Description
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
Scale
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For the Remoulade Sauce:
- 1 cup mayonnaise
- 2 tbsp Creole mustard (or Dijon mustard)
- 1 tbsp ketchup
- 1 tbsp prepared horseradish
- 1 tsp hot sauce (e.g., Tabasco)
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1 tbsp capers, finely chopped
- 1 tbsp dill pickles, finely diced
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust for spice level)
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
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Mix the Base:
- In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, horseradish, hot sauce, and lemon juice until well combined.
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Add the Flavor:
- Stir in the parsley, capers, pickles, and garlic, mixing thoroughly.
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Season & Chill:
- Add smoked paprika, cayenne, salt, and black pepper. Mix well and refrigerate for at least 1 hour to let the flavors develop.
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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.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 95
- Sugar: 2g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg