, ready in minutes.
Estimated Time 45 minutesminutes
Servings 12Servings
Here's What You Need
1cupmayonnaise
2tablespoonshallots - finely chopped
1tablespoonfresh lemon juice - about ½ lemon
2tablespooonscreole mustard
1tablespoonprepared horseradish
2teaspoonsweet paprika
¼teaspoonKosher salt - to taste
¼teaspoonwhite pepper - to taste
Here's What You Do
Start by adding the wet ingredients to a small bowl or large measuring cup. Add the dry ingredients and mix everything together completely.
Cover and set in the refrigerator for a minimum of 30 minutes up to overnight.
Notes
Makes about 1 ⅓ cup. The estimated serving size is 2 tablespoons.Great on:
Cocktail shrimp-place shrimp on a bed of chopped lettuce and spoon sauce over remoulade style.
Crab salad-1 lbs lump crabmeat; finely chopped green onions. Mix together and refrigerate.
Shrimp salad: 1 pound cocktail shrimp chopped coarsely; finely chopped red onions; mix in sauce and chill.
Notes on shrimp and crab salads-don't add too much sauce-just a little at a time until it has the consistency you want.
Salad dressing
Also good as a dipping sauce for shrimp, fried green tomatoes, crawfish fritters, French fries (pomme frits), chicken tenders.
Try it with shredded cabbage, carrots, etc. as a Coleslaw dressing.
Refrigerate any unused sauce for up to 2 weeks. Make sure to use an airtight container. I do not recommend freezing any leftover remoulade sauce as the mayonnaise has a tendency to separate if frozen, which is not very appealing when it thaws out. Solution? Eat it all and make more!White pepper and finely ground black pepper are interchangeable. You can substitute chopped chives, chopped dill pickles or capers (minced) for the diced shallots or you can just add some or all of those ingredients. Other popular optional ingredients are Worcestershire, anchovy or anchovy paste, Creole seasonings, and lemon zest.