Description
This Tangy New Orleans Remoulade Recipe is a classic Cajun condiment with a spicy kick, perfect for pairing with fried seafood, po’boys, or crab cakes. It also makes a delicious dip for fries and veggies.
Ingredients
Scale
Main Remoulade:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Creole mustard (or extra Dijon)
- 2 tablespoons prepared horseradish
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce (like Tabasco)
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons finely chopped green onions
- 2 tablespoons finely chopped parsley
- Salt and black pepper to taste
Instructions
- Prepare Remoulade: In a medium bowl, whisk together the mayonnaise, Dijon mustard, Creole mustard, horseradish, ketchup, lemon juice, vinegar, Worcestershire sauce, and hot sauce until smooth.
- Add Seasonings: Stir in the paprika, garlic powder, onion powder, and cayenne pepper.
- Finish and Chill: Fold in the chopped green onions and parsley. Season with salt and black pepper to taste. Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
Notes
- This remoulade is perfect with fried seafood, po’boys, crab cakes, or as a dip for fries and veggies.
- For a thinner sauce, add more lemon juice or vinegar.
- Keeps well in the fridge for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg
