New Orleans Creole remoulade — the tangy, mustard-bright, paprika-red sauce that dresses cold shrimp, crowns a fried oyster po'boy, and turns crab into a celebration. Sharper and more soulful than its French ancestor.
Remoulade is inseparable from Black Creole seafood cooking — it is what makes a fried oyster or shrimp po'boy a New Orleans po'boy, and the dressing on the classic shrimp remoulade served at every Creole celebration.
Creole remoulade's mustard-and-horseradish base actually carries some benefit — mustard seed brings selenium and glucosinolates, garlic brings allicin, and the green onion and celery add real plant compounds. But the mayonnaise (in the white version) and the salt make it a fat-and-sodium condiment overall. The New Orleans-style remoulade built on Creole mustard, olive oil, and lemon rather than a mayo base is the smarter one — sharp, herbaceous, and far lighter. A spoonful dresses a whole plate of cold shrimp.
Red Creole remoulade: blend Creole mustard, paprika, ketchup or chili sauce, garlic, green onion, celery, horseradish, lemon, and olive oil. White remoulade: mayonnaise base with the same aromatics. Both improve after several hours chilled so the flavors meld.
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