Tangy New Orleans Remoulade

Name: Tangy New Orleans Remoulade
Prep time: 10 min
Total time: 10 min
Cuisine: Creole / Southern
Ingredients: 1 cup mayonnaise; 2 tbsp Dijon mustard; 1 tbsp whole grain mustard (optional for texture); 2 tbsp ketchup; 2 tsp prepared horseradish (not creamy); 1 tbsp lemon juice (freshly squeezed); 1 tbsp red wine vinegar; 2 tsp hot sauce (like Louisiana or Crystal); 2 cloves garlic, minced; 2 tbsp finely chopped parsley; 2 tbsp finely chopped green onions; 2 tsp paprika (preferably smoked or sweet); ½ tsp cayenne pepper (adjust to taste); ½ tsp black pepper; ½ tsp salt; ¼ tsp onion powder

Posted on April 15, 2025

Appetizers & Snacks

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If you’re craving bold Southern flavor, this Tangy New Orleans Remoulade is a sauce you absolutely need in your recipe box. Creamy, zesty, and packed with herbs, spices, and a kick of heat, this Creole classic is the perfect complement to shrimp, crab cakes, po’boys, or even fries. It’s quick to make and elevates any dish with its irresistible punch.

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Why You’ll Love This Recipe

Big, Bold Flavor – A spicy, tangy sauce that adds character to anything.
Versatile – Use it as a dip, spread, or dressing.
Authentic Taste – Just like what you’d find in a New Orleans restaurant.

Quick & Easy – Ready in under 10 minutes with no cooking required.
Perfect Make-Ahead – Tastes even better the next day.

Ingredients You’ll Need

For the Remoulade Sauce:

1 cup mayonnaise
2 tbsp Dijon mustard

1 tbsp whole grain mustard (optional for texture)
2 tbsp ketchup
2 tsp prepared horseradish (not creamy)

1 tbsp lemon juice (freshly squeezed)
1 tbsp red wine vinegar
2 tsp hot sauce (like Louisiana or Crystal)

2 cloves garlic, minced
2 tbsp finely chopped parsley
2 tbsp finely chopped green onions

2 tsp paprika (preferably smoked or sweet)
½ tsp cayenne pepper (adjust to taste)
½ tsp black pepper

½ tsp salt
¼ tsp onion powder

Tools You’ll Need

Mixing bowl
Whisk or spoon
Garlic press or microplane

Measuring spoons
Airtight container for storage

Step-by-Step Instructions

Step 1: Combine the Base Ingredients
In a medium mixing bowl, add the mayonnaise, Dijon mustard, whole grain mustard (if using), and ketchup. Whisk until smooth and fully combined.

Step 2: Add the Tang and Heat
Stir in the horseradish, lemon juice, red wine vinegar, and hot sauce. Mix well to build the flavor foundation.

Step 3: Add Aromatics and Herbs
Fold in the minced garlic, chopped parsley, and green onions. These fresh ingredients brighten the sauce and add texture.

Step 4: Spice It Up
Sprinkle in the paprika, cayenne pepper, black pepper, salt, and onion powder. Stir until all ingredients are well blended and the sauce has a reddish-orange hue.

Step 5: Chill and Let the Flavors Develop
Cover and refrigerate the remoulade for at least 1 hour before serving. This step allows the flavors to meld for the best taste.

Tips for the Best Remoulade

Use Fresh Garlic – It brings a strong, aromatic bite to the sauce.
Let It Sit – The longer it rests, the more intense the flavor becomes.
Adjust the Heat – Add more or less cayenne and hot sauce to your liking.

Don’t Skip the Vinegar – It cuts the richness and adds that signature tang.
Use High-Quality Mayo – It’s the base of the sauce, so pick a good one!

Serving Suggestions

With Shrimp – Perfect for boiled or fried shrimp, shrimp cocktails, or shrimp salad.
On Po’boys – Slather it on a French roll for a traditional Louisiana sandwich.
As a Dip – Serve with fried green tomatoes, French fries, or hush puppies.

With Crab Cakes – A natural match for seafood patties or cakes.
In Deviled Eggs – Mix into the yolks for a spicy Creole twist.

How to Store & Make Ahead

Storing:

Refrigerate in an airtight container for up to 1 week.
Stir before each use to reincorporate the ingredients.

Make Ahead:

This sauce is ideal for prepping ahead—it actually tastes better after a day in the fridge.

Frequently Asked Questions

1. Can I make this remoulade without mayo?
For a lighter version, try using Greek yogurt or a combination of yogurt and mayo. It’ll be tangier but still delicious.

2. What’s the difference between Creole and classic remoulade?
Creole remoulade is spicier and made with a reddish base (thanks to ketchup and paprika), while classic French remoulade is typically pale and mustard-based.

3. Can I use it as a salad dressing?
Yes! Thin it out with a little lemon juice or vinegar for a bold, creamy salad dressing.

4. Is this sauce spicy?
It has a kick, but it’s not overpowering. You can easily tone it down by reducing or omitting the cayenne and hot sauce.

Final Thoughts
This Tangy New Orleans Remoulade is a must-have for anyone who loves bold, zesty, and flavorful sauces. It’s the ultimate condiment for seafood, sandwiches, or anything fried, and it’s incredibly easy to whip up at home. Whether you’re throwing a Cajun-themed dinner or just want something to spice up your weekly meals, this remoulade will deliver every time.

Try it once, and you’ll always want a jar in the fridge! Be sure to share your remoulade creations—I’d love to see how you’re using it.

Preparation Time: 10 minutes
Cuisine: Creole / Southern