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Delicious New Orleans Remoulade sauce served with seafood
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Tangy New Orleans Remoulade

A vibrant and zesty condiment that adds character to a variety of dishes, capturing the essence of New Orleans cuisine.
Prep Time10 minutes
Total Time1 hour 10 minutes
Course: Condiment, Sauce
Cuisine: Cajun, Southern
Keyword: Dipping Sauce, easy recipe, New Orleans Sauce, Remoulade, Tangy Sauce
Servings: 8 servings
Calories: 90kcal

Ingredients

Base Ingredients

  • 1 cup mayonnaise Creamy and smooth, forming the base of this zesty sauce.
  • 2 tbsp Creole mustard (or Dijon mustard) Adds a spicy kick and depth of flavor.
  • 1 tbsp ketchup Brings a hint of sweetness that balances the sauce.
  • 1 tbsp prepared horseradish Infuses a punch of heat and complexity.
  • 1 tsp hot sauce (e.g., Tabasco) Offers that quintessential Southern tang.
  • 1 tbsp fresh lemon juice Brightens flavors and adds freshness.

Flavor Enhancers

  • 2 tbsp chopped fresh parsley For a pop of color and herbal essence.
  • 1 tbsp capers, finely chopped Adds briny goodness and texture.
  • 1 tbsp dill pickles, finely diced Brings crunch and a delightful tang.
  • 2 cloves garlic, minced Infuses the sauce with aromatic flavor.

Spices

  • 1/2 tsp smoked paprika Provides a hint of smokiness for depth.
  • 1/2 tsp cayenne pepper Adjust for your preferred spice level.
  • 1/2 tsp salt Enhances all the flavors harmoniously.
  • 1/2 tsp black pepper Adds a touch of warmth.

Instructions

Preparation

  • In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, horseradish, hot sauce, and lemon juice until well combined. This step is crucial as it creates a flavorful base for your remoulade.
  • Stir in the parsley, capers, pickles, and garlic, mixing thoroughly. The combination of fresh herbs and savory ingredients will lift your sauce to new levels of flavor.
  • Add the smoked paprika, cayenne, salt, and black pepper. Mix well and refrigerate for at least 1 hour to let the flavors develop. The longer it sits, the better the flavors will meld together!

Serving

  • Use as a dipping sauce for fried seafood, po'boys, fries, or even as a dressing for salads! This versatile sauce will elevate any meal.

Notes

Consider experimenting with spices - add a dash of garlic powder or onion powder for more flavor complexity. This remoulade gets better after a day in the fridge, so consider making a batch ahead of time for gatherings. Use fresh herbs like chives or tarragon for added dimension.