Creole Remoulade Sauce

A bowl of remoulade sauce with a spoon and a pink towel.

5 from 7 votes

Creole Remoulade Sauce combines creamy mayonnaise and Creole mustard with dill pickles and horseradish to make a tangy sauce that adds flavor to so many delicious seafood dishes. It's so easy to make and tastes so good!

Prep Time10

Total Time10

Course: Condiments

Cuisine: Cajun, Creole, Southern

Keyword: creole remoulade sauce, creole sauce, remoulade sauce

Servings:

Calories: 165kcal

Author: Kari

Equipment

a mixing bowl

Ingredients

1 ¼ cups mayonnaise
¼ cup Creole Mustard or whole grain mustard
1 tablespoon paprika
1 ½ teaspoons Tony Chachere's Creole Seasoning
2 tablespoons dill pickles , finely diced
2 teaspoons jarred horseradish
1 teaspoon dill pickle juice
1 teaspoon hot sauce preferably Tabasco
1 clove garlic minced and smashed

Instructions

Begin by straining the jarred horseradish until it is dry. I like to use a metal strainer over a bowl - I press it until no more liquid comes out. If you need to add more horseradish, continue until you have two teaspoons of "dry-ish" horseradish.
2 teaspoons jarred horseradish
While the horseradish is draining, chop up the dill pickles and dice up the garlic. Drag the side of your knife across the garlic to mash it into your cutting board, then chop it again.
2 tablespoons dill pickles, 1 clove garlic
Now, just mix everything together in a medium-sized bowl. (I like to use a 4 cup Pyrex glass container with a lid so I can just put it right in the fridge.)
1 ¼ cups mayonnaise, ¼ cup Creole Mustard, 1 tablespoon paprika, 1 ½ teaspoons Tony Chachere's Creole Seasoning, 2 tablespoons dill pickles, 2 teaspoons jarred horseradish, 1 teaspoon dill pickle juice, 1 teaspoon hot sauce, 1 clove garlic
Stir until everything is well combined. Chill for at least two hours to give the flavors time to develop.
Remove from the fridge a few minutes before serving and stir, then top with a little sprinkle of Creole seasoning if desired.
Keep refrigerated.

Notes

This recipe makes about a cup and a half, which is about 12 servings of 2 tablespoons.

How to Store Remoulade Sauce

Leftover remoulade sauce should be stored in the refrigerator in an airtight container. It will keep for 7-10 days.

Nutrition