Remoulade sauce is an essential element of New Orleans cuisine, known for its combination of spicy, tangy and herbal flavors that transform any dish into a taste experience. With creamy mayonnaise, Creole mustard, horseradish and a dash of hot sauce, this Thermomix version achieves the perfect balance between creaminess and spiciness – ideal for seafood, sandwiches or even fries.
Thanks to the Thermomix, you can chop and mix all the ingredients evenly, resulting in a smooth texture with small chunks that add character to each serving. Additionally, the sauce can be prepared in advance and stored in the fridge, so you can add a gourmet touch anytime.
🥄 1 cup mayonnaise
🥄 2 tbsp Creole mustard (or Dijon)
🥄 1 tbsp ketchup
🥄 1 tbsp prepared horseradish
🌶️ 1 tsp hot sauce (Tabasco or to taste)
🍋 1 tbsp freshly squeezed lemon juice
🌿 2 tbsp fresh parsley
🧂 1 tbsp capers
🥒 1 tbsp pickles
🧄 2 garlic cloves
🥄 ½ tsp smoked paprika
🌶️ ½ tsp cayenne pepper (adjust to taste)
🧂 ½ tsp salt
🌶️ ½ tsp freshly ground black pepper
Place garlic, capers and pickles in the Thermomix. Chop for 3 seconds / Speed 5 until a fine consistency is achieved. Repeat if necessary. Remove and set aside.
Add mayonnaise, Creole mustard, ketchup, horseradish, hot sauce and lemon juice to the Thermomix. Mix for 10 seconds / Speed 3 until all ingredients are evenly combined.
Add the reserved ingredients along with parsley, paprika, cayenne pepper, salt and black pepper. Mix for another 10 seconds / Speed 3.
Transfer the sauce to an airtight container and let it rest in the fridge for at least 1 hour to allow the flavors to meld. Serve cold with fried seafood, sandwiches, fries or salads.
Adjust the amount of hot sauce and horseradish to your spice preference.
For a more intense flavor, add some mustard seeds or a few drops of Worcestershire sauce.
Double the quantity to prepare sauce for the whole week; it keeps in the fridge for up to 5 days.
