Smoky Remoulade Sauce

This recipe is available on dozens of cooking websites but I found it some years back in an old Southern Living magazine. I use this creole sauce on almost all seafood dishes … shrimp or oysters (cooked any way), almost any fish (broiled, poached, fried), and even crab cakes.

A good mayonnaise like Hellmann’s is a must for this recipe. Sweet paprika can be substituted but try to use Spanish Smoked Paprika if you can find it.

Serving size = 1 T (this recipe will make approx. 20 servings)


1 cup Mayonnaise (Hellmann’s Light)
1 T Creole Mustard (or whole grain)
1 T Horseradish Mustard
1 large Garlic clove, crushed
1 T chopped Parsley (fresh or dried)
½ T fresh Lemon juice
1 1/8 tsp Smoked Paprika
1/8 tsp Cayenne Pepper
1/8 tsp Cajun seasoning

Smoky Remoulade Sauce

Smoky Remoulade Sauce


  1. In a small glass bowl whisk together all the ingredients until blended.
  1. Cover and chill 2 hours (or more) before serving. May be stored in an airtight container in the refrigerator for 3 to 5 days.


(Nutritional Info: 1 T = 31 calories, 3 g fat, 135 mg sodium, 0 mg sugar)