Description
This Tangy New Orleans Remoulade is a classic Creole sauce bursting with bold flavors from Creole mustard, horseradish, and a mix of spices. Perfect as a zesty dipping sauce, sandwich spread, or salad dressing, it brings authentic Cajun flair to seafood dishes like shrimp and crab cakes.
Ingredients
Scale
Remoulade Sauce Ingredients
- 1 cup mayonnaise
- 2 tablespoons Creole mustard (or spicy brown mustard)
- 1 tablespoon ketchup
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 2 teaspoons white vinegar
- 1 teaspoon hot sauce (like Tabasco)
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 2 tablespoons finely chopped green onions
- 2 tablespoons finely chopped parsley
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Wet Ingredients: In a medium bowl, mix together the mayonnaise, Creole mustard, ketchup, prepared horseradish, lemon juice, white vinegar, hot sauce, and Worcestershire sauce until smooth.
- Add Aromatics and Spices: Stir in the minced garlic, finely chopped green onions, chopped parsley, paprika, cayenne pepper, salt, and black pepper. Mix thoroughly to ensure all ingredients are evenly incorporated.
- Chill to Blend Flavors: Cover the bowl and refrigerate the remoulade for at least 1 hour. This resting time allows the flavors to meld and intensify, enhancing the sauce’s tangy and spicy profile.
- Serve: Use the chilled remoulade as a dipping sauce for seafood like shrimp and crab cakes, as a sandwich spread, or as a vibrant salad dressing.
Notes
- For a thinner consistency, stir in 1–2 tablespoons of water.
- This remoulade pairs exceptionally well with seafood, especially shrimp and crab cakes.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Creole
