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
Units
Scale
- 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