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
Scale
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.
