If you’re looking for a way to pack instant zest, zip, and pure Louisiana spirit into your meals, you’re in for a treat with the Tangy New Orleans Remoulade Recipe. This vibrant, creamy sauce embodies everything we love about Creole cuisine: Condiment. Whether you’re drizzling it over fresh shrimp, dunking crispy fries, or layering it on a po’ boy, this remoulade is pure joy in a bowl—bold, unfussy, and positively unforgettable.

Ingredients You’ll Need

Tangy New Orleans Remoulade Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about the Tangy New Orleans Remoulade Recipe is how it transforms simple, everyday ingredients into something truly special. Each element adds its own pop—some bring creaminess, others robust spice, and a handful deliver that unmistakable tang that makes this sauce so craveable.

Mayonnaise: The creamy backbone of the recipe, providing a rich, smooth texture that lets all the other flavors shine.
Creole mustard (or Dijon): Bold and punchy, this type of mustard packs more tang and spice than standard varieties—essential for authenticity.
Prepared horseradish: Offers sharpness and a bit of nose-tingling heat that wakes up the palate.
Lemon juice: Adds citrusy brightness and cuts through the richness for that key touch of freshness.
White vinegar: Delivers another layer of acidity, amplifying the “tangy” notes.
Paprika: Contributes both vibrant color and a subtle smokiness, deepening both flavor and appearance.
Hot sauce (like Tabasco): Adds signature Southern heat; use more if you like it extra spicy!
Worcestershire sauce: Provides a complex, savory undertone that balances the brighter flavors.
Garlic: Freshly minced cloves give that classic, pungent whisper running throughout the sauce.
Green onions: Their gentle oniony sharpness and pop of green make the remoulade both lively and pretty.
Parsley: Finely chopped, parsley adds herbal freshness and another splash of color.
Cayenne pepper: Just a touch, but it’s what gives the sauce its fire—and a true New Orleans spirit.
Salt and black pepper: Don’t forget to season everything to taste so each bite is perfectly balanced.

How to Make Tangy New Orleans Remoulade Recipe

Step 1: Whisk the Creamy Base

In a medium bowl, combine the mayonnaise, Creole mustard, horseradish, lemon juice, and white vinegar. This is your creamy foundation, and whisking until smooth ensures each bite is silky and bursting with balanced tang and richness.

Step 2: Stir in the Spices and Herbs

Now, sprinkle in the paprika, hot sauce, Worcestershire sauce, minced garlic, green onions, parsley, and cayenne pepper. Stir until everything is well blended, creating a gorgeous, textured sauce with herbs and bright red flecks throughout. Season generously with salt and black pepper—you’re aiming for bold, lively flavors here!

Step 3: Chill to Meld the Flavors

Don’t rush the magic: cover the bowl and refrigerate your remoulade for at least one hour. This resting time lets the flavors marry and develop, turning individual tastes into one harmonious, craveable sauce. The wait is worth it!

Step 4: Serve Chilled

When you’re ready to serve, give the sauce one final stir. Spoon it generously alongside shrimp, slather it on a sandwich, or set out a bowl for dipping—however you present it, serve it chilled for the freshest, boldest flavor.

How to Serve Tangy New Orleans Remoulade Recipe

Garnishes

You can really make the remoulade pop with a sprinkle of extra chopped parsley, a few thinly sliced green onions, or even a dusting of paprika over the top. These simple touches lend extra color and freshness, turning your sauce into a stunning centerpiece at the table.

Side Dishes

This Tangy New Orleans Remoulade Recipe is an absolute classic with seafood—think fried shrimp, crab cakes, or oysters. It’s also transformative with roasted potatoes, French fries, fresh veggies, or as a bold dip for chicken tenders. Trust me, once you make it, you’ll scheme up new pairings constantly!

Creative Ways to Present

Try offering the remoulade in small ramekins alongside a platter of po’ boy fixings for a build-your-own sandwich bar. Or, drizzle it artistically over grilled fish tacos. It’s dazzling as a salad dressing—just thin with a little extra lemon juice—or as a punchy topping for burgers and wraps. The versatility truly knows no bounds!

Make Ahead and Storage

Storing Leftovers

Place any remaining remoulade in an airtight container and store it in the refrigerator. It’ll stay fresh for up to one week. Just be sure to give it a quick stir before your next use, as the flavors can settle and intensify in the fridge.

Freezing

While the ingredients in the Tangy New Orleans Remoulade Recipe are best enjoyed fresh, you technically can freeze the sauce. Keep in mind that the texture may turn slightly less creamy as the mayonnaise can sometimes separate upon thawing. For best quality and full flavor, try to enjoy it within the week instead of freezing.

Reheating

This is a cold sauce, so there’s no need to reheat! In fact, serving it chilled preserves its tang and zing. If it’s been in the refrigerator for a while, just let it sit at room temperature for a few minutes before serving to soften the consistency.

FAQs

Can I use regular mustard if I don’t have Creole or Dijon?

You can, but the final result will be a little milder and miss some of the robust, spicy character that sets the Tangy New Orleans Remoulade Recipe apart. If possible, seek out Creole or Dijon for the most authentic experience!

How do I make the remoulade less spicy?

Simply reduce the amount of hot sauce and cayenne pepper to taste, or leave them out entirely for a milder remoulade that still packs plenty of bright, savory flavor.

Is the Tangy New Orleans Remoulade Recipe gluten free?

Yes! All the ingredients here are naturally gluten free, making this a safe and flavorful option for anyone with gluten sensitivities (just double-check store-bought ingredient labels, especially for Worcestershire and mustard).

What seafood does remoulade pair best with?

Classic pairings include fried shrimp, boiled crab, oysters, or crawfish, but you’ll be amazed by how delicious it is on grilled fish, seared scallops, or even as a seafood salad dressing.

Can I double (or halve) this recipe?

Absolutely. The Tangy New Orleans Remoulade Recipe scales up or down perfectly. Just keep the same ratios and adjust the seasoning after mixing to match your taste preferences and the quantity you need.

Final Thoughts

If you’re eager to bring a little Southern flair and serious flavor to your table, you can’t go wrong with this Tangy New Orleans Remoulade Recipe. It’s quick to whip up, endlessly versatile, and genuinely irresistible. Give it a try, and don’t be surprised if it becomes a new favorite in your kitchen too!

Tangy New Orleans Remoulade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 17 reviews

Author: admin
Total Time: 10 minutes (plus chilling time)
Yield: 1 1/4 cups 1x
Diet: Vegetarian

Print Recipe

Description

This Tangy New Orleans Remoulade Recipe is a classic Cajun condiment that brings a flavorful kick to your dishes. Creamy, spicy, and versatile, this remoulade is perfect for seafood, fries, sandwiches, and more!

Ingredients

Scale

Remoulade Sauce:

1 cup mayonnaise
2 tablespoons Creole mustard (or Dijon mustard)
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1 tablespoon white vinegar
1 tablespoon paprika
1 teaspoon hot sauce (like Tabasco)
2 teaspoons Worcestershire sauce
2 cloves garlic, minced
2 green onions, finely chopped
2 tablespoons finely chopped parsley
1/4 teaspoon cayenne pepper
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Remoulade Sauce: In a medium bowl, whisk together mayonnaise, Creole mustard, horseradish, lemon juice, and vinegar until smooth.
Season and Mix: Add paprika, hot sauce, Worcestershire sauce, garlic, green onions, parsley, cayenne pepper, salt, and black pepper. Mix until fully combined.
Chill and Serve: Cover and refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled.