HORSERADISH REMOULADE DRESSING
- WineCheeseScallops
- Nov 5, 2025
- 5 min read
If you love creamy, zesty sauces with a little kick, this Horseradish Remoulade Dressing will be your new obsession! This bold and flavorful sauce brings together tangy lemon, smoky paprika, and the perfect punch of horseradish to create something truly special. Whether you’re serving it with seafood, slathering it on sandwiches, or using it as a dip for fries, it’s guaranteed to steal the show.
It’s one of those dressings that instantly elevates anything it touches — rich, tangy, and perfectly balanced. Inspired by coastal flavors and a hint of Southern spice, this dressing captures that “wow” factor we all want on our plates. Simple to whip up, yet sophisticated enough for dinner parties, this remoulade is your secret weapon for unforgettable flavor.
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Horseradish is the star of this dressing — bold, sharp, and bursting with personality. This root vegetable brings a nose-tingling heat that’s totally different from chili peppers. It’s a clean, aromatic spiciness that pairs beautifully with creamy bases like mayonnaise. Historically, horseradish has been used for centuries in European cooking, not only for its flavor but also for its natural digestive benefits. In this recipe, it adds that perfect fiery lift that cuts through the richness of the mayo, making every bite lively and fresh.
Lemon is the secret to balance. The zest and juice bring brightness and acidity that tie everything together, keeping the creamy texture from feeling too heavy. Fresh lemon juice enhances all the other flavors — from the smoky paprika to the herbal parsley — while the zest adds a burst of citrus fragrance. It’s the finishing touch that makes the dressing sing with freshness and vibrancy.
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Recipe Origin / Inspiration
This Horseradish Remoulade takes inspiration from classic French and Southern remoulades — a beloved condiment found in New Orleans seafood houses and coastal kitchens alike. Traditionally served alongside fried shrimp, crab cakes, or po’ boys, remoulade has a long history of pairing perfectly with anything that comes from the sea.
Our version channels that same charm but adds a Wine Cheese Scallops twist: a little Old Bay for that Chesapeake Bay touch, a smoky depth from paprika, and a splash of lemon to keep it bright. It’s creamy, coastal, and just a touch fiery — everything you want in a sauce that makes seafood shine.
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Tips, Serving Suggestions, and Storage Advice
Use fresh lemon juice – bottled lemon juice just doesn’t have the same brightness or aroma.
Chill before serving – let the flavors meld for at least 30 minutes in the fridge.
Serve with seafood – perfect alongside crab cakes, shrimp, scallops, or fried oysters.
Great for sandwiches – try it as a spread on po’ boys, roast beef, or fried chicken sandwiches.
Add a touch of heat – if you love spice, stir in a pinch of cayenne or a few drops of hot sauce.
Balance the salt – taste after adding the capers and Old Bay; they both add natural saltiness.
Make it herby – add chopped dill or tarragon for a more aromatic twist.
Store properly – keep refrigerated in a sealed jar for up to 5 days.
Use as a dip – fantastic with fries, fried pickles, or roasted vegetables.
Double the batch – it goes fast! Make extra for easy lunches or upcoming dinners.
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Unique Recipe Qualities
Combines the punch of horseradish with creamy mayo for the ultimate flavor balance.
Includes both zest and juice of lemon for layered citrus brightness.
Uses Old Bay seasoning — a nod to coastal cooking traditions.
Smoky paprika adds warmth and color depth.
Capers bring briny, tangy contrast for extra complexity.
Parsley adds freshness and color for a restaurant-worthy look.
Ready in under 10 minutes — no cooking required!
Pairs with seafood, meats, veggies, and sandwiches alike.
Customizable spice level — from mild to bold.
Perfect make-ahead condiment for entertaining or meal prep.
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Horseradish Remoulade Dressing
Ingredients:
1 cup mayonnaise
2 tablespoons grainy mustard
1 clove garlic, minced
2 ½ tablespoons prepared horseradish
2 teaspoons Worcestershire sauce
Zest and juice of one lemon
½ teaspoon Old Bay seasoning
½ teaspoon smoked paprika
1 tablespoon chopped fresh parsley
1 tablespoon capers, drained
Kosher salt and freshly ground black pepper, to taste
Instructions:
In a medium mixing bowl, whisk together the mayonnaise, grainy mustard, minced garlic, horseradish, Worcestershire sauce, lemon zest and juice, Old Bay, smoked paprika, 1 teaspoon salt, and ½ teaspoon pepper until smooth and well combined.
Stir in the chopped parsley and capers.
Taste and adjust seasoning as needed — add more lemon for brightness or more horseradish for heat.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled as a dip, dressing, or sandwich spread.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Q: Can I use prepared horseradish sauce instead of plain horseradish?
A: You can, but it will be slightly milder and creamier. Adjust to taste — you may need to reduce the mayo slightly.
Q: How long does this dressing last?
A: Store it in a sealed jar in the refrigerator for up to 5 days. Stir before serving.
Q: Can I make this dairy-free?
A: Absolutely! Use a vegan mayonnaise alternative — all other ingredients are dairy-free.
Q: Is this the same as tartar sauce?
A: Not quite! This has a more complex flavor with smoky paprika, horseradish, and Old Bay, making it zestier and more layered.
Q: Can I freeze it?
A: Freezing isn’t recommended since the texture of mayonnaise can separate when thawed.
Q: What can I pair it with besides seafood?
A: Try it with grilled steak, roasted potatoes, or even as a spread on a BLT or club sandwich.
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
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