Creole Tartar Sauce
A bold, creamy New Orleans–style tartar sauce made with Creole mustard, horseradish, pickles, and fresh herbs.
Servings: 12
Ingredients
- 1 cup mayonnaise
- 2 tbsp Creole mustard
- 1 tbsp prepared horseradish
- 1 tbsp fresh lemon juice
- 1-2 tsp Crystal or Tabasco hot sauce
- 1/4 cup finely chopped dill pickles
- 1 tbsp capers, finely chopped
- 2 tbsp thinly sliced green onions
- 1 tbsp finely chopped fresh parsley
- 1/4 tsp Creole Kick
- 1 pinch cayenne pepper
- Freshly cracked black pepper, to taste
- Salt, if needed
Instructions
- In a medium bowl, whisk together the mayonnaise, Creole mustard, horseradish, lemon juice, and hot sauce until completely smooth. Make sure the base is fully blended before adding any mix-ins.
- Add the finely chopped dill pickles and capers. Stir gently so the texture stays creamy while evenly distributing the ingredients.
- Mix in the green onions and parsley. These add freshness and balance to the richness of the mayo.
- Season with Cajun seasoning, cayenne, and black pepper. Taste carefully before adding salt since the pickles and capers already contain sodium.
- Adjust the flavor as needed. Add more lemon juice for brightness or more hot sauce for extra heat.
- Cover tightly and refrigerate for at least 30 minutes. This resting time allows the flavors to develop and deepen.
- Before serving, stir once more and taste again. Make any final seasoning adjustments.
- Serve chilled alongside fried seafood, po’boys, crab cakes, or grilled shrimp.
Notes
- For best flavor, chill at least one hour before serving.
- Store in an airtight container in the refrigerator for up to 5 days.
- Adjust heat with additional horseradish or hot sauce to taste.
Nutrition
Calories: 130kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 203mg | Potassium: 21mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.1mg