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Bowl of tangy New Orleans Remoulade served with shrimp and vegetables
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Tangy New Orleans Remoulade

A zesty and flavorful sauce that combines creamy mayonnaise with bold flavors of Creole mustard, horseradish, and fresh herbs, perfect for dipping fried shrimp or po'boys.
Prep Time10 minutes
Total Time1 hour
Course: Condiment, Sauce
Cuisine: American, Creole
Keyword: Dipping Sauce, Homemade, New Orleans, Remoulade, Sauce
Servings: 8 servings
Calories: 120kcal

Ingredients

Base Ingredients

  • 1 cup mayonnaise Creamy and luscious, forms the base of the sauce.
  • 2 tbsp Creole mustard (or Dijon mustard) Adds a spicy, tangy depth.
  • 1 tbsp ketchup Gives a subtle sweetness and tanginess.
  • 1 tbsp prepared horseradish Offers a delightful heat that elevates the flavor profile.
  • 1 tsp hot sauce (e.g., Tabasco) For an extra kick; adjust according to your spice tolerance.
  • 1 tbsp fresh lemon juice Brightens the sauce with a refreshing zing.

Fresh Ingredients

  • 2 tbsp chopped fresh parsley Provides a burst of color and freshness.
  • 1 tbsp capers, finely chopped Adds a briny punch that enriches the overall flavor.
  • 1 tbsp dill pickles, finely diced A classic remoulade ingredient that brings tangy sweetness.
  • 2 cloves garlic, minced Imparts warmth and aromatic depth.

Seasoning Ingredients

  • 1/2 tsp smoked paprika Contributes a smoky undertone that complements the creaminess.
  • 1/2 tsp cayenne pepper Adjust for spice level; liven things up with just the right amount of heat.
  • 1/2 tsp salt Essential for enhancing all the flavors.
  • 1/2 tsp black pepper Completes the seasoning for an extra zing.

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 chopped parsley, capers, pickles, and minced garlic, mixing thoroughly.
  • Add the smoked paprika, cayenne, salt, and black pepper to the mixture. Mix well, ensuring each ingredient is evenly distributed.
  • Refrigerate for at least 1 hour to let the flavors develop.
  • Serve as a dipping sauce for fried seafood, po'boys, crispy fries, or as a dressing for leafy salads.

Notes

Use fresh herbs and high-quality mayonnaise for a more vibrant flavor. Let the remoulade sit in the refrigerator for a richer taste. Adjust spice levels according to preference.