Louisiana Remoulade Sauce

5 from 6 votes

Louisiana Remoulade Sauce with a hint of sweet heat! Perfect with just about any kind of seafood or as a salad dressing or dip! Ready in minutes!

Prep Time5

Cook Time0

Resting time15

Total Time20

Course: Dip, Salad Dressing, Sauce

Cuisine: Cajun, Creole, French, International

Servings: cups

Calories: 1189kcal

Author: Anecia Hero

Ingredients

2 cups mayonnaise
½ cup sweet chili sauce (in the Asian or International section); see recipe notes
2 tablespoons Dijon mustard , course
2 teaspoons Creole seasoning , see recipe notes
¼ cup steak sauce , A1 or HP brand
1 teaspoon Worcestershire sauce
¼ cup honey
2 cloves garlic , minced, (about 1 tablespoon)
1 large lemon , juiced, (about 2 tablespoons)
horseradish, optional , to taste
fresh dill, optional
salt and ground white pepper , to taste

Instructions

Combine all dressing ingredients into large bowl; mix well and refrigerate 15-20 minutes
2 cups mayonnaise, ½ cup sweet chili sauce, 2 tablespoons Dijon mustard, 2 teaspoons Creole seasoning, ¼ cup steak sauce, 1 teaspoon Worcestershire sauce, ¼ cup honey, 2 cloves garlic, 1 large lemon, horseradish, optional, fresh dill, optional
After sauce has rested in refrigerator, taste for salt and pepper and adjust accordingly
salt and ground white pepper
Serve with seafood as a dip, dressing or as a sandwich spread

Notes

About the chili sauce:

This is usually in the Asian or International section. Use "sweet n spicy" chili sauce or "sweet chili" sauce. Do not use an Asian"sweet and sour" sauce!

About the horseradish:

Use "prepared horseradish" that's kept in the cold seafood section. Do not use "horseradish sauce" that's on the condiment aisle with the ketchup and mayo.

About the dill:

If using fresh dill, use 3 times as much as dried.

About the Creole seasoning:

I use Tony Chachare's Creole Seasoning. If you don't care for a little bit of spice, leave this out. You can also substitute with Cajun seasoning.

Nutrition