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!
I love a good sandwich…especially when it’s piled high with delicious ingredients! Besides the awesome Shrimp Sandwich you can with this Creole sauce, there’s also an outstanding Smoked Chicken Salad Sandwich here on the blog. We make it with leftover Applewood Smoked Chicken Thigh meat.
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.
Rémoulade Sauce Ingredients
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.
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 great as an accompaniment to seafood, especially crab cakes or fried soft shell crab.
However, it’s also amazing 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.
The great thing about this Creole style sauce 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.
Zesty Creole Remoulade
This Zesty Remoulade Sauce mixes together quickly and adds a spicy zip to home fries, burgers, and shrimp sandwiches.
- 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 tsp sweet paprika
- 1/2 tsp cayenne
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh chives
- Salt and Pepper
- Add all ingredients to a small bowl and mix well.
- Allow to sit for an hour or two so the flavours have time to mingle.
Serving Size:1/8 cup
Amount Per Serving:Calories: 194Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 12mgSodium: 721mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 1g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
I love a good ole Zesty Creole Style Rémoulade and am being from the South and really looking forward to making your version of Zesty Creole Style Rémoulade. It sounds super wonderful. Thank you, and have a great day.
Excellent! I really hope you enjoy my version Heidy.
Where do you get Slap your momma seasoning?
I think my kids will love this with our fish fry of jack!
I’m not one for spicy but they are!
Hmmm it really would be great with a jack fish fry! I’m not sure where you can get it locally (I got mine in New Orleans) but I am pretty sure I saw it somewhere in my grocery travels. I’ll keep my eyes peeled and get back to you. Otherwise, you could go the Amazon route.
Can I add my shrimp to the Remoulaude sauce and refridgerate over night?
Honestly, that doesn’t sound like a good idea to me. You’ll probably be fine if everything is refrigerated properly but I’d hate for anything to happen. I’m pretty careful around seafood and mayonnaise.
I had to laugh when I saw the last entry on how to use the sauce. An Icelandic “hot” dog, commonly known by Americans as a sheep dog. Having lived in Louisiana, I knew what this pinkish stuff was. It did make the dogs a bit more palatable but it really helped with the incredible seafood you could find there. We spent a little overt a year living in Keflavik and only had takeoff for the last three months living off base. But this recipe is even better if you make your own mayonnaise. Your recipe is similar to mine, except mine is a little spicier, thanks to the chipotle chile powder I use in place of the paprika. and Tabasco rather than Frank’s. Good stuff. Thanks for the memory.
Thanks for sharing…I’ve never heard of a sheep dog before! Will definitely have to make one to try with the remoulade. I love that the spice level is always up for debate too. I’ll kick it up next time.