Tangy New Orleans Remoulade
A vibrant and zesty sauce that captures the essence of New Orleans, perfect for seafood, sandwiches, and as a dip.
Servings: 8 tablespoons
Calories: 150kcal
Ingredients
Base Ingredients
- 1 cup creamy mayonnaise Provides a smooth base for your remoulade.
- 2 tablespoons zesty Creole mustard Adds a punch of flavor with a bit of heat.
- 1 tablespoon ketchup Offers a touch of sweetness to balance the tanginess.
- 1 tablespoon prepared horseradish Infuses a sharp kick that enhances the overall taste.
- 1 teaspoon hot sauce Brings an extra layer of heat.
- 1 tablespoon fresh lemon juice Adds brightness and acidity to the mix.
Fresh Ingredients
- 2 tablespoons chopped fresh parsley Offers a fresh, aromatic touch.
- 1 tablespoon minced capers Introduces a salty, briny flavor.
- 1 tablespoon diced dill pickles Contributes a crisp texture and tanginess.
- 2 cloves garlic, minced Enhances the depth of flavor.
Seasoning Ingredients
- 1/2 teaspoon smoked paprika Provides a subtle smokiness.
- 1/2 teaspoon cayenne pepper Offers an additional kick, adjustable to your preference.
- 1/2 teaspoon salt Helps to enhance all the flavors.
- 1/2 teaspoon black pepper Adds a mild heat.
Instructions
Preparation
- In a medium mixing bowl, combine the mayonnaise, Creole mustard, ketchup, horseradish, hot sauce, and fresh lemon juice. Stir until smooth and well blended.
- Mix in the chopped parsley, minced capers, finely diced pickles, and garlic. Stir thoroughly to distribute the flavors evenly.
- Sprinkle in the smoked paprika, cayenne pepper, salt, and black pepper. Stir everything together, then cover and refrigerate for at least 1 hour to allow the flavors to meld.
Serving
- Enjoy this vibrant remoulade as a dip for crispy seafood, drizzle it over po'boys, use it as a salad dressing, or pair it with fries.
Notes
Customize the level of spiciness by adjusting the cayenne pepper and hot sauce. For a lighter texture, consider using Greek yogurt instead of some of the mayonnaise.