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Creole Cream Cheese is the only cheese New Orleans Cuisine gave to the culinary world. You will not find it outside of south Louisiana but with the power of online shopping I’m sure you can get some.
Creole cream cheese has a cottage cheese texture with a milder flavor. My great grandmother used to eat it on toast with jelly. Good food is simple and delicious.
Creole Cream Cheese Remoulade
Cooking Tips:
You can add all the ingredients to a food processor and blitz on high for 1 minute. If you go this route, add the vegetables first and pulse it 5-10 times until there small, then add the remaining ingredients.
Can you make ahead?
Fridge: Place in an airtight container in the fridge for 7 days max.
latest Recipe Video:
Substitution Options:
Creole cream cheese is extremely hard to find out side of south Louisiana, so mayonnaise is a great substitute.
what to serve with Creole Cream Cheese Remoulade
Menu Ideas:
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Recipe:
Creole Cream Cheese Remoulade
Ingredients
- 11 ounces creole cream cheese or 1 cup mayonnaise
- 1 tablespoon white vinegar
- ½ teaspoon Savory seasoning or seasoning salt
- 1 teaspoon worcestershire sauce
- 2 sprigs fresh thyme leaves or ¼ teaspoon dry thyme
- 1 teaspoon hot sauce
- 2 green onions green parts only, sliced
- ¼ red onion chopped small, garnish
- ¼ green bell pepper chopped small, garnish
- 1 small stalk of celery heart chopped small, garnish
Instructions
- Mix all ingredients together in a bowl. Mixture should be smooth with a sauce consistency. Mix red onion, bell pepper and celery hearts in a bowl sit to the side for garnish. Keep sauce in an airtight container in the refrigerator for 1 week.
