Tangy New Orleans Remoulade
A vibrant and zesty sauce that captures the essence of Creole cuisine, making it a versatile addition to any meal.
Servings: 8 servings
Calories: 150kcal
Ingredients
Base Ingredients
- 1 cup mayonnaise The creamy foundation gives a rich texture.
- 2 tbsp Creole mustard (or Dijon mustard) Adds a tangy kick.
- 1 tbsp ketchup A touch of sweetness to balance the flavors.
- 1 tbsp prepared horseradish Brings a horseradish zip.
- 1 tsp hot sauce (e.g., Tabasco) Adds heat without overpowering.
- 1 tbsp fresh lemon juice A splash of brightness.
Fresh Additions
- 2 tbsp chopped fresh parsley For freshness and color.
- 1 tbsp capers, finely chopped Introduces a briny bite.
- 1 tbsp dill pickles, finely diced Adds crunch and flavor.
- 2 cloves garlic, minced Infuses the sauce with aromatic goodness.
Spices
- 1/2 tsp smoked paprika Provides a subtle smoky flavor.
- 1/2 tsp cayenne pepper Adjust for spice level.
- 1/2 tsp salt Enhances all the flavors.
- 1/2 tsp black pepper Adds a mild warmth.
Instructions
Preparation
- In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, horseradish, hot sauce, and lemon juice until well combined.
- Stir in the fresh parsley, capers, dill pickles, and minced garlic, mixing thoroughly.
- Add the smoked paprika, cayenne, salt, and black pepper, mixing well until spices are blended into the sauce.
- Refrigerate the remoulade for at least 1 hour to let the flavors develop.
Notes
Consider experimenting with different mustards for unique flavor profiles or incorporating other fresh herbs like tarragon or chives. Letting the sauce sit longer in the fridge enhances its flavor.