If you’re craving a sauce that bursts with bold Southern charm, look no further than this authentic New Orleans Remoulade Sauce Recipe. It’s a vibrant, creamy condiment packed with layers of flavor from tangy mustard and zesty horseradish to smoky paprika and a kick of cayenne pepper. Whether you’re slathering it on crispy shrimp, drizzling it over po’boys, or using it as a dip, this sauce brings that unmistakable Louisiana flair right to your kitchen in just minutes. Prepare to add some serious pep to your meals with this delightful, must-have sauce!
Ingredients You’ll Need
Whipping up this New Orleans Remoulade Sauce Recipe is refreshingly simple thanks to straightforward ingredients that each play a unique role. Every element balances zest, creaminess, heat, and freshness, resulting in a sauce that’s vibrant in taste and perfect in texture.
- 1 cup mayonnaise: The creamy, smooth base that brings all the flavors together effortlessly.
- 1 tablespoon Creole mustard (or whole grain mustard): Adds tangy sharpness and classic Louisiana spice.
- 1 tablespoon prepared horseradish (not horseradish sauce): Gives the sauce its signature bold, pungent kick.
- 1 tablespoon freshly squeezed lemon juice: Brightens and balances the richness with a refreshing citrus zing.
- 1 tablespoon fresh parsley (finely chopped and packed): Provides a fresh herbaceous note and beautiful flecks of green.
- 2 teaspoons hot sauce (such as Louisiana hot sauce): Brings authentic Southern heat and depth.
- 2 teaspoons Worcestershire sauce: Adds savory umami complexity to round out the flavors.
- 1 clove garlic (minced): Intensifies flavor with its aromatic, slightly spicy punch.
- 1/2 teaspoon smoked paprika (or regular paprika): Imparts smoky warmth and vibrant color.
- 1/2 teaspoon garlic powder: Boosts garlicky undertones subtly and evenly.
- 1/2 teaspoon onion powder: Adds mellow sweetness and depth.
- 1/4 teaspoon salt: Enhances all the natural flavors beautifully.
- 1/8 to 1/4 teaspoon cayenne pepper: Adjust to your spice preference for a gentle or bold heat.
How to Make New Orleans Remoulade Sauce Recipe
Step 1: Combine All Ingredients
Gather all your ingredients in a medium mixing bowl. Since they’re all ready to go—freshly minced garlic, chopped parsley, tangy mustard, and the rest—this step is wonderfully straightforward. Pour in the mayonnaise first, then add the Creole mustard and horseradish, followed by lemon juice and hot sauce. Toss in the Worcestershire sauce, smoked paprika, garlic and onion powders, salt, and cayenne. Finally, sprinkle your fresh parsley on top.
Step 2: Whisk Until Smooth and Creamy
Using a whisk or a fork, vigorously mix all the ingredients until the sauce becomes smooth, creamy, and fully blended. The colors meld into a light reddish-pink with green parsley flecks peeking through. This blending is where the magic happens—the flavors marry and develop their signature remoulade personality. Taste and adjust seasoning if desired, especially if you prefer more heat or tanginess.
How to Serve New Orleans Remoulade Sauce Recipe
Garnishes
A sprinkle of extra fresh parsley or a light dusting of smoked paprika right before serving adds a wonderful pop of color and a hint of fresh aroma. For a little crunch, finely sliced green onions or a few finely chopped pickles on top can amp up the texture beautifully, highlighting the sauce’s complex flavors.
Side Dishes
This sauce pairs exceptionally well with crispy fried shrimp, grilled fish, or even roasted chicken. It’s particularly famous alongside classic Louisiana dishes like po’boys or crab cakes, elevating every bite with its punch of flavor. Try it with fresh, crunchy vegetable sticks or as a dip for sweet potato fries for a delicious Southern twist.
Creative Ways to Present
Serve your New Orleans Remoulade Sauce Recipe in a small rustic bowl alongside a beautifully arranged seafood platter to invite dipping. It also makes a fantastic spread on sandwiches or burgers, adding that authentic Southern zip. For a fun appetizer, dollop it atop deviled eggs or mix it into potato salad for a flavorful surprise.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover New Orleans Remoulade Sauce in an airtight container in the refrigerator for up to one week. The flavors actually improve when the sauce rests a bit, allowing the spices to meld deeper—just give it a gentle stir before serving again.
Freezing
Because this sauce is mayonnaise-based, freezing isn’t recommended as it may separate and lose its creamy texture upon thawing. For the best taste and texture, it’s best enjoyed fresh or stored refrigerated for several days.
Reheating
This sauce is meant to be served cold or at room temperature, so there’s no need to reheat. Simply bring it out of the fridge a few minutes before serving for the best flavor and creaminess.
FAQs
Can I make the New Orleans Remoulade Sauce Recipe vegan?
Traditional remoulade uses mayonnaise, which often contains eggs, but you can swap in a vegan mayonnaise to make this sauce plant-based without sacrificing creaminess or flavor. Just be sure to check that other ingredients, like Worcestershire sauce, are vegan-friendly too.
How spicy is this New Orleans Remoulade Sauce Recipe?
The heat level is adjustable by varying the cayenne pepper and hot sauce amounts. The recipe’s spice is moderate with a nice balance of warmth and tang, but you can easily dial it up or down depending on your preference.
What dishes best complement remoulade sauce?
This sauce is incredibly versatile but shines brightest alongside seafood dishes like fried shrimp, crab cakes, or blackened fish, as well as classic po’boy sandwiches. It also makes a flavorful dip for veggies or potato fries.
Is Creole mustard necessary?
Creole mustard gives an authentic tang and spice that regular mustard doesn’t fully capture, but if you can’t find it, whole grain mustard is a great substitution that adds texture and flavor.
How long does it take to prepare the sauce?
You can whip up this entire New Orleans Remoulade Sauce Recipe in under five minutes, making it a quick and effortless way to brighten up any meal with big, bold Southern flavor.
Final Thoughts
You’re now armed with a fabulous New Orleans Remoulade Sauce Recipe that’s as easy as it is exciting. This sauce is a total game-changer, whether you’re a seafood lover, a sandwich fanatic, or someone who just loves a zingy, creamy condiment. Give it a go, and you’ll soon see why it’s a beloved staple in Louisiana kitchens—bringing that soulful, Southern kick to every bite.
Print
New Orleans Remoulade Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 8 servings
- Category: Sauce
- Method: No-Cook
- Cuisine: Cajun/Creole
Description
This classic New Orleans Remoulade Sauce is a tangy, spicy, and creamy condiment that pairs perfectly with seafood, sandwiches, and appetizers. Made with mayonnaise, Creole mustard, horseradish, and a blend of aromatic spices, this sauce brings authentic Southern flavor to your table in just minutes.
Ingredients
Remoulade Sauce Ingredients
- 1 cup mayonnaise
- 1 tablespoon Creole mustard (or whole grain mustard)
- 1 tablespoon prepared horseradish (not horseradish sauce)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon fresh parsley (finely chopped and packed)
- 2 teaspoons hot sauce (such as Louisiana hot sauce)
- 2 teaspoons Worcestershire sauce
- 1 clove garlic (minced)
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 – 1/4 teaspoon cayenne pepper (depending on spice preference)
Instructions
- Combine Ingredients: Add all ingredients to a medium mixing bowl.
- Mix Thoroughly: Whisk together all ingredients until smooth and creamy, ensuring that the spices and herbs are evenly distributed throughout the sauce.
- Serve or Chill: Use immediately or refrigerate for at least 30 minutes to let the flavors meld for a richer taste. Serve with seafood, sandwiches, or as a dipping sauce.
Notes
- Adjust cayenne pepper to your preferred spice level.
- Use freshly squeezed lemon juice for the best flavor.
- The sauce can be refrigerated in an airtight container for up to one week.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Creole mustard adds authentic flavor, but whole grain mustard is a good substitute.
