By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
269 cal · 10 min
Creamy, Crunchy Remoulade
Recipe GLPR71f1819899d15d
A vibrant Creole-inspired condiment with a smooth, creamy base enriched with tangy mustard and horseradish, studded with finely minced fresh vegetables for bright flavor and pleasant texture. This versatile sauce pairs beautifully with seafood, vegetables, or as a dressing for sandwiches and salads.
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Ingredients
2 to 3 medium scallions, white and light green parts finely minced
3 large sprigs fresh parsley, finely minced
1 small stalk celery, finely minced
1 small clove garlic, minced
1 cup mayonnaise
1 tablespoon Creole or whole-grain mustard
1 tablespoon horseradish sauce
1 tablespoon freshly squeezed lemon juice
1 tablespoon sweet relish
1 1/4 teaspoons Creole seasoning
1 teaspoon sweet paprika
1/2 teaspoon Louisiana-style hot sauce
pinch Pinch of cayenne pepper
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Prepare all vegetables: mince the scallions (white and light green parts only), parsley, celery, and garlic into small, uniform pieces. The finer the mince, the better the texture of the final remoulade.
Transfer the mayonnaise to a medium mixing bowl.
Add the mustard, horseradish sauce, lemon juice, and sweet relish to the mayonnaise. Stir until well combined.
Fold in the minced scallions, parsley, celery, and garlic, stirring gently until evenly distributed throughout the sauce.
Add the Creole seasoning, paprika, hot sauce, and cayenne pepper. Mix thoroughly to incorporate all seasonings.
Taste the remoulade and adjust with additional salt and black pepper as needed. Chill until ready to serve.
Comments
This remoulade sauce is genuinely available at any Charlotte grocer and costs under $2 total—mayonnaise, mustard, and hot sauce are staples everywhere, and fresh scallion and parsley are common finds at Harris Teeter, Food Lion, or Kroger. The stated 10 minutes is honest: there is no cooking, only mincing and whisking, so a weeknight cook gets a real shortcut. The drawback is that remoulade does not reheat (it's a condiment, best fresh), so you'll make it the night you serve it, and because it's a sauce rather than a meal, you need the protein—shrimp, fried chicken, or po' boy—already planned. The creole seasoning and horseradish will be in the spice aisle at any chain, and if one store is out, the next one will have it.
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