Cajun Remoulade Sauce Recipe (2024)

FAQs

What is remoulade sauce made of? ›

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

Just look at the ingredients. Cajun seasoning, smoked paprika, garlic powder, tomato paste, and hot sauce, all blended into a creamy tangy mayo base. How could it not be delicious? Cajun sauce is super easy to make.

Cajun Mayo is an easy sauce made with Cajun Seasoning Mix, Mayo and Olive Oil. I use my homemade Cajun Seasoning, I will leave the link here for you to check it out, but feel free to use store bought too.

CaJohn's NOLA Hot Sauce is a Louisiana-style hot sauce that is made with a combination of Cayenne peppers, Chile Caribe, and Habanero powder. This hot sauce has been recognized as the Hot Sauce Division Champion at the World Hot Sauce Awards and was also voted the "Best Hot Sauce in the World" in 2015.

Classic French remoulade resembles tartar sauce.

Ways to use remoulade

This dipping sauce is traditionally served with fried dishes popular throughout Louisiana and the south, like po' boy sandwiches, boiled shrimp, fried green tomatoes, fried chicken, boudin balls, and crab cakes.

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

To this day, many Creole sauces include tomatoes or tomato puree, while Cajun dishes usually don't. It's another generalization, but Creole dishes are more apt to use butter as their source of fats, while Cajun cuisine more often uses vegetable oil or lard (or both).

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

Sunflower Oil (52%), Water, Sugar, Stabiliser, Egg, Salt, Mustard, Acidity Regulators (Citric Acid, Lactic Acid), Colour (E104, E110), Preservative (Potassium Sorbate), Sorbic Acid.

What mayo is popular in Louisiana? ›

Mayo in Louisiana

Closer to home, Blue Plate Mayonnaise began commercial production of mayonnaise in New Orleans in 1927. Around that same time, the po-boy, one of New Orleans' most iconic foods, was invented during the 1929 streetcar strike.

Blue Plate Mayonnaise is a brand of mayonnaise owned by Reily Foods Company, headquartered in New Orleans, Louisiana.

Louisiana Brand Hot Sauce Original

It's a boring number one best Louisiana hot sauce but you really can't do better than the original Louisiana Brand hot sauce when it comes to that classic flavor. It's super vinegary and tangy, and that flavor really lasts. It's spicy, and the heat lingers, but it's not overwhelming.

Classic French remoulade resembles tartar sauce in both its ingredients and uses, but there are some important differences: tartar sauce uses herbs sparingly, while remoulade makes liberal use of tarragon, chervil, and other aromatic herbs.

Classic French remoulade resembles tartar sauce in both its ingredients and uses, but there are some important differences: tartar sauce uses herbs sparingly, while remoulade makes liberal use of tarragon, chervil, and other aromatic herbs.

This remoulade sauce is made with a healthy set of ingredients, and while mayo sometimes gets a bad rap in the health world, it can actually be a really great source of healthy fats.

Remoulade is a mayonnaise-based sauce with various herbs and seasonings, and aioli is an emulsion of oil and garlic. Accordingly, it's easy to understand how each sauce has a distinct flavor profile and uses. Still, both remoulade and aioli are great as dipping sauces.

What's in po' boy sauce? This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce.