Ingredients
- Mayonnaise: 1 cup
- Creole Mustard: 2 tablespoons
- Ketchup: 1 tablespoon
- Prepared Horseradish: 1 tablespoon
- Hot Sauce: 1 teaspoon
- Paprika: 1/2 teaspoon
- Green Onion (chopped): 2 tablespoons
- Celery (finely chopped): 2 tablespoons
Instructions
- Step 1: In a medium-sized bowl, combine the mayonnaise, Creole mustard, ketchup, and horseradish.
- Step 2: Add the hot sauce and paprika to the mixture. Stir well to combine all the ingredients.
- Step 3: Incorporate the chopped green onions and finely chopped celery into the sauce.
- Step 4: Mix all the ingredients thoroughly until a smooth and consistent sauce is formed.
- Step 5: Cover the bowl and refrigerate the remoulade sauce for at least 30 minutes to allow the flavors to meld together. This step is important for the best taste.
Notes
- Remoulade is best enjoyed chilled, so keep it refrigerated in an airtight container for up to 5 days, but its fresh flavors will diminish over time.
- Since remoulade is served cold, there is no need to reheat it, but if you find it too thick after refrigeration, stir in a tiny splash of water to loosen it up.
- This sauce is fantastic with fried green tomatoes, shrimp po'boys, or as a zesty dip for crispy artichoke hearts.
- For a punchier flavor, let the remoulade sit in the fridge overnight – the horseradish and hot sauce will really wake up!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American