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Overhead shot of a rustic bowl filled with creamy, orange-hued Tangy New Orleans Remoulade sauce, garnished with green herbs.
Daniel

Tangy New Orleans Remoulade

This vibrant and zesty Tangy New Orleans Remoulade is a classic condiment packed with Creole mustard, fresh herbs, and a kick of spice, perfect for elevating seafood or sandwiches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Appetizer, Condiment, Sauce
Cuisine: American, Cajun, Creole, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup Mayonnaise good quality
  • 1/4 cup Creole mustard
  • 2 tbsp Lemon juice freshly squeezed
  • 1 tbsp Prepared horseradish drained
  • 1 tbsp White wine vinegar
  • 1 tsp Worcestershire sauce
  • 1 tsp Hot sauce Louisiana-style (e.g., Tabasco or Crystal)
  • 1 stalk Celery finely diced
  • 2 Green onion thinly sliced
  • 2 cloves Garlic minced
  • 1 tbsp Capers drained, chopped
  • 1 tsp Smoked paprika
  • 1/2 tsp Cayenne pepper or to taste
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper freshly ground

Equipment

  • Large Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife

Method
 

  1. Finely dice the celery stalk, thinly slice the green onions, and mince the garlic cloves. Chop the drained capers.
  2. In a large mixing bowl, combine the mayonnaise, Creole mustard, fresh lemon juice, prepared horseradish, white wine vinegar, Worcestershire sauce, and hot sauce.
  3. Add the finely diced celery, thinly sliced green onions, minced garlic, chopped capers, smoked paprika, cayenne pepper, salt, and black pepper to the bowl.
  4. Whisk all ingredients together until completely smooth and well-combined. Ensure there are no lumps and the color is uniform.
  5. Cover the bowl and refrigerate the remoulade for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld and deepen. Serve chilled.

Notes

This Tangy New Orleans Remoulade is fantastic with fried shrimp, crab cakes, oysters, grilled fish, or as a vibrant sandwich spread. Store any leftover remoulade in an airtight container in the refrigerator for up to 5-7 days.