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.

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.

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.

While this style of sauce would traditionally be served on po' boys, crab cakes, or with fried fish, I can attest that it's just as good on anything veggie. Make a batch, and you won't have any trouble finding different ways to use it!

Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.

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.

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.

Is remoulade good for you? ›

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.

: a pungent sauce or dressing resembling mayonnaise and usually including savory herbs and condiments.

Red Rooster Hot Sauce

Looking to spice up your favorite meal or condiment? Red Rooster Hot Sauce is made from aged peppers and vinegar – a typical hot sauce with the perfect amount of heat and flavor that's far from simple.

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.

The Difference Between Aioli and Mayo

Although aioli and mayonnaise are both creamy emulsions, aioli is made from garlic and olive oil while mayo is made from egg yolks and canola oil. The final result may look similar but the two sauces have distinctly different flavors.

Originating in France, classic French Remoulade is similar to tartar sauce but includes additional elements like capers, herbs, and sometimes anchovies, giving it a more nuanced flavor.

Though Big Mac Sauce and Thousand Island dressing have ingredients in common, McDonald's sauce is their own, unique balance of sweet and savory ingredients. The sweetness comes from ketchup and sweet pickle relish; the savory from yellow mustard, fresh onion and a little vinegar.