Tangy New Orleans Remoulade
A zesty, creamy sauce that perfectly complements seafood and fried delicacies, encapsulating the spirit of Louisiana cuisine.
Servings: 8 servings
Calories: 90kcal
Ingredients
Base Ingredients
- 1 cup mayonnaise A creamy base that delivers smooth texture.
- 2 tbsp Creole mustard (or Dijon mustard) Adds depth with its spicy undertones.
- 1 tbsp ketchup A touch of sweetness that balances the tanginess.
- 1 tbsp prepared horseradish Brings a pleasant heat to the mix.
- 1 tsp hot sauce (e.g., Tabasco) Just enough kick to elevate the flavor profile.
- 1 tbsp fresh lemon juice Brightens the dish with citrusy zing.
Flavor Enhancers
- 2 tbsp chopped fresh parsley Provides freshness and a pop of color.
- 1 tbsp capers, finely chopped A briny note that enriches the complexity.
- 1 tbsp dill pickles, finely diced A delightful crunch and tang.
- 2 cloves garlic, minced For that aromatic quality.
- 1/2 tsp smoked paprika Adds depth and a subtle smokiness.
- 1/2 tsp cayenne pepper Adjust for spice level.
- 1/2 tsp salt Enhances the overall flavor.
- 1/2 tsp black pepper A final kick of spice.
Instructions
Preparation
- In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, horseradish, hot sauce, and fresh lemon juice until the mixture is well combined.
- Stir in the chopped parsley, capers, dill pickles, and minced garlic. Mix thoroughly to ensure even distribution.
- Add in the smoked paprika, cayenne pepper, salt, and black pepper. Stir well to combine.
- For best flavor, refrigerate your remoulade for at least 1 hour before serving.
Notes
Serve this remoulade as a dipping sauce for fried seafood, po'boys, or use it over salads. It can also serve as a gourmet dip for a vegetable tray.