If you love bold Southern flavors, you’re about to be thrilled by this Tangy New Orleans Remoulade Recipe. This silky-smooth, flavor-packed condiment is a zesty blend of creamy mayonnaise, vivid Creole mustard, tangy horseradish, savory herbs, and a kick of spicy heat—all coming together in the perfect harmony only New Orleans could inspire. Trust me: this is not your average dipping sauce. Within ten minutes, you have a zippy, versatile staple that elevates seafood, perks up po’boy sandwiches, or transforms even the humblest fries. If you haven’t met the magic of homemade remoulade, you’re in for an absolute treat.
Ingredients You’ll Need
You won’t believe how the simplest pantry ingredients become something extraordinary in this Tangy New Orleans Remoulade Recipe. Each element brings a vibrant layer—creamy, sharp, spicy, and herbal—that creates pure New Orleans magic in a mixing bowl.
- Mayonnaise: The creamy base that gives body and richness, acting as the perfect canvas for all the bold flavors.
- Creole Mustard (or Spicy Brown Mustard): Adds a signature piquancy and depth—Creole is traditional, but spicy brown is a worthy substitute.
- Prepared Horseradish: Delivers an unmistakable zing and helps cut through the richness for a lively finish.
- Ketchup: Provides a little sweetness and a savvy acidic touch to balance things out.
- Lemon Juice: Brightens and lifts the whole sauce, bringing that craveable tanginess.
- White Vinegar: The secret tangy backbone that makes the flavors pop.
- Hot Sauce (like Tabasco): Introduces classic Southern heat—adjust to match your spice preferences.
- Worcestershire Sauce: Offers complex umami notes with a trace of sweetness for amazing depth.
- Paprika: A touch of earthiness and color, plus it bridges the other spices together.
- Cayenne Pepper: Lends a specific Cajun heat—feel free to up the ante if you love it spicy.
- Garlic (minced): Adds bite and essential aroma, playing beautifully with the other big Southern flavors.
- Green Onions (finely chopped): A dash of crunch and oniony sharpness for freshness in every bite.
- Parsley (finely chopped): Gives vibrant color and a touch of herbal brightness, making everything taste even fresher.
- Salt and Black Pepper (to taste): Essential for seasoning and pulling all the flavors into delicious harmony.
How to Make Tangy New Orleans Remoulade Recipe
Step 1: Whisk the Creamy Base
In a medium mixing bowl, combine the mayonnaise, Creole mustard, horseradish, ketchup, lemon juice, white vinegar, hot sauce, and Worcestershire sauce. Whisk these ingredients together until the mixture is completely smooth and creamy. This is the flavor foundation, so whisk until everything is well intertwined—no streaks or clumps, please!
Step 2: Bring in the Spice
Now add the paprika, cayenne pepper, and minced garlic straight into your creamy base. Give it a good stir so the spice and garlic dance throughout the mixture. This step injects the remoulade with its signature Cajun kick and irresistible aroma.
Step 3: Add Fresh Flavor
Fold in the finely chopped green onions and parsley, gently stirring until they’re evenly distributed. These fresh additions don’t just add flavor and color—they give your Tangy New Orleans Remoulade Recipe a finishing touch that shouts homemade love.
Step 4: Season to Perfection
Taste your remoulade and add salt and black pepper until the flavors sing in harmony. This last seasoning makes all the difference for that restaurant-quality finish. Remember: start small, taste, and add more if needed.
Step 5: Chill to Let Flavors Mingle
Spoon your remoulade into a covered container and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld together, intensifying the tang and spice—the hallmark of any good Tangy New Orleans Remoulade Recipe. Serve chilled and get ready for rave reviews!
How to Serve Tangy New Orleans Remoulade Recipe
Garnishes
Top your remoulade with a scattering of extra chopped parsley or green onions for a burst of color and fresh herbal aroma. A light dusting of paprika over the bowl never hurts, and makes it look instantly restaurant-worthy. If you like a little more pizazz, a lemon wedge on the side invites plenty of instant citrus zesting action.
Side Dishes
This dreamy sauce is a classic with crispy fried seafood—think crab cakes, shrimp, or catfish. But don’t stop there! It brings a tangy punch drizzled over fried green tomatoes or tucked into a po’boy sandwich. Even roasted potatoes or grilled veggies get a major lift next to a dollop of Tangy New Orleans Remoulade Recipe.
Creative Ways to Present
Serve your remoulade alongside a seafood platter, dolloped in petits glass jars or ramekins for an appetizer spread that wows. For a party, swirl it into a shallow dish, top with extra green onions, and offer assorted dippers: shrimp, hushpuppies, boiled crawfish, or even classic French fries. Just watch it disappear!
Make Ahead and Storage
Storing Leftovers
Whatever you don’t use right away, simply cover and keep refrigerated. Tangy New Orleans Remoulade Recipe will stay fresh, vibrant, and ready for flavor boosts in your fridge for up to 5 days. Always use a clean spoon to avoid introducing unwanted flavors or bacteria.
Freezing
Freezing isn’t recommended for this sauce—mayonnaise-based mixtures tend to separate and lose their luscious texture after thawing. To experience the full creamy glory, keep your sauce chilled but not frozen.
Reheating
There’s no need to reheat remoulade; it’s best enjoyed chilled straight from the fridge. If you do find it too thick after a couple of days, just stir in a dash of lemon juice or vinegar to loosen it up again.
FAQs
What is the best substitute for Creole mustard if I can’t find it?
Spicy brown mustard is a fantastic swap for Creole mustard. It has the right bite and complexity, making your Tangy New Orleans Remoulade Recipe shine even if you can’t grab the traditional version.
Can I make this sauce spicier (or milder)?
Definitely! Add extra cayenne pepper or an extra dash of your favorite hot sauce for more heat, or scale it back for a milder version. Taste and adjust—this recipe is totally flexible.
Is Tangy New Orleans Remoulade Recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use a gluten-free Worcestershire sauce and mustard—always double-check your labels to keep things safe for everyone at your table.
What’s the difference between remoulade and tartar sauce?
Remoulade (especially this tangy, Creole-inspired version) is spicier, zestier, and packed with more assertive flavors like horseradish, mustard, and hot sauce, while tartar sauce is usually milder and focused on pickles and capers.
Can I use this as a salad dressing?
Absolutely! Thin it out with just a touch more lemon juice or vinegar and drizzle over greens or coleslaw for a punchy, flavorful salad experience. It’s especially delicious with hearty or Southern-inspired salads.
Final Thoughts
If you’re craving something that brings true NOLA spirit to your table, look no further than this Tangy New Orleans Remoulade Recipe. It’s a breeze to whip up and always impresses with its bold, vibrant flavors. Don’t wait for a special occasion—try it with your next meal and savor the magic of New Orleans in every bite!
Print
Tangy New Orleans Remoulade Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes (plus chilling time)
- Yield: 1 1/4 cups
- Category: Condiment
- Method: No-Cook
- Cuisine: Cajun/Creole
- Diet: Vegetarian
Description
This Tangy New Orleans Remoulade recipe is a classic Cajun/Creole condiment that adds a zesty kick to any dish. Perfect for dipping seafood or spreading on sandwiches, this remoulade is packed with flavor and a hint of spice.
Ingredients
- 1 cup mayonnaise
- 2 tablespoons Creole mustard (or spicy brown mustard)
- 1 tablespoon prepared horseradish
- 1 tablespoon ketchup
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- 2 teaspoons hot sauce (like Tabasco)
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 clove garlic, minced
- 2 green onions, finely chopped
- 2 tablespoons finely chopped parsley
- Salt and black pepper to taste
Remoulade Sauce:
Instructions
- Mix Sauces: In a medium mixing bowl, whisk together mayonnaise, Creole mustard, horseradish, ketchup, lemon juice, vinegar, hot sauce, and Worcestershire sauce until smooth.
- Add Flavors: Stir in paprika, cayenne pepper, and minced garlic. Fold in green onions and parsley.
- Season: Season with salt and black pepper to taste. Cover and refrigerate for at least 1 hour to let the flavors develop.
- Serve: Serve chilled as a dipping sauce, sandwich spread, or over seafood.
Notes
- For extra heat, increase the cayenne or hot sauce.
- This remoulade pairs perfectly with crab cakes, shrimp, po’boys, or fried green tomatoes.
- Keeps in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg
