Cajun Remoulade
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Cajun remoulade is a zesty condiment that’s simply irresistible! Make this recipe for dipping appetizers, sandwich spread or po boy sauce!
Making condiments, seasoning blends, and homemade spices is a great way to save money, and they’re so easy to make! From homemade chili powder to blackening spice and all purpose seasoning, there are no limits to what you can make!
Plus, when you make your own pantry staples, you can control the amount of salt, and you know exactly what else is in them, too.
What is Cajun Remoulade?
Remoulade is a spicy mayo-based sauce with origins in France. The ingredients are similar to those in tartar sauce and it tastes a lot like Outback dipping sauce, aka Bloomin’ Onion sauce.
Louisiana style remoulade sauce is a bit different than the original. It’s spicier, and the color is a bit darker too.
It makes a fantastic dipping sauce for Cajun appetizers like boudin balls, fried alligator, and crab cakes. It’s also a great sandwich spread and it’s what most New Orleans restaurants use as a po boy sauce too.
Ingredients in Remoulade Sauce
A basic remoulade sauce starts with a base of mayonnaise, herbs, and pickles (or pickle relish).
To spice things up, my Cajun remoulade includes a few additional ingredients:
- capers– I use capers instead of pickles. The acidity perks up the flavors of the sauce
- whole grain mustard– If you live in an area that sells authentic creole mustard, definitely use it!
- horseradish– Rather than shredding horseradish root, I use prepared horseradish. You can find it in the condiment aisle of the grocery store
- cajun seasoning– Tony Cacheres brand cajun blend is tasty but there is a lot of salt in it. To cut down the sodium, make my cajun seasoning recipe.
- paprika– I prefer smoked paprika, but sweet paprika is fine too
Other Uses
As mentioned already, Cajun remoulade is great as a dipping sauce and sandwich spread, but there are plenty of other ways to use it, too.
Add a drizzle of the spicy sauce on top of pan seared blackened ahi tuna, crab stuffed mushrooms or hot crab dip. It’s really tasty with seafood – try it on crispy pan seared salmon or with Cajun shrimp and rice.
How to Store Cajun Remoulade
Keep the sauce in a covered container or a squeeze bottle in the refrigerator. Although most store-bought condiments keep for months, homemade sauces like this don’t have preservatives.
Because of this, you’ll need to use the remoulade within a week or two. If the mayo you use is already nearing its expiration date, try to use the sauce up within a few days.
Other Cajun and Creole Recipes
If you love the foods of New Orleans, be sure to try my dirty rice recipe and you’ll love New Orleans shrimp and grits!
Be sure to come back tomorrow for an authentic NOLA recipe, boudin balls!
Cajun Remoulade
Ingredients
- 1 cup mayonnaise
- 2 tbsp whole grain mustard
- 2 cloves garlic minced
- 2 tsp capers rough chopped
- 1 tbsp creamed horseradish
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 1/2 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne powder
- 2 tbsp chopped fresh parsley
Instructions
- Combine all of the ingredients in a small bowl. Refrigerate for flavors to meld, at least 30 minutes. Keeps well for 5 days covered and refrigerated.
Notes
- This remoulade sauce is fantastic served chilled with deep fried boudin balls, other fried foods and seafood.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made a few modifications to this recipe. I used spicy prepared mustard for the whole grain mustard and I used chopped green olives in place of the capers. It was delicious with our pepper jack cheese boudin balls!!
Sounds delish to me!
Kevin, a very nice version of classic remoulade. You’ll have to do a recipe of the red version which is usually the base of shrimp remoulade here in New Orleans.
Thank you! I will have to look into that!