Cajun Remoulade and is one of my favorite types of mayonnaise based sauce and is that perfect accompaniment to seafood, like these crab cakes, I recently posted and a necessity for crab Louie, which I’ll post later this week.
What is Cajun Remoulade?
Cajun Remoulade is a complex mayonnaise-based sauce with what seems like a long list of ingredients, but ones usually found in most pantries. It’s creamy, but sharp with the acid driven by the hot sauce, pickle juice and lemon juice. Capers plus two mustards including a stone ground mustard help to bring a bland mayonnaise to life.
I have always loved cajun remoulade sauce with seafood, but knew very little about its history. It is thought to have originated in France (as most sauces seem to) making its way to America in Cajun or Creole cooking in Louisiana. In fact, you don’t have to go more than a few feet to find a remoulade sauce in New Orleans.
Like most evolving recipes, remoulade sauce varies from chef to chef, cook to cook, and everyone probably thinks their recipe is the only true remoulade. This means that you can make this your own. While the following ingredients make a delicious remoulade, you can tinker as you see fit. Many recipes have chopped celery, but that’s not an ingredients I easily have on hand, and I didn’t miss it.
What are the Ingredients in Cajun Remoulade Sauce?
- Dijon Mustard
- Stone Ground Mustard
- Smoked or Sweet Paprika
- Pickle Juice
- Worcestershire Sauce
- Hot sauce
- Garlic Powder or Fresh Cloves
This might seem like a lot of ingredients but most of these are probably in your pantry. The most important thing is driving these flavors, though, is taking the time to refrigerate the sauce to meld the flavors. You need at least an hour, but I like to refrigerate this sauce for several hours before eating.
You can also use your left over remoulade to make remoulade deviled eggs. Simply mix with yolks. Go here for how to make perfect hard boiled eggs.
Seafood Recipes with Remoulade Sauce
- 1 cup mayonnaise
- 2 tablespoons dijon mustard
- 2 teaspoons stone ground mustard
- 1 tablespoon dill pickle juice (can use sweet)
- 1 tablespoon Worcestershire
- 1/2 teaspoon garlic powder or one minced fresh clove
- 1 tablespoon parsley finely chopped
- 1 teaspoon paprika
- 2 Scallions minced, green part of scallions
- 2 tablespoons celery finely chopped
- 2 tablespoon hot sauce
- Mix all ingredients together.
- Taste and add hot sauce as needed.
- Refrigerate minimum one hour to meld flavors.
Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.
If you love this recipe, please give it five stars. It means a lot. xoxo