Zesty Creole Style Rémoulade

A small clear dish containing orange sauce garnished with fresh chives. Surrounded by shrimp, fresh buns, and lettuce.

This Zesty Creole style Rémoulade Sauce mixes together quickly and adds a spicy zip to home fries, burgers, and shrimp sandwiches. Whip some up today!

A French Classic Gets Jazzed Up

Rémoulade sauce is a classic condiment that was invented in France but is loved the world over in various forms. As an integral component of the classic French dish, céleri rémoulade where it is combined with thinly shaved celeriac. There are so many great ways to jazz up this mayonnaise based condiment and so many delicious ways to use it.

Zesty Creole Rémoulade Sauce - Dish 'n' the Kitchen A small clear dish containing orange sauce garnished with fresh chives. Surrounded by shrimp, fresh buns, and lettuce.

What is Rémoulade Sauce Made Of?

There are a wide variety of Rémoulade styles, beginning with the original white French condiment. Generally the original contains mayonnaise, fine herbs, capers, cornichons (tiny pickles), and sometimes anchovy essence or finely chopped anchovies. It’s really not too far off tartar sauce (which is also French in origin) when you think about it.

Zesty Creole Rémoulade Sauce - Dish 'n' the Kitchen A small clear dish containing orange sauce garnished with fresh chives. Surrounded by shrimp, fresh buns, and lettuce.

Sounds Fancy, What the Heck Do I Eat with Rémoulade?

Other than the classic French dish preparation of céleri rémoulade, several other European countries have developed their ways of using Rémoulade:

  • Sweden-used in fried or breaded fish dishes or on top of roast beef
  • Germany-accompanies fried fish, boiled beef and potatoes, and may be used in potato salads (good idea!)
  • Belgium-eaten with fries (and sometimes with a little bit of curry powder added…YUM!)
  • Denmark-Eaten with the classic Danish smørrebrød, beef with fried onions open faced sandwich, and Danish fish ‘n’ chips. May contain chopped cauliflower, cabbage, and cucumber
  • Netherlands-served with fried fish
  • Norway-accompanies fried fish or aspic
  • Iceland-eaten with Icelandic hot dogs! If you haven’t tried one…you really should!

Louisiana-style or Creole style rémoulades are widely used to accompany seafood, especially crab cakes or fried soft shell crab. However, it’s also great on boiled eggs (deviled eggs!), artichokes, fried green tomatoes, or on roasted asparagus. Dress up cold cooked shrimp, like in this lip smacking Shrimp Sandwich.

Zesty Creole Rémoulade Sauce - Dish 'n' the Kitchen A Plate containing a seed topped bun filled with lettuce and shrimp mixed with rémoulade.

Creole Rémoulade

The great thing about Creole style rémoulade is that it has that perfect balance of creamy, zesty, and spicy. Common additions include paprika, grainy Creole mustard, cayenne pepper, and hot sauce. For my version here, I’ve also added horseradish and some lemon juice for acidity. I had a bit of ‘Slap Yo’ Mama’ seasoning from our trip to New Orleans, so I added some of that too. 

Pin it HERE.

Zesty Creole Rémoulade Sauce - Dish 'n' the Kitchen Pinterest image of a small clear dish containing orange sauce garnished with fresh chives.

Yield: 1/2 Cup

Zesty Creole Remoulade

Zesty Creole Remoulade

This Zesty Remoulade Sauce mixes together quickly and adds a spicy zip to home fries, burgers, and shrimp sandwiches.

Prep Time 1 minute
Total Time 1 minute

Ingredients

  • 1/2 cup mayonnaise
  • 1 tbsp grainy mustard
  • 1 tsp Frank's Red Hot Sauce
  • 1/2 tsp horseradish
  • 1/2 tsp Slap Yo' Mama Seasoning
  • 1/2 tsp cayenne
  • 1 tsp sweet paprika
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh chives
  • Salt and Pepper

Instructions

  1. Add all ingredients to a small bowl and mix well.
  2. Allow to sit for an hour or two so the flavours have time to mingle.

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