Creamy Cajun Remoulade

Ingredients

Equipment Needed

• •Medium mixing bowl
• •Rubber spatula
• •Sharp chef's knife for mincing
• •Citrus juicer or reamer

Instructions

1. 1

   Prepare the aromatics

   Mince your celery as fine as your patience allows. You want it to disappear into the sauce while leaving behind its vegetal freshness. The green onions get similar treatment: slice thin, then run your knife through them twice more. Chop the capers roughly to release their brine. For the garlic, sprinkle a pinch of salt over the minced cloves and crush them with the flat of your knife, dragging and pressing until you have a smooth paste.

   Cold celery is easier to mince finely. Keep it refrigerated until the moment you need it.
2. 2

   Build the base

   Scoop the mayonnaise into a medium mixing bowl. Add the Creole mustard and stir until the two become one. The color should shift from pure white to a pale tan with visible mustard seeds throughout. Now add the horseradish, hot sauce, Worcestershire, and lemon juice. Whisk until smooth. Taste. You should get immediate acid brightness followed by a slow horseradish burn in your sinuses.

3. 3

   Add the seasonings

   Sprinkle in the smoked paprika, salt, black pepper, and cayenne. Stir thoroughly, scraping the bottom of the bowl to incorporate any spices that settle. The sauce will turn a beautiful salmon pink with flecks of red from the paprika. This is correct. This is what Louisiana remoulade looks like.

   Smoked paprika is not traditional, but I prefer it. The smoke echoes what happens to the shrimp and catfish on the grill. Use sweet Hungarian paprika if you want a more classic profile.
4. 4

   Fold in the fresh elements

   Add the garlic paste, minced celery, green onions, capers, and parsley. Fold gently with a rubber spatula rather than whisking. You want these ingredients distributed throughout the sauce without pulverizing them further. They should provide texture and small bursts of flavor in each bite.

5. 5

   Rest and adjust

   Cover the bowl tightly and refrigerate for at least one hour. Two is better. Overnight is ideal. The resting period allows the flavors to marry and the raw edge of the garlic to mellow. Before serving, taste again and adjust. The sauce may need another squeeze of lemon to brighten it, or a few more drops of hot sauce if the heat has faded. Trust your palate. Season until it tastes alive.

   Transfer the sauce to a serving bowl and let it sit at room temperature for fifteen minutes before guests arrive. Cold numbs flavor. A slightly cool remoulade tastes better than a refrigerator-cold one.

Chef Tips

• •Seek out Zatarain's Creole mustard if you have a well-stocked grocery store. Failing that, whole-grain Dijon mixed with a teaspoon of yellow mustard and a splash of cider vinegar approximates the flavor.
• •Duke's mayonnaise is the Southern standard for a reason: it contains more egg yolks and no sugar, giving it a richer, tangier profile. If you cannot find it, Hellmann's (or Best Foods west of the Rockies) works adequately.
• •This sauce belongs alongside fried Gulf shrimp, crispy catfish, soft-shell crab, raw oysters, or crab cakes. It also makes an exceptional spread for a roast beef po'boy.
• •The horseradish loses potency quickly once exposed to air. Use freshly opened prepared horseradish for maximum sinus-clearing effect.
• •Pair with cold beer. A pilsner or wheat beer cuts through the richness beautifully. If you prefer wine, a crisp Muscadet or dry Riesling stands up to the sauce's acidity.

Advance Preparation

• •Remoulade improves dramatically after 24 hours of refrigeration. Make it the day before your cookout for best results.
• •Keeps refrigerated in an airtight container for up to one week. The aromatics will soften over time, but the sauce remains safe and flavorful.
• •Do not freeze. Mayonnaise-based sauces break when frozen and thawed, resulting in an unpleasant grainy texture.

Frequently Asked Questions

Nutrition Information

1 serving (about 30g)