If you’re searching for the ultimate bold and zesty sauce to brighten up your meals, look no further than this Tangy New Orleans Remoulade Recipe. It’s a beloved staple in Cajun and Creole kitchens, bursting with layers of creamy, spicy, and citrusy flavors in every spoonful. Whether you dollop it on po’boys, dunk crispy fried shrimp, or slather it over crab cakes, this Southern classic instantly transforms any dish into a full-on celebration. With just a handful of fridge and pantry favorites, plus a few fresh herbs, you can bring a taste of Bourbon Street home in minutes!

Tangy New Orleans Remoulade Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Tangy New Orleans Remoulade Recipe is how it transforms simple ingredients into something utterly craveable. Each item adds a unique flavor, whether it’s richness, heat, sharpness, or a flash of brightness—making this sauce anything but ordinary.

Mayonnaise: Creates the lush, creamy base that ties all the flavors together.
Dijon Mustard: Adds tang and a bit of sharp complexity; opt for a good-quality brand for best results.
Creole Mustard: Lends depth and spice, but if you can’t find it, more Dijon works in a pinch.
Prepared Horseradish: Packs a punch of sharp, peppery heat that wakes up your palate.
Ketchup: Balances the heat and acidity with a touch of sweetness and classic tomato undertones.
Lemon Juice: Fresh citrus juice delivers a bright, zingy note.
White Vinegar: Adds sharpness and rounds out the sauce with a necessary pop of acidity.
Worcestershire Sauce: Brings in umami richness and a subtle savory backbone.
Hot Sauce (like Tabasco): A splash of this adds authentic New Orleans heat; adjust to your spice preference.
Paprika: Gives color and mild smokiness, essential for that signature hue.
Garlic Powder: For a hint of pungent, savory flavor throughout.
Onion Powder: Rounds out the aromatics, making the remoulade more robust.
Cayenne Pepper: Turns up the heat for those who love it spicy—add more or less as you like!
Finely Chopped Green Onions: Contribute fresh bite and a pop of color to every spoonful.
Finely Chopped Parsley: Brings herbal brightness and a pretty green fleck to the sauce.
Salt and Black Pepper: To taste—essential for rounding out all the incredible flavors.

How to Make Tangy New Orleans Remoulade Recipe

Step 1: Whisk the Creamy Base

Start by grabbing a medium mixing bowl and add in the mayonnaise, Dijon mustard, Creole mustard, horseradish, ketchup, lemon juice, white vinegar, Worcestershire sauce, and hot sauce. Whisk everything together until the mixture is perfectly smooth and luscious—your spoon should glide right through it!

Step 2: Build Depth with Spices

Now, sprinkle in the paprika, garlic powder, onion powder, and cayenne pepper. Stir gently, making sure those spices dissolve into the creamy base, giving your Tangy New Orleans Remoulade Recipe its iconic flavor and vibrant color.

Step 3: Fold in Fresh Herbs

Next, add the finely chopped green onions and parsley. Use a spatula to gently fold them in—this way, those fresh green flecks stay intact and you get a bit in every bite. The herbs give the sauce a pop of color and a garden-fresh kick that makes it truly special.

Step 4: Season and Rest

Finally, taste and add salt and black pepper, starting with a little and adding more as needed. Cover the bowl and refrigerate for at least 1 hour (longer if you can!). This resting time lets all the flavors mingle and meld, so the Tangy New Orleans Remoulade Recipe sings when you serve it.

How to Serve Tangy New Orleans Remoulade Recipe

Garnishes

A scattering of extra chopped parsley or a dusting of paprika over the top isn’t just pretty—it hints at the flavors inside and makes every bite look irresistible. You can also add a few thin slices of green onion or even a lemon wedge for a finishing touch.

Side Dishes

The classic pairing is crispy fried seafood, especially shrimp or oysters, but don’t stop there! Try this Tangy New Orleans Remoulade Recipe with sweet potato fries, roasted veggies, or spooned alongside crab cakes—its spicy brightness brings all fried foods to life. Even as a dip for crudités, it never disappoints.

Creative Ways to Present

This sauce is made for sharing! Offer it in a small bowl for dipping, spread it thick on a sandwich bun for the ultimate po’boy, or drizzle it artfully on plate for an upscale dinner vibe. For parties, serve it with a platter of boiled shrimp or veggie skewers and watch it disappear.

Make Ahead and Storage

Storing Leftovers

Leftover remoulade keeps brilliantly in an airtight container in the refrigerator for up to a week. The flavors actually develop and deepen over time, so don’t hesitate to make it ahead! Just give it a good stir before serving to ensure it’s well-mixed.

Freezing

While some sauces freeze well, mayonnaise-based ones like this Tangy New Orleans Remoulade Recipe can separate or change texture when thawed. It’s best to enjoy it fresh from the fridge rather than freezing—trust me, it’s so easy to whip up, you won’t mind making a new batch as needed!

Reheating

This sauce is best served chilled or at room temperature, so there’s no need to reheat. If it’s straight from the fridge and seems a bit thick, let it sit out for a few minutes and stir until creamy again. The flavors will shine without any heating required.

FAQs

Can I make this remoulade without Creole mustard?

Absolutely! If you can’t find Creole mustard, just substitute with more Dijon mustard. The result will still be tasty and tangy, though that earthy, spicy Creole note will be a bit milder.

Is the Tangy New Orleans Remoulade Recipe very spicy?

It has a good kick, but you control the spice level! Adjust the hot sauce and cayenne pepper to suit your taste—add less for a gentle warmth, or go bold if you love heat.

What’s the best way to use this remoulade?

It’s a flavor powerhouse on fried seafood, po’boys, crab cakes, or as a dip for fries and veggies. Honestly, any savory dish needing a punch of flavor will benefit from this creamy, tangy sauce.

Can I make this recipe vegan?

With plant-based mayonnaise and an egg-free Worcestershire sauce, you can absolutely turn this into a vegan version of the Tangy New Orleans Remoulade Recipe. Swap in your favorite vegan brands—it’s still delicious!

How far in advance can I make it?

You can make this sauce up to a week ahead. In fact, letting it chill overnight only intensifies the flavors, making it even better for your party or gathering.

Final Thoughts

If you’re ready to bring some serious Southern flair to your next meal, don’t wait—whip up this Tangy New Orleans Remoulade Recipe and see just how much magic a homemade sauce can bring. It’s unforgettable, easy to make, and sure to steal the show at your table!

Tangy New Orleans Remoulade Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 10 minutes (plus chilling time)
Yield: 1½ cups 1x
Diet: Vegetarian

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Description

This Tangy New Orleans Remoulade Recipe is a classic Cajun condiment with a spicy kick, perfect for pairing with fried seafood, po’boys, or crab cakes. It also makes a delicious dip for fries and veggies.

Ingredients

Scale

Main Remoulade:

1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon Creole mustard (or extra Dijon)
2 tablespoons prepared horseradish
2 tablespoons ketchup
1 tablespoon lemon juice
1 tablespoon white vinegar
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce (like Tabasco)
2 teaspoons paprika
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
2 tablespoons finely chopped green onions
2 tablespoons finely chopped parsley
Salt and black pepper to taste

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Instructions

Prepare Remoulade: In a medium bowl, whisk together the mayonnaise, Dijon mustard, Creole mustard, horseradish, ketchup, lemon juice, vinegar, Worcestershire sauce, and hot sauce until smooth.
Add Seasonings: Stir in the paprika, garlic powder, onion powder, and cayenne pepper.
Finish and Chill: Fold in the chopped green onions and parsley. Season with salt and black pepper to taste. Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.

Notes

This remoulade is perfect with fried seafood, po’boys, crab cakes, or as a dip for fries and veggies.
For a thinner sauce, add more lemon juice or vinegar.
Keeps well in the fridge for up to 1 week.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Condiment
Method: No-Cook
Cuisine: Cajun/Creole