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.

Remoulade has its origins in Picardy, a region in northern France, deriving its name from a local term for horseradish, rémolat or ramolas, which suggests that horseradish may have once been the major component.

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.

One of the simplest distinctions is the use of tomatoes: Creole dishes typically contain tomatoes or tomato-based sauces while traditional Cajun food does not.

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.

Typical Cajun seasonings (including store-bought like Slap Ya Mama and Tony Chachere's) are made with black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika. For different flavors, some Cajun spice mixes include salt, mustard powder, chile peppers, or cumin.

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.

If you do any traveling around Louisiana you'll find that it seems like almost everyone has their own "secret recipe" for this sauce. It's served most often with shrimp and crab cakes, po boy sandwiches, and even chicken. It's also awesome as a substitute for ketchup with French fries.

Tartar sauce and remoulade are both mayonnaise-based sauces commonly served as a condiment with seafood. Despite their similar purpose and appearance, they are two completely different sauces whose key differences lie in their ingredients, as well as the types of seafood they are typically served with.

In French cuisine, rémoulade is a derivative of the mayonnaise sauce, with the addition of mixed herbs (parsley, chives, chervil and tarragon), capers, diced cornichons and optionally some anchovy essence or chopped anchovies.

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.