Tangy New Orleans Remoulade Recipe: Jazzy Flavor In Every Bite

Whipping up a delectable new orleans remoulade brings zesty flavors straight to your kitchen.

Coastal Louisiana cuisine inspired this creamy condiment with its bold personality.

Chefs across the Gulf Coast treasure this versatile sauce for its vibrant kick.

Packed with punchy ingredients, each spoonful delivers a taste of southern charm.

Fresh herbs and tangy components create a magical blend that dances on your palate.

Rich, complex, and utterly irresistible, this recipe will become your secret weapon for elevating seafood and sandwiches.

Ingredients List for New Orleans Remoulade

• Mayonnaise: A creamy foundation that provides smooth texture and rich flavor to the remoulade.
• Creole Mustard: Adds a tangy and spicy kick characteristic of New Orleans cuisine.
• Ketchup: Contributes sweetness and depth to the sauce.
• Horseradish: Brings a sharp, pungent heat that brightens the overall flavor profile.
• Hot Sauce: Introduces an extra layer of spiciness and Louisiana-style zest.
• Lemon Juice: Provides bright acidity that balances and lifts the other ingredients.

• Parsley, Capers, Pickles, Garlic: These ingredients add complexity, texture, and a burst of fresh, briny flavors to the remoulade.

• Smoked Paprika, Cayenne, Salt, Black Pepper: These spices create a well-rounded, robust seasoning that enhances the sauce's overall flavor and gives it a warm, slightly spicy character.

How to Mix Up New Orleans Remoulade

Step 1: Create Creamy Sauce Base

Grab a medium mixing bowl and whisk together mayo, Creole mustard, ketchup, horseradish, hot sauce, and fresh lemon juice until everything blends into a smooth, vibrant mixture. The sauce should look creamy and have a beautiful golden-orange color.

Step 2: Infuse With Aromatic Ingredients

• Fresh chopped parsley
• Briny capers
• Diced pickles
• Minced garlic

Stir gently to distribute the ingredients evenly throughout the sauce, creating a complex flavor profile.

Step 3: Elevate With Spicy Seasonings

• Smoky paprika
• Fiery cayenne pepper
• Kosher salt
• Freshly ground black pepper

Mix thoroughly to ensure all spices are well incorporated and the sauce has a robust, tangy taste.

Step 4: Chill And Develop Flavors

Cover the bowl and refrigerate for at least one hour. This resting time allows the ingredients to meld together, intensifying the sauce’s depth and complexity.

Step 5: Serve And Enjoy

Use this versatile remoulade as a dipping sauce for crispy seafood, drizzle over po’boys, complement french fries, or dress up salads. The sauce adds a punchy New Orleans-style kick to any dish.

Tips for Bold Tangy New Orleans Remoulade

• Let the remoulade sit in the refrigerator for at least an hour to allow ingredients to meld and intensify taste profiles.
• Adjust cayenne and hot sauce quantities to match your personal heat tolerance without losing the sauce's signature tang.
• Prepare remoulade up to 3 days in advance and store in an airtight container to maintain crisp, zesty flavors.
• Finely chop capers and pickles to ensure even distribution and prevent large chunks in the sauce.
• Replace mayonnaise with Greek yogurt for a lighter, protein-rich alternative that keeps the creamy consistency.

New Spins on Traditional Remoulade Flavors

• Spicy Cajun Kick: Boost heat by adding extra cayenne pepper, diced jalapeños, and a splash of Tabasco sauce for a fiery New Orleans-style condiment.
• Herb Garden Blend: Incorporate fresh chopped dill, chives, and tarragon to create a green-flecked, herbaceous version that brightens the classic remoulade.
• Smoky Chipotle Version: Replace hot sauce with chipotle peppers in adobo sauce, adding a deep, smoky flavor profile that complements seafood and grilled dishes.
• Zesty Citrus Splash: Mix in orange zest, lime juice, and a touch of grated ginger for a bright, tangy variation that adds complexity to the original recipe.

Best Foods That Match Remoulade Sauce

• Seafood Symphony Pairing: Crisp, chilled white wine like Sauvignon Blanc perfectly complements the tangy remoulade's zesty flavors, cutting through rich seafood's richness.
• Spicy Shrimp Companion: Grilled or blackened shrimp becomes an ideal protein partner, allowing remoulade's bold seasonings to dance with the seafood's natural sweetness.
• Crunchy Texture Enhancer: Crispy potato wedges or cornmeal-crusted fried catfish provide the perfect textural contrast, letting the sauce's creamy consistency shine while adding satisfying crunch.
• Southern Comfort Match: Serve alongside classic New Orleans-style po'boy sandwiches, where the remoulade acts as a flavor-packed condiment that elevates the entire dining experience.

Best Way to Store New Orleans Remoulade

Transfer remoulade to an airtight container and seal tightly. Keep chilled for up to 5-7 days in the coldest part of your refrigerator. Always use clean utensils when scooping to prevent bacterial contamination.

Pour sauce into freezer-safe containers, leaving small space at top for expansion. Freeze for maximum 2 months. Thaw overnight in refrigerator before using.

Gently stir sauce after thawing to restore original consistency. If sauce separates, whisk briefly at room temperature or add tiny splash of lemon juice to re-emulsify.

Discard if sauce develops off-smell, unusual color, or shows signs of mold. Always smell and visually inspect before consuming refrigerated or thawed sauce.

FAQs

• What gives this remoulade its distinct New Orleans flavor?

The combination of Creole mustard, hot sauce, and smoked paprika creates the signature tangy and spicy profile that’s quintessentially New Orleans.

• Is this remoulade sauce good for more than just seafood?

Absolutely! It’s versatile and works great as a dip for fries, a spread for sandwiches, or a zesty dressing for salads.

• How long can I keep the remoulade in the refrigerator?

When stored in an airtight container, the remoulade will stay fresh for up to 5-7 days in the refrigerator.

• Can I adjust the spice level of the sauce?

Yes, you can easily control the heat by increasing or decreasing the amount of hot sauce and cayenne pepper to suit your taste preferences.

What Stands Out in New Orleans Remoulade

• Blast Flavor in Minutes: This remoulade packs a punch of tangy, zesty flavors that transform ordinary dishes into extraordinary culinary experiences with just a few simple mixing steps.
• Zero Cooking Required: Perfect for home cooks who want maximum taste without turning on the stove, this sauce comes together quickly by simply combining ingredients in a bowl.
• Versatile Culinary Companion: From seafood to salads, sandwiches to fries, this New Orleans-style sauce elevates multiple dishes, making it a kitchen superstar that adapts to different meal styles.
• Crowd-Pleasing Condiment: Guaranteed to impress guests with its bold Creole-inspired profile, this remoulade brings restaurant-quality flavor right to your home dining table with minimal effort.

Tangy New Orleans Remoulade Recipe

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4.8 from 22 reviews

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

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Description

Spicy New Orleans remoulade dances with zesty flavors, blending Creole culinary traditions into a creamy, bold sauce. Louisiana’s signature condiment delivers a punch of heat and complexity that elevates seafood, sandwiches, and classic dishes with irresistible charm.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup mayonnaise
• 2 tablespoons (30 milliliters) Creole mustard
• 1 tablespoon (15 milliliters) ketchup
• 1 tablespoon (15 milliliters) prepared horseradish

Herbs and Spices:

• 2 tablespoons (30 milliliters) chopped fresh parsley
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Flavor Enhancers:

• 1 teaspoon (5 milliliters) hot sauce
• 1 tablespoon (15 milliliters) fresh lemon juice
• 1 tablespoon (15 milliliters) capers, finely chopped
• 1 tablespoon (15 milliliters) dill pickles, finely diced
• 2 cloves garlic, minced

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Instructions

1. Combine the creamy mayonnaise base with zesty Creole mustard, tangy ketchup, pungent horseradish, fiery hot sauce, and bright lemon juice in a medium mixing bowl. Whisk vigorously until the ingredients form a smooth, unified sauce.
2. Incorporate finely chopped fresh parsley, briny capers, diced pickles, and minced garlic into the sauce. Stir thoroughly to distribute the aromatic ingredients evenly throughout the mixture.
3. Enhance the flavor profile by sprinkling in smoky paprika, sharp cayenne pepper, kosher salt, and freshly ground black pepper. Blend the seasonings meticulously to ensure a balanced taste.
4. Cover the bowl and refrigerate for a minimum of 60 minutes, allowing the flavors to meld and intensify. The chilling process will help develop a more complex and harmonious sauce.
5. Serve chilled as a robust accompaniment to crispy fried seafood, classic poboys, golden french fries, or as a dynamic dressing for fresh salads. The versatile remoulade will elevate any dish with its bold New Orleans-inspired flavor.

Notes

• Adjust spice levels by gradually adding cayenne or hot sauce, tasting as you go to control heat intensity.
• Swap mayonnaise with Greek yogurt or vegan mayo for lighter, dietary-friendly versions without compromising flavor.
• Chop capers and pickles finely to distribute flavors evenly and ensure smooth, consistent texture throughout the sauce.
• Make ahead and store in an airtight container for up to 5 days, allowing flavors to meld and intensify in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Appetizer, Snacks
• Method: Blending
• Cuisine: Creole

Nutrition

• Serving Size: 4
• Calories: 230 kcal
• Sugar: 1 g
• Sodium: 400 mg
• Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 3 g
• Fiber: 0.5 g
• Protein: 1 g
• Cholesterol: 10 mg