Description
A bold and fiery twist on the classic Louisiana remoulade, this Angry New Orleans Remoulade blends creamy mayonnaise with Creole mustard, paprika, cayenne, and fresh herbs for a sauce that’s tangy, spicy, and full of character.
Ingredients
- Mayonnaise: 1 cup, creamy base for the sauce
- Creole Mustard: 2 tablespoons, tangy depth and mild spice
- Paprika: 2 teaspoons, adds earthy sweetness and vibrant color
- Cayenne Pepper: 1 teaspoon, provides fiery heat
- Prepared Horseradish: 1 tablespoon, sharp spicy kick
- Garlic Powder: 1 teaspoon, warm savory note
- Hot Sauce: 2 teaspoons, tangy heat and vinegar brightness
- Lemon Juice: 2 tablespoons, fresh citrus balance
- Worcestershire Sauce: 1 teaspoon, adds savory depth
- Green Onions: 2 tablespoons finely chopped, mild onion bite
- Parsley: 1 tablespoon finely chopped, herbal freshness
- Kosher Salt: 1/2 teaspoon, enhances flavor
Instructions
- Preheat Your Equipment: Gather all mixing tools and a clean storage container.
- Combine Ingredients: In a mixing bowl, whisk mayonnaise, Creole mustard, paprika, cayenne pepper, horseradish, garlic powder, hot sauce, lemon juice, and Worcestershire sauce until smooth.
- Prepare Your Cooking Vessel: Ready your airtight container for storing.
- Assemble the Dish: Fold in green onions and parsley, mixing gently.
- Cook to Perfection: No cooking required; let the sauce rest for a moment.
- Finishing Touches: Taste and adjust seasoning with salt.
- Serve and Enjoy: Chill for at least 1 hour before serving to let flavors meld.
Notes
- Note: For best flavor, let the sauce chill overnight.
- Use fresh lemon juice for brightness.
- Adjust spice to taste; start mild and build up.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-cook
- Cuisine: Creole
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Keywords: New Orleans remoulade, spicy remoulade, Creole sauce, seafood dip, Cajun condiment