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Homemade New Orleans Remoulade served with seafood and vegetables
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Tangy New Orleans Remoulade

A zesty and creamy condiment that embodies the vibrant flavors of Creole cuisine, perfect for enhancing seafood dishes or as a dip for crispy fries.
Prep Time15 minutes
Total Time15 minutes
Course: Condiment, Dip
Cuisine: American, Creole
Keyword: condiment, remoulade, Sauce, Seafood Dip
Servings: 8 servings
Calories: 120kcal

Ingredients

Base Ingredients

  • 1 cup mayonnaise The creamy base that gives the sauce its rich texture.
  • 2 tablespoons Creole mustard Adds a tangy kick with a hint of spice.
  • 1 tablespoon ketchup Brings sweetness and a touch of nostalgia.
  • 1 tablespoon prepared horseradish Offers a sharp bite that cuts through the creaminess.
  • 1 teaspoon hot sauce Adds heat and depth to the flavor.
  • 1 tablespoon lemon juice Brightens up the dish with its citrus freshness.

Flavor Enhancers

  • 2 tablespoons fresh parsley, chopped Provides color and a fresh herbaceous note.
  • 1 tablespoon capers, minced Contributes a briny flavor that enhances the overall taste.
  • 1 tablespoon dill pickles, diced Offers crunch and tanginess.
  • 2 cloves garlic, minced Infuses the sauce with rich flavor.

Spices

  • 1/2 teaspoon paprika Adds warmth and a subtle smokiness.
  • 1/2 teaspoon cayenne pepper Introduces a touch of heat; adjust to taste.
  • 1/2 teaspoon salt Enhances all the other flavors.
  • 1/2 teaspoon black pepper Provides a mild kick and complexity.

Instructions

Combine the Base

  • In a medium mixing bowl, combine 1 cup mayonnaise, 2 tablespoons Creole mustard, 1 tablespoon ketchup, 1 tablespoon prepared horseradish, 1 teaspoon hot sauce, and 1 tablespoon lemon juice. Stir the mixture until it’s smooth and creamy.

Add the Flavorful Ingredients

  • Mix in 2 tablespoons chopped fresh parsley, 1 tablespoon minced capers, 1 tablespoon diced dill pickles, and 2 cloves minced garlic. Stir thoroughly to ensure that all the flavorful components are evenly distributed.

Spice It Up

  • Incorporate 1/2 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper into your mixture. Stir well and adjust the seasoning to your taste.

Refrigerate and Serve

  • Refrigerate the remoulade for at least 1 hour to let the flavors meld beautifully. Serve as a dip for seafood, drizzled into po’boys, or paired with crispy fries.

Notes

Fresh ingredients will enhance the flavor, and the sauce can be made a day in advance. Store in an airtight container for up to a week.