Creole Remoulade Sauce

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18th & Vine Historic District

📍 Where this dish comes from: Kansas City, Missouri · 18th & Vine Historic District
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Creole Remoulade Sauce, plated and ready to serve

Remoulade shows up all over New Orleans, from fried seafood platters to po’boys, prized for its bold, well-spiced kick. This version comes together in minutes and keeps well, making it an easy addition to any seafood dish in this book.

What You’ll Need

Creole Remoulade Sauce

A bold, Creole-spiced mayonnaise sauce with mustard and paprika, a New Orleans seafood staple.
Print Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Side Dish
Cuisine: American
Servings: 1.5 cups
Calories: 100kcal

Ingredients

  • 1 cup mayonnaise
  • 2 tbsp Creole mustard
  • 1 tbsp hot sauce
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • Salt and black pepper to taste

Instructions

  • Whisk together mayonnaise, Creole mustard, hot sauce, lemon juice, smoked paprika, garlic powder, and cayenne in a bowl until smooth.
  • Season with salt and pepper to taste.
  • Chill at least 30 minutes before serving to let the flavors meld.
  • Store in an airtight jar in the refrigerator for up to two weeks.

Nutrition

Serving: 2tbsp | Calories: 100kcal
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Health Benefits

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