If you’re looking to kick your favorite seafood, sandwiches, and even vegetables up a notch, this Tangy New Orleans Remoulade Recipe is the answer. It’s a creamy, zingy sauce bursting with Southern character, laced with just the right heat and a parade of fresh, crunchy aromatics. Whether you’re hosting a backyard shrimp boil, assembling po’ boys for a crowd, or just want to jazz up steamed veggies, this unforgettable condiment will steal the show at any meal. Everything comes together quickly, but the flavors are complex and deeply satisfying.

Tangy New Orleans Remoulade Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient here is not just important – it’s essential. When these classics come together, you create a magical blend that dances between spicy, tangy, creamy, and herby. Here’s what goes into your Tangy New Orleans Remoulade Recipe, and why you shouldn’t skimp on a single element:

Mayonnaise: Provides the rich, creamy base and carries all the flavors; use a good-quality mayo for the best taste.
Dijon Mustard: Adds sharpness and depth, giving the sauce a classic French twist.
Whole Grain Mustard: Brings texture and a punchier, rustic flavor for more character.
Prepared Horseradish: Delivers a bold, nose-tingling heat that lifts the entire sauce.
Hot Sauce (like Tabasco): For that quintessential Cajun kick; add more if you like it spicier!
Lemon Juice: Adds brightness and balances out the richness with vibrant acidity.
White Vinegar: Gives an extra tang that’s vital for the sauce’s signature zippiness.
Finely Chopped Celery: Offers a satisfying crunch and fresh flavor in every bite.
Finely Chopped Green Onions: Blends mellow onion flavor and a pop of color throughout the sauce.
Finely Chopped Parsley: Infuses the remoulade with a garden-fresh, herby brightness.
Garlic Clove (minced): Rounds out the flavor profile with that unmistakable savory punch.
Paprika: Lends a warm, smoky note and beautiful color to the finished sauce.
Cayenne Pepper: For a smoldering Southern heat; adjust to your preferred spice level.
Salt: Essential for pulling all the flavors into perfect harmony.
Black Pepper: Adds gentle heat and earthiness for a well-balanced taste.

How to Make Tangy New Orleans Remoulade Recipe

Step 1: Whisk the Creamy Base

Start by grabbing a medium-sized mixing bowl. Add the mayonnaise, Dijon mustard, whole grain mustard, horseradish, hot sauce, lemon juice, and white vinegar. Whisk until the mixture is perfectly smooth and blended. This step sets the foundation for your Tangy New Orleans Remoulade Recipe, so make sure everything is thoroughly combined for a velvety texture.

Step 2: Add the Fresh Ingredients

Once your base is silky, stir in the finely chopped celery, green onions, parsley, and minced garlic. Gently fold them in so that their flavors and vibrant colors are distributed throughout the sauce. The vegetables bring plenty of crunch and a pop of freshness, making your remoulade irresistible.

Step 3: Season it Just Right

Sprinkle in the paprika, cayenne pepper, salt, and black pepper. Give everything a careful but thorough mix. The spicing is what transforms your sauce from good to unforgettable, so taste it and adjust the cayenne, salt, or paprika if you want a touch more heat or depth.

Step 4: Let the Flavors Mingle

Don’t skip this part: cover your remoulade and refrigerate it for at least 1 hour. Chilling allows all those dynamic flavors to meld beautifully, rounding out both the sharp and creamy notes. The result? An authentic Tangy New Orleans Remoulade Recipe that truly shines.

How to Serve Tangy New Orleans Remoulade Recipe

Garnishes

For an eye-catching finish, sprinkle a bit of extra chopped parsley or green onions over the top. A light dusting of paprika gives a hint of smoke and creates an inviting color. You can even add a tiny squeeze of fresh lemon right before serving to amplify the brightness.

Side Dishes

This remoulade is classic with fried or boiled shrimp, crab cakes, oysters, or po’ boys. It’s also delicious alongside crispy French fries or roasted potatoes for dipping. Toss some fresh steamed veggies or crisp lettuce leaves alongside for balance—you’ll love how they soak up every tangy, herby bit.

Creative Ways to Present

Try serving your Tangy New Orleans Remoulade Recipe in a small jar with a vintage spoon for a rustic look. For a fun appetizer, spoon the sauce into hollowed cucumber rounds or drizzle over mini fried green tomatoes. You can even offer it in squeeze bottles for build-your-own sandwich bars or seafood platters at parties.

Make Ahead and Storage

Storing Leftovers

Just pop any leftover remoulade in an airtight container and keep it in the fridge. The flavors actually develop and intensify after a day, so you might find it’s even better the next day! It will keep for up to a week, making it a great condiment to have on hand for quick meals and snacks.

Freezing

While technically possible, freezing isn’t recommended for this Tangy New Orleans Remoulade Recipe since mayonnaise-based sauces tend to separate when thawed. You’ll get the best flavor and texture by sticking to refrigeration and using it up within a week.

Reheating

Since this is a chilled, no-cook sauce, there’s no need to reheat it. Simply stir the remoulade before serving each time to ensure it’s creamy and all the ingredients are evenly mixed, especially after a few days in the fridge.

FAQs

Can I make this Tangy New Orleans Remoulade Recipe in advance?

Absolutely! In fact, the flavors get even bolder after a day or two in the fridge. Just keep it tightly covered and it’ll be ready whenever you need a burst of Cajun flair.

What do I do if my remoulade is too thick?

If your sauce seems a little too thick for your liking, simply whisk in a tablespoon of water or buttermilk at a time until you reach your desired consistency. It’s easy to adjust and totally customizable!

Is this remoulade really spicy?

The Tangy New Orleans Remoulade Recipe does bring some heat, but it balances nicely with the creamy and tangy flavors. You can always dial back the cayenne and hot sauce if you prefer things on the milder side.

Can I use dried herbs instead of fresh?

Fresh parsley and green onions truly make a big difference in flavor and color, but in a pinch, you can substitute with dried—just use about one-third the amount since dried herbs are more concentrated.

What’s the best way to serve this remoulade at a party?

Spoon it into a pretty bowl and surround it with crisp veggies, seafood, or even thick-cut potato chips. Or, place it in jars with small spoons so everyone can help themselves—this Tangy New Orleans Remoulade Recipe is always a crowd favorite!

Final Thoughts

Give this Tangy New Orleans Remoulade Recipe a try, and you just might find yourself making it on repeat. With its unforgettable bold flavors and endless serving options, it’s the kind of sauce everyone asks for seconds of. Go ahead—bring a bit of New Orleans magic into your kitchen!

Tangy New Orleans Remoulade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

Author: Emma
Total Time: 10 minutes (plus chilling time)
Yield: 1 1/4 cups 1x
Diet: Vegetarian

Print Recipe

Description

This Tangy New Orleans Remoulade recipe is a classic Cajun sauce that adds a zesty kick to any dish. Perfect for po’ boys, crab cakes, or as a dip, this flavorful sauce is a must-have in your recipe collection.

Ingredients

Scale

For the Remoulade Sauce:

1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon prepared horseradish
2 teaspoons hot sauce (like Tabasco)
1 tablespoon lemon juice
1 tablespoon white vinegar
2 tablespoons finely chopped celery
2 tablespoons finely chopped green onions
2 tablespoons finely chopped parsley
1 garlic clove, minced
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard, horseradish, hot sauce, lemon juice, and vinegar until smooth.
Add celery, green onions, parsley, and garlic, stirring until well combined.
Season with paprika, cayenne, salt, and black pepper. Mix thoroughly.
Refrigerate for at least 1 hour before serving to let the flavors meld.

Notes

This sauce is perfect for po’ boys, crab cakes, fried seafood, or as a zesty dip for vegetables.
For a thinner consistency, stir in a tablespoon of water or buttermilk.
Store in an airtight container in the fridge for up to 1 week.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Sauce
Method: No-Cook
Cuisine: Cajun/Creole