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
Scale
- 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
