Zesty New Orleans Remoulade Recipe: A Flavorful Sauce Delight

Every culinary adventurer knows a classic new orleans remoulade can spark unexpected kitchen excitement.

Southern coastal regions have perfected this zesty condiment through generations of passionate cooking.

Creamy, bold flavors dance across your palate with each spoonful of this legendary sauce.

Traditional recipes blend mayonnaise, mustard, and herbs into a vibrant mixture that celebrates louisiana’s rich gastronomic heritage.

Local chefs have long considered this condiment a secret weapon for elevating seafood and sandwiches.

Fresh ingredients make all the difference in crafting an authentic version that sings with regional character.

Prepare to unleash a taste of the bayou that will have everyone asking for your special recipe.

Remoulade With a Tangy New Orleans Kick

• Quick Flavor Explosion: Bursts with bold, zesty New Orleans-style taste that transforms ordinary dishes into extraordinary culinary experiences.
• Versatile Crowd-Pleaser: Works brilliantly as a dip, dressing, or condiment for seafood, sandwiches, and salads, satisfying diverse palate preferences with one simple recipe.
• Customize and Adapt: Easily adjusts spice levels by tweaking hot sauce and cayenne, allowing home cooks to personalize the sauce to their exact taste preferences.

New Orleans Remoulade Sauce That’s Tangy Ingredients

• Mayonnaise: Creamy foundation that provides rich texture and smooth consistency.
• Creole Mustard: Spicy and tangy condiment that adds signature New Orleans flavor.
• Ketchup: Sweet and tangy element that balances the sauce's heat.
• Horseradish: Provides sharp, zingy kick with intense heat.
• Hot Sauce: Adds extra spiciness and Louisiana-style heat.
• Lemon Juice: Bright citrus component that brings freshness and acidity.

• Parsley: Fresh herb that adds color and light herbal notes.
• Capers: Briny, salty ingredient that provides texture and depth.
• Pickles: Tangy, crunchy element that contributes acidity and complexity.
• Garlic: Aromatic ingredient that intensifies overall flavor profile.

• Smoked Paprika: Offers smoky undertone and rich red color.
• Cayenne Pepper: Provides additional heat and warmth.
• Salt: Enhances and balances all other flavors.
• Black Pepper: Adds subtle spiciness and traditional seasoning complexity.

Steps for Tangy Remoulade Sauce

Step 1: Craft The Creamy Base

Grab a medium mixing bowl and whisk together mayonnaise, Creole mustard, ketchup, horseradish, hot sauce, and fresh lemon juice.

Blend these ingredients until they create a smooth, tangy mixture that looks perfectly combined and has a vibrant golden-orange color.

Step 2: Enhance With Fresh Ingredients

• Fresh chopped parsley
• Briny capers
• Finely diced pickles
• Minced garlic

Stir everything until the ingredients are evenly distributed throughout the sauce.

Step 3: Spice It Up

• Smoked paprika
• Cayenne pepper
• Kosher salt
• Freshly ground black pepper

Mix thoroughly to ensure all spices are well incorporated and the sauce has a consistent flavor.

Step 4: Develop The Flavor

Cover the bowl and place in the refrigerator for at least one hour.

This chilling time allows the ingredients to meld together, intensifying the sauce’s taste and creating a more robust, harmonious flavor.

Step 5: Serve And Enjoy

• Crispy fried seafood
• Classic po'boy sandwiches
• Golden french fries
• Fresh salads
• Grilled proteins

Serve chilled and watch your guests fall in love with this vibrant, tangy sauce.

Remoulade Sauce Tips with a Tangy Cajun Kick

• Adjust cayenne and hot sauce quantities to match your personal spice tolerance, ranging from mild to fiery.
• Finely chop pickles to ensure even distribution and prevent large chunky bits in the sauce.
• Prepare the remoulade a day in advance to allow flavors to meld and intensify, creating a more complex taste profile.
• Keep refrigerated in an airtight container for up to 5 days, ensuring maximum freshness and flavor retention.
• Experiment with fresh herbs like dill or chives to add an extra layer of brightness and complexity to the traditional recipe.

Store Tangy New Orleans Remoulade

• Store in an airtight container in the refrigerator for up to 5 days. Keep the sauce sealed tightly to maintain its fresh, zesty flavor.
• Discard if you notice any odd smell, color changes, or separation in the sauce. Fresh ingredients ensure the best taste and food safety.
• This cold sauce does not require reheating. Serve directly from the refrigerator at room temperature for maximum flavor impact.
• Stir well before serving to redistribute ingredients and restore the creamy consistency if any separation occurs during storage.

Tangy New Orleans Remoulade Tasty Matches

• Pair Perfectly with Zesty Seafood Selections: Crisp fried shrimp, crab cakes, and blackened fish taste incredible when dipped in this tangy New Orleans remoulade sauce.
• Complement with Crisp White Wines: Bright, acidic Sauvignon Blanc or Pinot Grigio cut through the sauce's richness and enhance its bold Louisiana-style flavors.
• Match with Crunchy Side Companions: Golden french fries, crispy hush puppies, and fresh coleslaw create delightful texture contrasts that make this remoulade sing.
• Elevate with Spicy Beer Choices: Hoppy IPAs or light wheat beers with citrus notes balance the sauce's heat and complement its zesty personality.

New Orleans Remoulade Tangy Takes

• Vegan Remoulade: Replace mayonnaise with vegan mayo or blended silken tofu. Use plant-based hot sauce and skip animal-based ingredients for a dairy-free, egg-free version.
• Herb-Infused Remix: Swap parsley with fresh dill, chives, or tarragon. Add extra fresh herbs to boost the aromatic profile and create a more complex flavor.
• Low-Sodium Option: Reduce salt and use low-sodium mustard. Replace ketchup with tomato paste to control sodium levels while maintaining rich taste.
• Spicy Southern Kick: Increase cayenne and add chipotle powder. Incorporate finely chopped jalapeños for an extra heat punch that elevates the traditional remoulade to a fiery condiment.

FAQs

• What is the origin of remoulade sauce?

Remoulade originated in France as a classic mayonnaise-based condiment, but the New Orleans version has a distinctly spicier and tangier profile with Creole and Cajun influences.

• Is this remoulade sauce spicy?

Yes, the sauce has a mild to moderate heat from hot sauce, cayenne pepper, and horseradish, which can be adjusted to personal preference by increasing or decreasing those ingredients.

• What makes this remoulade different from traditional versions?

The New Orleans style incorporates bold ingredients like Creole mustard, capers, and smoked paprika, giving it a more complex and zesty flavor compared to classic French remoulade.

• Can I make this sauce ahead of time?

Absolutely! In fact, letting the remoulade sauce sit in the refrigerator for at least an hour allows the flavors to meld together, creating a more robust and well-rounded taste.

Tangy New Orleans Remoulade Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 19 reviews

• Total Time: 10 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Spicy tangy new orleans remoulade dances with zesty Creole flavors, bringing Louisiana’s culinary spirit to your plate. Creamy, bold condiment promises a delightful journey through Southern cuisine you won’t forget.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup mayonnaise
• 2 tablespoons (tbsp) Creole mustard (or Dijon mustard)

Herbs and Seasonings:

• 2 tablespoons (tbsp) chopped fresh parsley
• 1/2 teaspoon (tsp) smoked paprika
• 1/2 teaspoon (tsp) cayenne pepper
• 1/2 teaspoon (tsp) salt
• 1/2 teaspoon (tsp) black pepper

Additional Ingredients:

• 1 tablespoon (tbsp) ketchup
• 1 tablespoon (tbsp) prepared horseradish
• 1 teaspoon (tsp) hot sauce (e.g., Tabasco)
• 1 tablespoon (tbsp) fresh lemon juice
• 1 tablespoon (tbsp) capers, finely chopped
• 1 tablespoon (tbsp) dill pickles, finely diced
• 2 cloves garlic, minced

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a spacious mixing vessel, amalgamate mayonnaise, Creole mustard, ketchup, horseradish, hot sauce, and freshly squeezed lemon juice, whisking until a smooth, uniform consistency emerges.
2. Gently fold in finely chopped parsley, briny capers, diced pickles, and minced garlic, ensuring even distribution throughout the creamy base.
3. Elevate the flavor profile by incorporating smoky paprika, fiery cayenne, pristine sea salt, and cracked black pepper, stirring meticulously to integrate each nuanced spice.
4. Transfer the vibrant condiment to a sealed container and allow it to rest in the refrigerator, permitting the ingredients to harmonize and intensify their complex flavor notes for a minimum of 60 minutes.
5. When ready to serve, present this zesty New Orleans-style sauce as an accompaniment to crispy seafood, classic po’boys, golden french fries, or as a tantalizing dressing for crisp salad greens.

Notes

• Adjust the heat by carefully controlling the amount of hot sauce and cayenne pepper to match personal spice tolerance.
• Swap mayonnaise with Greek yogurt or vegan mayo for a lighter, dietary-friendly alternative that maintains creamy texture.
• Chop capers and pickles extra fine to distribute flavors evenly and prevent large chunky bits in the sauce.
• Store in an airtight container for up to 5 days, allowing flavors to continue developing and intensifying in the refrigerator.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Appetizer, Snacks
• Method: Blending
• Cuisine: Creole

Nutrition

• Serving Size: 8
• Calories: 160
• Sugar: 1 g
• Sodium: 290 mg
• Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 5 mg