Description
This Tangy New Orleans Remoulade is a bold and zesty Southern sauce packed with rich spices, fresh herbs, and a hint of heat. It’s perfect for dipping fried seafood, spreading on po’boys, or as a flavorful dressing for salads. Creamy and full of flavor, this classic New Orleans sauce will take any dish to the next level!
Ingredients
Scale
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
- 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: Serve the remoulade sauce as a dipping sauce for fried seafood, po’boys, fries, or even as a dressing for salads.
Notes
- Adjust the cayenne pepper and hot sauce for your desired spice level.
- If you don’t have Creole mustard, Dijon mustard can be used as a substitute for a milder flavor.
- The sauce can be stored in an airtight container in the fridge for up to a week.
Nutrition
- Serving Size: 2 tbsp
- Calories: 120kcal
- Sugar: 1g
- Sodium: 22
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg