If you’re craving a sauce that bursts with bold flavors and a delightful kick, this Tangy New Orleans Remoulade Sauce Recipe is your new best friend in the kitchen. Creamy yet zesty, this sauce perfectly balances the richness of mayo with the sharpness of Dijon mustard, the heat from horseradish and hot sauce, and the bright pop of lemon juice. It’s a versatile condiment that can transform simple seafood dishes, sandwiches, or even veggies into something wonderfully vibrant and utterly crave-worthy.
Ingredients You’ll Need
To whip up this Tangy New Orleans Remoulade Sauce Recipe, you’ll gather a handful of straightforward ingredients that are kitchen staples for many home cooks. Each component plays a crucial role, whether it’s creating the creamy base, adding depth with spice, or lending a fresh finish with herbs.
- Mayonnaise (1/2 cup): Creates a smooth, creamy foundation that carries all the other flavors beautifully.
- Dijon mustard (1/4 cup): Adds a subtle tang and slight sharpness that brightens the sauce.
- Ketchup (2 tablespoons): Provides a touch of sweetness and a hint of tomato richness.
- Horseradish (1 tablespoon): Brings a pungent heat that livens up the mix—adjust to taste!
- Hot sauce (1 tablespoon): Injects classic Louisiana spice, giving the sauce its signature bite.
- Lemon juice (1 tablespoon): Offers a fresh, citrus tang that balances the creamy and spicy notes.
- Worcestershire sauce (1 teaspoon): Introduces a complex umami depth enhancing all other flavors.
- Paprika (1/2 teaspoon): Adds mild smokiness and vibrant color.
- Garlic powder (1/2 teaspoon): Delivers subtle warmth and savoriness.
- Onion powder (1/2 teaspoon): Gives a gentle sweetness and aromatic lift.
- Creole seasoning (1 teaspoon): The heart of the New Orleans flair, blending spices that bring authentic character.
- Fresh parsley (1 tablespoon, chopped): For a pop of color and herbaceous brightness just before serving.
- Salt and pepper: Essential for seasoning and bringing all flavors into perfect harmony.
How to Make Tangy New Orleans Remoulade Sauce Recipe
Step 1: Combine the Creamy Ingredients
Start by adding the mayonnaise, Dijon mustard, and ketchup into a medium-sized bowl. These will form the luscious base for your remoulade sauce, blending creaminess with a subtle sweetness and tang. Mixing these three first ensures a smooth texture before the spices kick in.
Step 2: Add Your Spices and Zests
Next, stir in the horseradish, hot sauce, lemon juice, Worcestershire sauce, paprika, garlic powder, onion powder, and Creole seasoning. This combination of spices and acidic ingredients creates that signature tangy and spicy personality you expect from a true New Orleans remoulade. Stir well to unify the layers of flavor.
Step 3: Taste and Tweak
Give your sauce a good taste and adjust as you please—maybe a little extra hot sauce if you like it bolder or an extra splash of lemon juice for more brightness. This is your moment to dial in the perfect balance of tang, spice, and richness.
Step 4: Stir in Fresh Parsley
Fold in the chopped fresh parsley. Not only does it add a lovely green contrast, but it also brings a fresh, slightly peppery flavor that brightens up the entire sauce.
Step 5: Chill Before Serving
Cover the sauce and pop it into the fridge for at least 30 minutes. This chilling time lets all those vibrant flavors marry beautifully, creating a harmonious and bold taste that’s simply irresistible.
How to Serve Tangy New Orleans Remoulade Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dusting of paprika on top before serving adds an inviting burst of color and hints at the flavors within. You can also garnish with finely sliced green onions to add a slight crunch and freshness that pairs brilliantly with the sauce.
Side Dishes
This Tangy New Orleans Remoulade Sauce Recipe shines alongside crispy fried shrimp, crunchy crab cakes, or flaky fish. It’s equally delightful as a dip for freshly cut veggies, crispy French fries, or even drizzled over a cold potato salad for an exciting twist.
Creative Ways to Present
Get creative by serving this sauce in a ramekin nestled inside a hollowed-out lemon or small bread bowl for an eye-catching appetizer. You can also spread it generously inside a po’boy sandwich to infuse every bite with that unmistakable New Orleans zest.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Tangy New Orleans Remoulade Sauce Recipe in an airtight container in the refrigerator. It will stay fresh and flavorful for up to a week, making it an easy grab-and-go condiment for the days ahead.
Freezing
Due to its creamy mayonnaise base, freezing this remoulade sauce is not recommended. The texture might separate upon thawing, which can affect the sauce’s luscious consistency.
Reheating
Since this sauce is best served chilled or at room temperature, avoid reheating it. If you prefer it warmer, gently bring it to room temperature by leaving it out for 15 minutes, but never heat it directly to maintain its creamy texture.
FAQs
Can I make this Tangy New Orleans Remoulade Sauce Recipe vegan?
Absolutely! Substitute the mayonnaise with a plant-based alternative and make sure your hot sauce and Worcestershire sauce are vegan-friendly. The flavors will still pop beautifully with these simple swaps.
How spicy is this remoulade sauce?
The sauce has a moderate heat level, primarily from the horseradish and hot sauce, which you can easily adjust. Add more horseradish or hot sauce for a fiery kick or reduce them for a milder flavor.
How long should I refrigerate the sauce before serving?
Chilling the Tangy New Orleans Remoulade Sauce Recipe for at least 30 minutes is ideal, allowing the flavors to meld and intensify, making the taste more cohesive and delicious.
Can I use this sauce with meats other than seafood?
Definitely! While it’s a classic seafood companion, this remoulade pairs wonderfully with grilled chicken, roasted pork, or even as a spread on burgers and sandwiches to add an exciting zing.
What can I use if I don’t have Creole seasoning?
If you don’t have Creole seasoning, Cajun seasoning works great as a substitute. Alternatively, a mix of paprika, cayenne pepper, garlic powder, onion powder, oregano, and thyme can mimic the flavors authentically.
Final Thoughts
There’s truly nothing like the punchy, fresh flavors of this Tangy New Orleans Remoulade Sauce Recipe to elevate your dishes and impress your taste buds. Whether you’re slathering it on a sandwich, dunking fried seafood, or adding it to your veggie platter, this sauce brings a joyful burst of New Orleans spirit to your table. Give it a try and get ready to fall in love all over again with a tangy classic!
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Tangy New Orleans Remoulade Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: Makes about 3/4 cup (approximately 1 serving)
- Category: Sauce
- Method: No-Cook
- Cuisine: Southern, Cajun, Creole
- Diet: Gluten Free
Description
This tangy New Orleans remoulade recipe is a flavorful, zesty sauce perfect for enhancing seafood dishes like fried shrimp, crab cakes, and fish, or as a vibrant dip for veggies and French fries. Combining creamy mayonnaise with bold ingredients such as horseradish, hot sauce, and Creole seasoning, this sauce delivers authentic Southern flair in every bite.
Ingredients
Remoulade Sauce Ingredients
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons ketchup
- 1 tablespoon horseradish (adjust to taste for spice)
- 1 tablespoon hot sauce (such as Tabasco or Louisiana hot sauce)
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon creole seasoning (or Cajun seasoning)
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Combine Ingredients: In a medium bowl, combine the mayonnaise, Dijon mustard, ketchup, horseradish, hot sauce, lemon juice, Worcestershire sauce, paprika, garlic powder, onion powder, and creole seasoning. Mix thoroughly to blend all the flavors.
- Stir and Adjust Flavor: Stir the mixture until smooth and well combined. Taste the sauce and adjust the seasoning as needed, adding more hot sauce for extra heat or lemon juice for additional tanginess.
- Add Fresh Parsley: Stir in the chopped fresh parsley to add freshness and a pop of color to the sauce.
- Chill: Cover the remoulade sauce and refrigerate for at least 30 minutes before serving. This chilling time allows the flavors to meld and intensify for a richer taste.
- Serve: Serve the tangy remoulade with fried shrimp, crab cakes, fish, or as a dipping sauce for veggies or French fries. Enjoy the bold, classic New Orleans flavor!
Notes
- Adjust the horseradish and hot sauce amounts to control the spiciness of your remoulade.
- The sauce can be made a day ahead to deepen the flavors even more.
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
- Use fresh parsley for best color and flavor, but dried can be a substitute in a pinch.
