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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’.
Perfect On Darned Near Anything
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 almost always use Blue Plate mayonnaise in the dishes I make. I think it 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.
Notes
Nutrition
Nutritional values are approximate.
