How to Make Shrimp Remulade Sauce

Remoulade sauce is a creamy sauce typically made with mayonnaise, mustard and horseradish. Although it is a French dish, remoulade sauce is traditionally served alongside cooked shrimp in the Cajun cuisine of Louisiana. It is a light, yet tangy sauce that doesn't require heating so you can serve it chilled or at room temperature. If you want to add a traditional Cajun flair to your basic shrimp, whip up a quick batch of remoulade sauce.

Things You'll Need

• 1/4 cup fresh parsley
• 1 garlic clove
• 2 to 3 tbsp. prepared horseradish
• 1 cup mayonnaise
• 1/4 cup mustard (yellow, whole-grain or Dijon)
• 1 tsp. hot sauce
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• Large bowl
• Cooked shrimp (warm or chilled)
• Plastic wrap

Instructions

1. Chop 1/4 cup of fresh parsley into pieces as fine as possible, then set the chopped parsley aside. Place 1 garlic clove onto a flat surface and lay the flat side of a knife blade directly on top of the clove. Hit the side of the knife blade firmly with your fist to loosen the thick garlic skin.

2. Peel away the thick garlic skin and discard it. Chop the garlic clove into pieces as small as possible. Transfer the chopped parsley and garlic into a large mixing bowl.

3. Add 2 tbsp. of prepared horseradish, 1 cup of mayonnaise and 1/4 cup of mustard into the bowl. Stir the ingredients together until they are completely combined.

4. Taste the mixture and stir in another 1 tbsp. of prepared horseradish if the mixture isn't tangy enough for you. Shake 1 tsp. of bottled hot sauce into the bowl and sprinkle the sauce with 1 tsp. of salt and 1/4 tsp. of cayenne pepper. Stir the sauce until the hot sauce and seasonings are evenly distributed throughout.

5. Serve the remoulade sauce immediately alongside warm or chilled cooked shrimp. Cover the bowl of remoulade sauce with plastic wrap and transfer it to the refrigerator if you aren't serving it immediately. Store it in the refrigerator for up to three days before using it chilled or at room temperature.

Tips & Warnings

• If you don't want to have any pieces of garlic in the remoulade sauce, add the sauce to a food processor and blend it until it's smooth.

• Customize your remoulade sauce by adding in 1 tsp. of freshly squeezed lemon juice, 1 tbsp. of vinegar or 1/4 tsp. of your favorite seasoning (such as paprika, chili powder or black pepper).

• Do not use low-fat creamy salad dressing instead of mayonnaise because it will make the remoulade sauce too sweet.

References

• Food Network: Creole Spiced Shrimp with Old Fashioned Remoulade
• Food and Wine Magazine: Chilled Shrimp with Remoulade
• Recipetips.com: Remoulade Sauce