Description
This Tangy New Orleans Remoulade recipe is a classic Cajun sauce that adds a zesty kick to any dish. Perfect for po’ boys, crab cakes, or as a dip, this flavorful sauce is a must-have in your recipe collection.
Ingredients
Scale
For the Remoulade Sauce:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon prepared horseradish
- 2 teaspoons hot sauce (like Tabasco)
- 1 tablespoon lemon juice
- 1 tablespoon white vinegar
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped green onions
- 2 tablespoons finely chopped parsley
- 1 garlic clove, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard, horseradish, hot sauce, lemon juice, and vinegar until smooth.
- Add celery, green onions, parsley, and garlic, stirring until well combined.
- Season with paprika, cayenne, salt, and black pepper. Mix thoroughly.
- Refrigerate for at least 1 hour before serving to let the flavors meld.
Notes
- This sauce is perfect for po’ boys, crab cakes, fried seafood, or as a zesty dip for vegetables.
- For a thinner consistency, stir in a tablespoon of water or buttermilk.
- Store in an airtight container in the fridge for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 10 mg
