Ah, New Orleans—where the food is as vibrant as the jazz music that fills the streets. If you’ve never had remoulade, you’re in for a treat. This tangy, creamy sauce packs a punch of flavor with a little kick that’s perfect for dipping, drizzling, or slathering on pretty much anything. Whether you’re cooking up shrimp, fries, or even a po’ boy, this sauce will take your dish to the next level. Trust me, you’re going to love it!
Why You’ll Love Tangy New Orleans Remoulade
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile:
This remoulade works wonders with everything from seafood to fried foods to roasted veggies. You can even spread it on sandwiches or use it as a salad dressing! Its tangy bite and creamy texture are adaptable to whatever you’re craving.
Budget-Friendly:
Most of the ingredients are pantry staples, which makes this sauce super affordable to whip up whenever the mood strikes. You don’t need to break the bank to enjoy a flavorful New Orleans dish.
Quick and Easy:
With just a few simple ingredients and less than 10 minutes of prep, this remoulade is ready to go. No need to spend hours in the kitchen; just mix it up, and you’re good to go!
Customizable:
You can adjust the heat level by adding more or less hot sauce or horseradish. Prefer it sweeter? Add a little more ketchup. You’re the chef, so make it your own!
Crowd-Pleasing:
A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Here’s the magic of this remoulade—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Mayonnaise:
The creamy base of the sauce. It gives the remoulade its smooth texture and brings all the flavors together.
Ketchup:
Adds a little sweetness and tanginess to the mix. This classic ingredient is what gives the sauce that familiar remoulade taste.
Mustard:
A sharp bite to balance out the creaminess and sweetness. It’s a flavor foundation that really makes the sauce pop.
Horseradish:
This ingredient is what adds that spicy kick. Just a little bit goes a long way, giving the sauce its signature heat.
Hot Sauce:
For that extra zing! You can adjust the amount based on how much heat you like.
Lemon Juice:
Brightens up the sauce with a burst of citrusy freshness.
Paprika:
A smoky depth of flavor that really rounds out the sauce. It adds a subtle warmth without being overwhelming.
Garlic Powder:
For that little savory kick that makes all the other flavors sing.
Cajun Seasoning:
A must-have to bring the New Orleans flair! It’s a blend of spices that really amps up the flavor profile.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Combine Ingredients:
In a medium-sized bowl, combine the mayonnaise, ketchup, mustard, horseradish, hot sauce, lemon juice, paprika, garlic powder, and Cajun seasoning. Mix until everything is well incorporated and smooth. Trust me, this step is key to getting all those flavors to meld together.
Adjust to Taste:
Give the remoulade a taste and adjust the seasoning if needed. Want more heat? Add a dash more hot sauce or horseradish. Prefer it sweeter? A little more ketchup does the trick.
Chill:
Once you’ve got it just right, cover the bowl and chill the remoulade in the fridge for at least 30 minutes. This allows the flavors to deepen and develop—plus, it’s always best served cold!
Serve and Enjoy:
Serve your tangy New Orleans remoulade with your favorite dish. Whether it’s seafood, fries, or a sandwich, this sauce is sure to elevate it to new heights.
Nutrition Facts:
Servings: 6
Calories per serving: 120
Preparation Time
Prep Time: 10 minutes
Cook Time: None
Total Time: 40 minutes (including chill time)
How to Serve Tangy New Orleans Remoulade
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Seafood: Whether you’re serving shrimp, crab cakes, or fried fish, remoulade is the perfect dipping sauce.
- Fries: Give your fries a little extra flavor boost. Trust me, you won’t want to go back to plain ketchup.
- Sandwiches and Po’ Boys: Spread it on sandwiches or use it as a topping for po’ boys to give them a true New Orleans feel.
- Veggies: It’s also great with roasted veggies, especially crispy roasted potatoes or cauliflower.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- If you’re preparing this for a crowd, consider doubling the recipe. It goes quickly!
- Want to take it up a notch? Add some finely chopped pickles for extra texture and a tangy bite.
- If you’re not a fan of spicy food, you can tone down the heat by reducing the amount of horseradish and hot sauce.
FAQs
What’s the best way to store remoulade?
Store it in an airtight container in the fridge for up to a week.
Can I make remoulade ahead of time?
Absolutely! In fact, it’s even better when made a day in advance. Letting the flavors develop overnight gives the sauce a richer taste.
Can I use light mayonnaise?
Yes, you can substitute light mayonnaise if you’re looking for a lighter version.
Is remoulade the same as tartar sauce?
Not exactly. While both are creamy sauces, remoulade is typically spicier and more flavorful due to ingredients like hot sauce, horseradish, and Cajun seasoning.
Can I use fresh garlic instead of garlic powder?
Sure! If you prefer fresh garlic, just mince it finely and add it to the sauce.
What if I don’t have Cajun seasoning?
You can make your own Cajun seasoning by combining paprika, garlic powder, onion powder, thyme, oregano, and a pinch of cayenne pepper.
How can I make this sauce spicier?
Add more hot sauce or horseradish to increase the heat.
Can I use this as a salad dressing?
Yes! It works wonderfully as a tangy, zesty dressing for salads, especially those with seafood.
Can I use this on grilled chicken?
Definitely! This remoulade pairs perfectly with grilled chicken, adding a kick of flavor.
Can I freeze remoulade?
It’s best fresh, but if you want to freeze it, make sure to store it in an airtight container. Thaw it in the fridge before serving.
Conclusion
This Tangy New Orleans Remoulade is the kind of recipe that makes any meal feel special. Whether you’re looking to spice up your weeknight dinner or add a bold touch to your next party, this sauce will steal the show. It’s simple, versatile, and packed with flavor—what’s not to love? Give it a try, and let the tangy magic happen!
Print
Tangy New Orleans Remoulade
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 10 minutes (plus chilling time)
- Yield: 1 1/2 cups 1x
- Category: Sauces & Condiments
- Method: No-Cook
- Cuisine: Cajun / Creole
- Diet: Gluten Free
Description
This zesty and creamy New Orleans-style remoulade sauce is the perfect companion for seafood, po’ boys, or as a flavorful dip. Packed with bold Cajun spices and tangy ingredients, it brings a taste of Louisiana to any dish!
Ingredients
- 1 cup mayonnaise
- 2 tablespoons Creole mustard (or Dijon mustard)
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon hot sauce (like Tabasco)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped pickles (or relish)
- 2 tablespoons finely chopped green onions
- 1 tablespoon finely chopped parsley
- 1 teaspoon capers, chopped (optional)
Instructions
- In a mixing bowl, whisk together the mayonnaise, mustard, horseradish, lemon juice, hot sauce, and Worcestershire sauce.
- Add the smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Stir to combine.
- Fold in the chopped pickles, green onions, parsley, and capers (if using).
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve chilled as a dip, dressing, or sauce for seafood, po’ boys, or fried foods.
Notes
- For a spicier kick, add extra cayenne pepper or more hot sauce.
- Can be stored in an airtight container in the refrigerator for up to 5 days.
- If you prefer a thinner consistency, add a little water or more lemon juice.
Nutrition
- Serving Size: 1 tbsp
- Calories: 90 kcal
- Sugar: 0.5 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 5 mg