Why You’ll Love This Recipe
Cajun remoulade sauce is a bold, creamy, and tangy condiment that elevates seafood, sandwiches, and appetizers with its signature zesty kick. This Louisiana-inspired sauce is incredibly easy to make with pantry staples and is far superior to store-bought versions. The combination of mayonnaise, mustard, hot sauce, and Cajun seasoning creates an irresistible balance of flavors. Whether you’re looking for a dipping sauce for fried shrimp or a flavorful spread for po’ boys, this homemade remoulade will become your go-to condiment.
Ingredients
mayonnaise
Dijon mustard
ketchup
hot sauce
horseradish
Cajun seasoning
paprika
lemon juice
Worcestershire sauce
garlic
capers
fresh parsley
salt
black pepper
Directions
- Prepare the Ingredients – Mince the garlic, chop the parsley, and finely dice the capers to ensure even distribution of flavors.
- Mix the Base – In a medium-sized bowl, combine the mayonnaise, Dijon mustard, and ketchup, stirring until smooth and fully incorporated.
- Add the Flavor Boosters – Stir in the horseradish, hot sauce, Cajun seasoning, paprika, and Worcestershire sauce, ensuring an even blend of ingredients.
- Incorporate the Fresh Elements – Add the minced garlic, capers, and chopped parsley to the mixture, distributing them evenly throughout.
- Adjust the Seasoning – Squeeze in fresh lemon juice, then add salt and black pepper to taste, stirring well to blend.
- Chill for Best Flavor – Cover the bowl and refrigerate the remoulade for at least 30 minutes to allow the flavors to meld.
- Serve and Enjoy – Use the sauce as a dip, spread, or dressing to enhance your favorite dishes.
Variations
- Spicier Version: Increase the amount of hot sauce and horseradish for a bolder heat level.
- Lighter Option: Substitute Greek yogurt or a blend of yogurt and mayonnaise for a healthier twist.
- Herbaceous Flavor: Add finely chopped green onions or extra parsley for a fresher taste.
- Tangy Alternative: Swap some of the lemon juice for pickle juice to enhance the tartness.
- Vegan Adaptation: Use vegan mayonnaise and Worcestershire sauce alternatives to make a plant-based version.
Servings and Timing
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: About 1 cup
Storage/Reheating
- Refrigeration: Store the remoulade in an airtight container in the refrigerator for up to a week.
- Freezing: Not recommended, as the texture may change upon thawing.
- Reheating: No reheating needed; simply stir before using if any separation occurs.
FAQs
What is remoulade sauce used for?
Remoulade sauce is commonly used as a dip for fried seafood, a spread for po’ boys, or a topping for crab cakes.
Can I make this sauce in advance?
Yes! The flavors develop even more when chilled, making it perfect for meal prep.
How spicy is this Cajun remoulade?
The heat level is moderate, but you can adjust it by adding more or less hot sauce and horseradish.
Is there a substitute for Cajun seasoning?
You can use a mix of paprika, garlic powder, onion powder, cayenne, and salt as a homemade alternative.
Can I use regular mustard instead of Dijon?
Yes, but Dijon mustard adds a unique tanginess that enhances the sauce’s depth of flavor.
How long does homemade remoulade last?
It stays fresh in the refrigerator for about a week when stored properly in an airtight container.
What is the difference between Cajun and Creole remoulade?
Cajun remoulade tends to be spicier and more robust, while Creole remoulade includes additional ingredients like tomatoes and is slightly sweeter.
Can I make this sauce without mayonnaise?
Yes, you can use Greek yogurt or a mix of sour cream and yogurt for a lighter version.
What dishes pair well with remoulade sauce?
It’s great with fried shrimp, crab cakes, po’ boys, grilled fish, and even roasted vegetables.
Can I use dried herbs instead of fresh parsley?
Yes, but fresh parsley provides a brighter flavor. If using dried, reduce the amount by half.
Conclusion
This easy Cajun remoulade sauce recipe brings bold, zesty flavors to your favorite seafood and sandwiches. With simple ingredients and quick preparation, it’s a versatile condiment that enhances any dish. Whether you prefer it spicy or mild, this homemade sauce is sure to impress. Try it today and elevate your meals with a touch of Louisiana flair!
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Easy Cajun Remoulade Sauce Recipe
- Total Time: 40 minutes
- Yield: 1 cup 1x
Description
This easy Cajun remoulade sauce is a creamy, tangy, and zesty condiment perfect for seafood, po’ boys, and more. Made with simple pantry staples, it’s a flavorful homemade alternative to store-bought versions.
Ingredients
- 1 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp ketchup
- 1 tsp hot sauce
- 1 tbsp prepared horseradish
- 1 tsp Cajun seasoning
- 1/2 tsp paprika
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 clove garlic, minced
- 1 tbsp capers, finely diced
- 2 tbsp fresh parsley, chopped
- 1/4 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- Prepare the Ingredients – Mince the garlic, chop the parsley, and finely dice the capers for even distribution of flavors.
- Mix the Base – In a medium bowl, combine mayonnaise, Dijon mustard, and ketchup, stirring until smooth.
- Add the Flavor Boosters – Stir in horseradish, hot sauce, Cajun seasoning, paprika, and Worcestershire sauce.
- Incorporate the Fresh Elements – Add minced garlic, capers, and parsley, ensuring even distribution.
- Adjust the Seasoning – Stir in fresh lemon juice, then add salt and black pepper to taste.
- Chill for Best Flavor – Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve and Enjoy – Use as a dip, spread, or dressing to enhance your favorite dishes.
Notes
- Spicier Version: Add extra hot sauce and horseradish.
- Lighter Option: Use Greek yogurt or a yogurt-mayo blend.
- Herbaceous Flavor: Add green onions or more parsley.
- Tangy Alternative: Replace some lemon juice with pickle juice.
- Vegan Adaptation: Use vegan mayo and Worcestershire sauce alternatives.
- Prep Time: 10 minutes
- chill time: 30 minutes
- Category: Condiments & Sauces
- Method: Mixing, Chilling
- Cuisine: Louisiana, Cajun
Keywords: Cajun remoulade sauce, homemade remoulade, seafood sauce, po’ boy sauce, Louisiana remoulade
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