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Tangy New Orleans Remoulade

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This Tangy New Orleans Remoulade is a bold, creamy Southern sauce full of zesty spices, fresh herbs, and a hint of heat. Perfect for dipping fried seafood, dressing po’boys, or even drizzling on fries!

Ingredients

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  1. For the Remoulade Sauce:

    1. 1 cup mayonnaise
    2. 2 tbsp Creole mustard (or Dijon mustard)
    3. 1 tbsp ketchup
    4. 1 tbsp prepared horseradish
    5. 1 tsp hot sauce (e.g., Tabasco)
    6. 1 tbsp fresh lemon juice
    7. 2 tbsp chopped fresh parsley
    8. 1 tbsp capers, finely chopped
    9. 1 tbsp dill pickles, finely diced
    10. 2 cloves garlic, minced
    11. 1/2 tsp smoked paprika
    12. 1/2 tsp cayenne pepper (adjust for spice level)
    13. 1/2 tsp salt
    14. 1/2 tsp black pepper

Instructions

  • Mix the Base:

    • In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, horseradish, hot sauce, and lemon juice until well combined.
  • Add the Flavor:

    • Stir in the parsley, capers, pickles, and garlic, mixing thoroughly.
  • Season & Chill:

    • Add smoked paprika, cayenne, salt, and black pepper. Mix well and refrigerate for at least 1 hour to let the flavors develop.
  • Serve & Enjoy:

    • Use as a dipping sauce for fried seafood, po’boys, fries, or even as a dressing for salads!

Notes

  • Adjust the cayenne pepper to your desired spice level.
  • The sauce can be stored in the refrigerator for up to 5 days.
  • Feel free to substitute Dijon mustard if you can’t find Creole mustard for a milder flavor.

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