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This spicy Creole remoulade is fantastic on crab cakes, or slather it on a bun for a great po’ boy! There’s some kick from the horseradish and mustard … and hot sauce! This is not some light, laid-back, weak remoulade at all! It packs a lot of flavor. It’s my go-to sauce when I want something ‘lively’.
This spicy Creole remoulade is also great on my crab cakes with shrimp! The creaminess and spiciness works fantastic with crab. And shrimp. Or put it on a hoagie next time you make a big ole cold-cut sandwich or burgers. It’s so much better than adding a plain-old sauce. Just slather it on the insides of the bread or buns!
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
Spicy Creole Remoulade
Ingredients
- 1 cup mayonnaise
- 1 teaspoon prepared yellow mustard
- 1 teaspoon Creole mustard or Dijon
- 1 teaspoon whole milk
- 1 teaspoon prepared horseradish to taste
- 2 tablespoons white onion minced
- 1 tablespoon fresh parsley minced
- ½ teaspoon white vinegar
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon lemon juice
- kosher salt to taste
- hot sauce to taste
Instructions
- Combine all ingredients. Refrigerate for one hour before using.
Nutrition
Nutritional values are approximate.