Classic Cajun Remoulade Sauce Recipe

Ingredients

  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon Louisiana style hot sauce
  • 2 teaspoons whole grain mustard
  • 2 teaspoons capers, chopped
  • 1 teaspoon pickle juice
  • 1 teaspoon Cajun or Creole seasoning
  • 1 clove garlic, minced
  • 1 scallion, finely chopped
  • 1 teaspoon Worcestershire sauce

Steps and instructions

  1. In a medium mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole grain mustard, chopped capers, pickle juice, seasoning, minced garlic, chopped scallion and Worcestershire sauce.
  2. Stir all the ingredients until thoroughly mixed.
  3. Cover the bowl with plastic wrap and refrigerate the remoulade for at least one hour to allow flavors to meld together. This step is critical to ensure the best flavor.
  4. Before serving, give the remoulade a good stir to mix any ingredients that may have settled.
  5. Use the remoulade as a dipping sauce for fried seafood, spread on a po'boy sandwich, or as a dressing for salad. Enjoy!

Tools for making

  • Mixing Bowl - A medium-sized bowl to combine all the ingredients.
  • Whisk - To thoroughly mix the ingredients together.
  • Plastic Wrap - To cover the bowl and refrigerate the remoulade.

Recipe variations

  • Add 1 teaspoon of horseradish for an extra kick.
  • Replace the Louisiana style hot sauce with your favorite hot sauce for a different flavor profile.
  • Substitute chopped dill pickles for the capers for a tangier taste.
  • Add a teaspoon of Cajun seasoning for an extra Cajun spice.
  • For a smoky flavor, add a teaspoon of smoked paprika.
  • For a healthier version, use Greek yogurt instead of mayonnaise.
  • Add a tablespoon of honey for a touch of sweetness.
  • Replace the Worcestershire sauce with soy sauce for a unique twist.
  • For a vegetarian option, omit the Worcestershire sauce or use a vegetarian Worcestershire sauce substitute.
  • Add a teaspoon of minced chipotle peppers in adobo sauce for a smoky and spicy flavor.

Recipe overview

This Cajun Remoulade recipe brings the spicy, rich flavors of Louisiana straight to your kitchen. A classic Southern sauce, remoulade originated in French cuisine but has taken on a life of its own in Cajun cooking. Our version features a creamy base of mayonnaise, brightened by fresh lemon juice and livened up with Dijon and whole grain mustards. Hot sauce and Creole seasoning add a kick, while capers, pickle juice, garlic, and scallion give the remoulade its distinctive savory taste. The recipe is easy to follow, you'll be mixing all the ingredients together and letting them chill in the refrigerator to allow the flavors to meld. The result is a versatile sauce that's perfect as a dip for fried seafood, a spread on sandwiches, or a dressing for salads. One taste of this remarkable blend of flavors, and you'll be transported to the bayou!

Common questions

  1. Can I use a different type of mustard? Yes, you can use a different type of mustard if you don't have Dijon mustard. However, keep in mind that it may alter the flavor slightly.
  2. Is there a substitute for mayonnaise? If you prefer, you can use Greek yogurt as a substitute for mayonnaise to make a healthier version of remoulade.
  3. Can I adjust the spiciness of the remoulade? Absolutely! If you prefer a milder flavor, you can reduce the amount of hot sauce used. Likewise, if you enjoy a spicier kick, you can increase the amount of hot sauce to your preference.
  4. How long does the remoulade stay fresh? When stored in an airtight container in the refrigerator, the remoulade can stay fresh for up to 5 days.
  5. Can I make the remoulade in advance? Yes, it is recommended to make the remoulade at least one hour in advance to allow the flavors to meld together. However, it can be made a day in advance as well.

Serving dishes and utensils

  • Mixing Bowl - A medium-sized mixing bowl for combining all the ingredients.
  • Whisk - To thoroughly mix the ingredients and create a smooth texture.
  • Plastic Wrap - To cover the bowl and refrigerate the remoulade for flavor melding.
  • Refrigerator - To chill the remoulade for at least one hour before serving.
  • Serving Bowl - A bowl to present and serve the remoulade.
  • Spoons - For stirring the remoulade and serving it as a dipping sauce or dressing.

Origin stories

Remoulade sauce was born in France, but the Cajun version, the one we're making today, is a spicy and tangy relative that evolved in the bayous of Louisiana. The uniqueness of Cajun remoulade lies in its zesty flavor and versatility. The Creole cooks of Louisiana, known for their knack for infusing French culinary techniques with the vibrant flavors of the South, added spicy ingredients like hot sauce and Cajun seasoning to the traditional French recipe. Thus, a new condiment was born that not only graces the tables of crawfish boils and Mardi Gras feasts but also adds a kick to everyday sandwiches and salads. Just as the Louisiana bayous are a rich and complex blend of cultures, so too is their remoulade, a sauce that embodies the spirit of the place from which it hails.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.