Tangy New Orleans Remoulade Sauce
A creamy and zesty sauce that enhances seafood and sandwiches, inspired by the flavors of New Orleans.
Equipment
- mixing bowl
- Whisk or spoon
- Plastic wrap or lid
- Refrigerator
Ingredients
- 2/3 cup Real mayonnaise Provides a creamy base.
- 4 tablespoons Whole grain mustard Adds tanginess and texture.
- 2 tablespoons Prepared horseradish Gives a spicy, zesty flavor.
- 1 tablespoon Ketchup Balances the tanginess with sweetness.
- 2 teaspoons Lemon juice Adds a citrusy zing.
- 2 teaspoons Dried parsley Adds color and mild flavor.
- 2 teaspoons Dried snipped chives Provides a subtle onion flavor.
- 2 teaspoons All-purpose Creole seasoning Infuses the sauce with New Orleans spices.
- 1 teaspoon Minced garlic Enhances flavor with aroma.
- 1 teaspoon Worcestershire sauce Adds depth and umami.
- 1/2 teaspoon Sugar (optional) Balances flavors if desired.
Instructions
- Gather all your ingredients to ensure a smooth preparation process.
- In a small mixing bowl, combine mayonnaise, whole grain mustard, horseradish, ketchup, and lemon juice. Stir until well blended.
- Add dried parsley, chives, Creole seasoning, minced garlic, Worcestershire sauce, and optional sugar. Mix thoroughly.
- Taste the sauce and adjust seasoning as needed, adding more lemon juice or salt to your preference.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to 1 hour to allow flavors to meld.
Notes
This sauce is perfect for dipping or drizzling over seafood and sandwiches. Customize it with additional spices or herbs to suit your taste.