Rémoulade Sauce (Creole)

Creole Rémoulade Sauce combines creamy mayonnaise and Creole mustard with dill pickles and horseradish to make a tangy sauce that adds flavour to so many delicious seafood dishes. This Easy Remoulade Sauce recipe makes a Creole sauce that is a little spicy with that subtle “open up your sinuses” horseradish heat. It has a Creole mustard base, but you can also use whole-grain mustard and add a little extra Cajun Seasoning. I add dill pickles to my remoulade sauce because it gives the sauce the perfect texture, a little bit of crunch, and, well, because pickles are delicious.

1¼ cups mayonnaise
¼ cup Creole Mustard or whole-grain mustard
1 Tbsp. ground paprika
1½ tsp. Creole Seasoning
2 Tbsp. dill pickles, finely diced
2 tsp. jarred horseradish
1 tsp. dill pickle juice
1 tsp. hot sauce, preferably Tabasco
1 clove garlic, minced and smashed

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 tsp. of "dry-ish" 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.

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.)

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.

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

Makes about a 1½ cup, which is about 12 servings of 2 Tbsp.