Classic New Orleans Remoulade Sauce
In the heart of New Orleans, no seafood boil is complete without a tangy, flavorful remoulade sauce. Perfect for dipping shrimp, crawfish, crab, or even boiled potatoes, this versatile sauce enhances the bold flavors of your favorite seafood. Our Classic New Orleans Remoulade Sauce showcases a delightful balance of creamy mayonnaise, zesty lemon juice, and a blend of spices that will transport your taste buds straight to a bustling bayou feast. Enjoy it chilled alongside your next seafood spread, or try the variation for a unique twist. Either way, this sauce is a flavorful staple that you'll want to keep on hand!
8
Servings
N/A
Calories
9
Ingredients
Ingredients
mayonnaise
1 cup (none)
lemon juice
2 teaspoons (freshly squeezed)
chopped parsley
3 teaspoons (finely chopped)
brown mustard
2 teaspoons (none)
sweet relish
2 tablespoons (none)
ketchup or catsup
1/2 cup (none)
horseradish
1 teaspoon (prepared)
paprika
1 dash (none)
Worcestershire sauce
1 tablespoon (optional)
Instructions
1
In a large mixing bowl, combine the mayonnaise, lemon juice, chopped parsley, brown mustard, sweet relish, ketchup (or catsup), horseradish, and paprika.
2
Whisk the ingredients together until well blended and smooth.
3
If desired, add the Worcestershire sauce to the mixture for an extra kick, and stir until combined.
4
Cover the bowl and refrigerate the sauce for at least 30 minutes to allow the flavors to meld.
5
Serve chilled as a dipping sauce for your favorite seafood, including shrimp, crawfish, crab, or boiled potatoes.
6
For a variation of the recipe, omit the brown mustard and sweet relish, and instead use Worcestershire sauce for a different flavor profile.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic New Orleans Remoulade Sauce?
It is a tangy, flavorful condiment from the heart of New Orleans, perfect for dipping seafood like shrimp, crawfish, and crab.
What does this remoulade sauce taste like?
It features a delightful balance of creamy mayonnaise, zesty lemon juice, and a blend of spices for a bold, bayou-inspired flavor.
How should I serve New Orleans Remoulade Sauce?
Serve it chilled as a dipping sauce for your favorite seafood or even boiled potatoes.
What are the primary ingredients in this recipe?
The main ingredients are mayonnaise, lemon juice, chopped parsley, brown mustard, sweet relish, ketchup, horseradish, and paprika.
Can I add Worcestershire sauce to the remoulade?
Yes, you can add one tablespoon of Worcestershire sauce for an extra kick of flavor.
How long does it take to prepare?
The mixing takes only a few minutes, but it should be refrigerated for at least 30 minutes to allow the flavors to meld.
What type of mustard is best for this sauce?
The recipe calls for two teaspoons of brown mustard.
Is there a variation for this remoulade recipe?
Yes, you can omit the brown mustard and sweet relish and use Worcestershire sauce instead for a different flavor profile.
How many servings does this recipe make?
This recipe makes approximately 8 servings.
Is horseradish required for this sauce?
Yes, one teaspoon of prepared horseradish is used to give the sauce its signature zesty flavor.
Can I use fresh lemon juice?
Yes, the recipe specifically recommends two teaspoons of freshly squeezed lemon juice.
What kind of relish is used?
The recipe uses two tablespoons of sweet relish.
How do I prepare the parsley?
The parsley should be finely chopped before being added to the mixing bowl.
Is this sauce spicy?
It has a zesty kick from the horseradish and mustard, but it is generally considered a balanced, tangy condiment.
Can I substitute ketchup?
Yes, the recipe notes that catsup can be used as an alternative to ketchup.
What is the base of the sauce?
The base of this remoulade sauce is one cup of mayonnaise.
Do I need to cook any of the ingredients?
No, this is a no-cook recipe that simply requires whisking ingredients together.
Can I serve this with boiled potatoes?
Absolutely, it is a versatile sauce that pairs very well with boiled potatoes.
What seafood pairs best with remoulade?
It is traditionally served with shrimp, crawfish, and crab.
Is this sauce creamy?
Yes, the mayonnaise and mustard blend creates a very creamy texture.
Can I make this sauce ahead of time?
Yes, making it at least 30 minutes ahead is recommended so the flavors can fully develop in the fridge.
What equipment do I need?
You only need a large mixing bowl and a whisk to prepare this sauce.
Is the Worcestershire sauce mandatory?
No, it is listed as an optional ingredient for those who want an extra flavor boost.
How much paprika is in the recipe?
The recipe calls for a single dash of paprika.
Can I use this as a spread for sandwiches?
While primarily a dip, its creamy and tangy profile makes it a great condiment for seafood po'boys or sandwiches.
What is the texture of the sauce?
The sauce is smooth and creamy with small bits of texture from the chopped parsley and relish.
Does this recipe contain dairy?
The recipe uses mayonnaise, which typically contains eggs but not dairy; check your specific brand to be sure.
Is this sauce gluten-free?
Most of these ingredients are naturally gluten-free, but you should verify labels on the mustard, relish, and Worcestershire sauce.
How should I store leftover sauce?
Keep any leftovers in a covered container in the refrigerator.
What makes this 'New Orleans' style?
The combination of horseradish, brown mustard, and citrus is characteristic of the Creole-style remoulade found in Louisiana.