Tangy New Orleans Remoulade
A sensational sauce bursting with bold flavors, perfect for seafood, sandwiches, and more, making it a staple in Southern cuisine.
Servings: 16 tablespoons
Calories: 90kcal
Ingredients
Base Ingredients
- 1 cup mayonnaise rich and creamy for a smooth base
- 2 tablespoons Creole mustard or zesty Dijon mustard as an alternative
- 1 tablespoon ketchup adds a touch of sweetness
- 1 tablespoon prepared horseradish enhances tanginess
- 1 teaspoon hot sauce (like Tabasco) for a kick
- 1 tablespoon freshly squeezed lemon juice adds brightness
Fresh Elements
- 2 tablespoons finely chopped fresh parsley enhances aromatic quality
- 1 tablespoon minced capers for briny flavor
- 1 tablespoon finely diced dill pickles provides a crunchy texture
- 2 cloves minced garlic for fragrant richness
Seasoning
- 1/2 teaspoon smoky paprika adds depth
- 1/2 teaspoon cayenne pepper adds spicy finish
- 1/2 teaspoon salt to enhance all flavors
- 1/2 teaspoon freshly ground black pepper rounds out the taste
Instructions
Preparation
- In a medium mixing bowl, combine the mayonnaise, Creole mustard, ketchup, horseradish, hot sauce, and freshly squeezed lemon juice. Stir until you achieve a smooth and well-blended mixture.
- Mix in the finely chopped parsley, minced capers, diced pickles, and garlic. Stir thoroughly to ensure all flavors are evenly distributed.
- Sprinkle in the smoky paprika, cayenne pepper, salt, and black pepper. Stir everything together, cover the bowl, and refrigerate for at least one hour.
- After the flavors have had a chance to combine, serve the vibrant remoulade as a dip or dressing as desired.
Notes
For the freshest taste, chill all ingredients before mixing. Consider adjustments for spice levels and make ahead since it keeps well for up to a week in the refrigerator. Fresh dill or cilantro can substitute parsley for different flavors.