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Tangy New Orleans Remoulade

Tangy New Orleans Remoulade
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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

Find it online: https://www.cookflash.com/tangy-new-orleans-remoulade/