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I've spent countless hours perfecting this remoulade, and I've finally cracked the code. It's so good you'll find yourself cooking catfish just as an excuse to enjoy more of this sauce. This zesty Cajun version blends creamy, sour, and hot flavors that'll make you feel like you're dining in the French Quarter.
When I dished this up at my backyard crawfish party, my neighbor who grew up in Louisiana begged for my secret. That moment told me I'd hit the jackpot.
Key Ingredients
- Premium Mayo: The backbone of our creation
- Creole Mustard: Delivers that distinctive zest
- Raw Garlic: Must be fresh, no exceptions
- Horseradish: Adds that necessary zing
- Green Parsley: Brings life and visual appeal
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Crafting Deliciousness
- The Base:
- Always use mayo at room temp for smoother mixing. I figured this out after making too many chunky versions. Pour in your mustard and stir until completely smooth.
- Adding Depth:
- Mix in your flavor boosters like garlic, horseradish, and that game-changing Worcestershire. Each component plays its own role. Don't worry about the strong horseradish smell it settles down into something wonderful.
- Spice Blend:
- Now you can play around with flavors. The Cajun mix and smoky paprika create your foundation, while cayenne brings heat. Go easy at first you can always add more spice later if needed.
- Last Steps:
- Squeeze in fresh lemon juice for brightness, and throw in chopped parsley which isn't just pretty it actually helps all other flavors work better together.
At my cookout last weekend, I made twice the usual amount. By the end, folks were dunking absolutely everything in it their bread included.
Personal Tweaks
- Adjusting Spiciness:
- Toss in more cayenne if you're feeling adventurous. Add a few drops of hot sauce for true Louisiana style. Cut back on horseradish if you can't handle much heat. Throw in extra black pepper for warmth without burning.
My first attempt went overboard with cayenne. My dad still brings it up whenever we talk about food and he's definitely not complimenting me.
Keeping It Fresh
- Will stay good about 5 days refrigerated
- Store in something completely sealed
- Mix thoroughly before each serving
- Avoid freezing it mayo gets strange
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Perfect Pairings
This sauce upgrades absolutely anything:
- Golden fried shrimp
- Authentic po' boys
- Crispy sweet potato fries
- Homemade crab cakes
- Southern fried green tomatoes
Asked Often
- "Will Dijon work okay?"
- Sure, but grainy or Creole varieties give you that real deal texture.
- "My sauce is too thick!"
- Just add a tiny bit of lemon juice or even a small drop of water. Stir well.
- "How hot will this really be?"
- Begin with half the cayenne, sample it, then work up. You're in control of your creation.
This remoulade has turned into my calling card, the condiment everyone asks me to bring to cookouts and family dinners. It shows that sometimes the most basic things a simple bowl of sauce made with love and quality ingredients can truly transform any meal.